Sweet Spring Farm in Argyle (Washington County) is known at Saratoga Farmers’ Market for its growing line of goats’ milk cheese.
The farm’s soft cheeses include several kinds of creamy white chevre (plain, black pepper, and Herbes de Provence); the White Lily, a small round of soft ripened cheese with a white rind reminiscent of Brie or Camembert; and the stunningly shaped Phoenix, a ripened cheese whose white exterior is accented with grey vegetable ash.
Harder cheeses include the aged wedges of Carriage House, as well as Cabra Mineira, a Brazilian-style cheese with a mild flavor and a tart finish.
Farmers Jeffrey Bowers and Milton Ilario manage a herd of “Cossayuna” pure-bred Nubian dairy goats on the 105-acre farm, which dates to the 18th century.
The goats graze on green grass pastures during the warmer months and eat farm-grown hay of grass, clover, and alfalfa during the winters. This high-quality diet translates to flavorful milk from the floppy-eared goats, who eagerly greet visitors and frolic with each other.
Sweet Spring Farm will once again participate in next month’s Washington County Cheese Tour, an annual event featuring six farmstead cheese makers. The self-guided tour takes place this year on September 7th and 8th, from 10 a.m. to 4 p.m. each day.
Honey Chevre on Grilled Peaches
Serves 6
Ingredients
All ingredients are available at Saratoga Farmers’ Market
3 ripe peaches, cut in half, with pit removed
5 ounces plain Sweet Spring Farm chevre
4 teaspoons milk
2 teaspoons honey (or more, to taste)
6 mint leaves, to garnish
Directions
Blend the chevre, milk, and honey together until smooth.
On a grill heated to medium heat, lightly oil the grate so the peaches don’t stick.
Place the peaches cut side down on the grill, and cook 5-7 minutes, until peaches begin to caramelize and show grill marks.
Once off the grill, allow to cool a few minutes, then top peach halves with approximately 1 tablespoon of the chevre mixture.
Garnish each peach half with a mint leaf, and serve warm.
