6 oz. Goatsbeard Farm Walloon Cheese
1 lb. asparagus stalks, trimmed
2 medium shallots, finely diced
1 ½ Tbl. white wine vinegar
Salt
3 ½ Tbl. roasted walnut oil
4 cups spring lettuces
2 cups arugula

Cut the Walloon into matchstick pieces and allow to come to room temperature.

Simmer the asparagus in boiling salted water for a minute or so.  It should remain fairly crisp.  Immerse in cold water and then blot dry with paper towels.

Make a vinaigrette dressing by combining the shallots, vinegar and 1/8 tsp. salt in a small bowl and allow to stand for 15 minutes.  Then whisk in walnut oil.

 Dress the lettuces and arugula with a small amount of vinaigrette, and arrange them on a large plate.  Top with asparagus spears and then matchsticks of cheese.  Pour remaining dressing over the salad and serve.

Serves six.

¼ cup olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 lbs. tomatoes, peeled, seeded and coarsely chopped or 32 oz. canned tomatoes, chopped
1-1/2 lbs. raw shrimp, peeled and deveined
½ lb. Goatsbeard Farm Feta
Salt and freshly ground black pepper
Chopped parsley

Heat the oil in a large skillet and sauté onion until tender but not brown.  Add the garlic, and sauté for about a minute.  Add tomato and cook until heated through.  Add shrimp and cook 6-7 minutes or until almost done.  Coarsely crumble the feta into the tomato/shrimp mixture and heat until the cheese just begins to melt.   Adjust seasonings and sprinkle generously with chopped parsley.  Serve immediately with rice or roasted potatoes.

Serves four.

1 lb. country style bread, crust removed, cut into ¾ inch cubes
5 tablespoons unsalted butter
2 bunches scallions, cut into ½-inch lengths
8 ounces spinach, tough stems removed, washed well and coarsely chopped
2 large cloves garlic, finely chopped
Salt and pepper
4 large eggs
1½  cups half and half
¾ cup sour cream
¼ teaspoon freshly grated nutmeg
10 ounces Goatsbeard Farm Fresh Goat Cheese, crumbled

Preheat oven to 400 degrees.  Toast bread crumbs on a cookie sheet until golden—about 10 minutes. 

Melt butter in a large skillet and sauté green onions until soft, about 3 minutes.  Add garlic and spinach and stir, cooking just until spinach wilts.  Season with salt and pepper.

In a large bowl, whisk eggs, half and half, sour cream and nutmeg.  Fold in bread cubes, vegetable mixture, and half the goat cheese.  Season with salt and pepper.  Let stand at least 30 minutes, or overnight.  (Bring to room temperature before baking.)

Transfer mixture to a 9-by-12 baking dish.  Sprinkle with remaining goat cheese.  Place baking dish in a larger roasting pan and fill roasting pan with enough hot water to come halfway up the sides of the baking dish.  Bake for 30-40 minutes, or until the pudding is set and the top is golden brown.  Serve hot or warm.

 Serves 8.

(Adapted from Food and Wine, March 2005)

12 oz. Goatsbeard Farm Fresh Goat Cheese
¾ cup plus 1 Tbl. sugar
1 -1/2 tsp. fresh lemon juice
1 tsp. minced lemon zest
1 tsp. vanilla extract
6 large eggs, separated
3 Tb. all-purpose flour

Preheat oven to 350 degrees. Butter a 9-inch round cake pan and dust with 1 Tbl. sugar.

Combine cheese with ¾ cup sugar, lemon juice, lemon zest, and vanilla. Beat until smooth. Beat in egg yolks, one at a time. Add flour.

In another bowl, using clean beaters, beat the egg whites until firm. Beat one third of the egg whites into the cheese mixture. Gently fold in remaining egg whites. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean and cake is deep golden brown. Cool for 15 minutes on cooling rack; remove from pan and cool completely.

Invert onto serving plate and dust with confectioner’s sugar. Spoon sweetened fresh fruit on top and serve.

(From The New American Cheese by Laura Werlin)