The Goat Cream Cheese from the Creamery has long been a staple at our house. While it’s not technically “cream cheese” because no cream is added back to it, from an eating standpoint that’s the easiest way to explain it. The same lovely creamy texture and fresh flavor that so many of us like me have loved for most of our lives, but made from local goat milk instead of cow’s milk! We use it on everything from toast to omelets, snacks to pastas, and pretty much everything in between.
The Creamery’s fresh Goat Cream Cheese is great spread on a fresh-from-the-toaster slice of Bakehouse Farm bread, spread with a bit of the Mahjoub family’s organic Tunisian harissa and then topped with a fried egg, cooked, I’ll add, in the Mahjoub’s marvelous extra virgin oil. Not only does it taste good, but the colors of the yolk, rolling over the red of the harissa on the white background of the cheese, and the brown crust of the toast are as lovely to look at as it is to eat! If you head over to the Coffee Company you can order it up on the terrific Bulgarian Toast—it’s made with Bulgarian lutenitsa (really tasty, a bit like “ratatouille”) and Goat Cream Cheese on Sicilian Sesame Semolina bread from the Bakehouse. Oh yeah, it’s also totally terrific paired with American Spoon Damson Plum Jam.
And of course, the fresh Goat Cream Cheese is awesome on bagels. Or, as a tasty alternative, on the first Tuesday of every month, you can come by the Bakehouse to buy bialys—a bit like a cross between a bagel and an onion roll, they’re terrific. Toasted and then spread first with a bit of that awesome Vermont Creamery Cultured Butter, and then with this fresh goat cheese they’re a beautiful taste of East European culture. I can imagine Joel Meyerowitz’s New York Jewish immigrant parents being particularly happy with that one.
