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Goat Cheese
by Maggie Foard
Gibbs Smith, Publisher
ISBN 978-1-4236-0368-9
Published July 2008 - Hardcover - 144 pages - $24.99

Believe it or not, I have made cheese myself.  Ricotta cheese, and it worked very well.  I don't have any goats so I don't think I'll be making goat cheese anytime soon.  But, you never know, I have friends with goats!  More and more people are looking for healthier eating options, and making your own cheese is just one, whether or not you have your own goats.  Because the goat milk industry has really taken off in this country, many more people use it in place of cow's milk for health reasons.  Apparently goat's milk is "superior to cow's milk for maintaining strong bones".  Maggie Foard, herself a goat farmer, says: "Goat's milk is different from cow's milk in a couple of ways.  Smaller fat molecules and shorter fatty acid chains result in milk that's easier to digest and can even be tolerated by some people who are lactose intolerant as well as others who are allergic to regular cow's milk."  Great news for those looking to build their bones with calcium, iron, phosphorous, and magnesium.  There's more to drinking goat's milk, so try some of the chèvre, feta, mozzarella, ricotta, Brie, cheddar, Gouda, blues, Parmesan-style, etc. goat cheeses.  Foard is also a cook and has come up with a delightful selection of recipes using goat's cheese.  She offers Morning Breads and Pancakes; Frittatas, Omelettes and Eggs; Pizzas and Quesadillas; Appetizers and Sandwiches; Soups and Salads; Main Dishes and Pastas, and Desserts.  I fancied the sound of these recipes: Ricotta Dill Bread; Portabella Mushroom Frittata with Herbs and Aged Gouda; Layered Pesto, Chèvre and Tomato Torte with Pine Nuts (looks scrumptuous); Spinach Chicken and Orzo Salad with Feta Cheese; Eggplant, Red Bell Pepper and Pesto Lasagne, and Espresso Cheesecake Brownies.
Beautifully illustrated.  No nutritional guides.
Conclusion - Very informative and endlessly interesting.