Little Magnolia Breakfast Cheese
Inspiration for this wee cheese was taken from Andrea's first taste of an artisan type of cheese as a young girl growing up in Northern California. In the late 1800s, dockworkers would head to the saloon bar for breakfast of cheese, salted meat, pickled eggs and a mug of beer. Today, this creamy, tangy fresh cheese is enjoyed in many more ways, and is not just for breakfast anymore! It is a moreish treat combined with a tart fruit jam on a crusty loaf, or served with crackers and gherkins. Magnolia was our foundation Toggenburg doe, a lovely grand dam.
Just about any receipe referring to 'goat cheese' will be talking about chevre. This particular version of that age-old French cheese is soft, spreadable and absolutely lucious on a fresh, warm bagel or fruit scone. Also available in a crumbly version, perfect for salads, eggs and even pizza!
Dry-cured, this feta has the typical 'zing' imparted by goat milk, and is a tasty addition to many dishes; salads, pizzas, and the classic Eggs Florentine with a handful of fresh baby spinach leaves.