|
|
Article: Wisconsin goat cheese will add tang to any dish
- Article from:
- Chicago Sun-Times
- Article date:
- April 16, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
|
RIDGEWAY, Wis. Judy Borree confided that she eats more goat
cheese than her partner Anne Topham, the cheesemaker of the Fantome
Farm duo. Perhaps being around the cheese constantly diminishes
Topham's appetite somewhat, but Borree eats the tangy fresh cheese
daily.
"We found out all the things you can do with it . . . put it in
everthing. I love it on omelets or pasta, on chili or bagels. We
did a serrano pepper cheese last summer," said Borree, who said she
is in charge of "miscellaneous" at Fantome Farm. This includes barn
work, sharing the twice-daily milking, packaging cheeses and general
maintenance.
Borree offered some cooking ideas for fresh goat cheese - as
numerous as they ...