Get the latest Goat recipes from Group Recipes. http://www.grouprecipes.com/tag/goat Goat meat may be tough but is fork tender when slowly simmered the following way. Sometimes our local supermarker carries goat meat Lamb also works out well this recipe! Serve with rice and pidgeon peas as the side http://www.grouprecipes.com/107845/jamaican-style-goat-curry.html Yummy!!! got to try this myself! a friend sent this from Pillsbury! http://www.grouprecipes.com/107835/tuscan-splendor-spinach-braid.html Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach http://www.grouprecipes.com/107822/chicken-and-goat-cheese-enchiladas-with-black-bean-sauce.html These perfect bite-size appetizers are great for holiday parties, celebrations or as a gourmet snack. They are super-easy to make and delicious! http://www.grouprecipes.com/107770/alouette-crumbled-goat-cheese-provencal-mini-tacos.html What is Caerphilly Cheese? Caerphilly cheese is a semi-firm white cheese made from raw cow’s milk, which was developed in the region of Caerphilly, Wales, sometime around 1830. Caerphilly cheese is moist and pale, with a mild and salty paste. It is now produced in southwestern England as well as Wales. The English preference is for fresh Caerphilly cheese, eaten after only a few weeks (from two to eight) of aging. At this stage, the paste has a fresh, tangy flavor. Traditionally aged, from twelve to twenty weeks, Caerphilly cheese has a milder, smoother flavor. The rind, which is natural, is thin, dry to the touch, and pale. Occasionally, the wheels, which are typically about 10 inches (25 cm) in diameter and weigh about 8 pounds (3.6 kg) are waxed. Waxed Caerphilly cheese tends to have a milder flavor than the cheese in its natural rind. Caerphilly cheese will continue to age once purchased and care should be taken to ensure that flavor and texture are preserved. Artisanal cheese breathes and sweats—don’t smother it with plastic wrap. Instead, use waxed paper to wrap small pieces of cheese. Larger pieces, like a wheel with wedges cut out of it, can be left uncovered except for the cut surfaces, which can be covered with plastic wrap. This way, the cheese will not lose moisture through its cut surfaces but will still be able to breathe. Caerphilly cheese benefits from a bit of humidity to prevent cracking. If storing a large piece in the refrigerator, keep it in the vegetable crisper or snack drawer. If the drawer has a separate temperature control, set it to be less cool than the rest of the fridge. Place a slightly damp dish towel or paper towels over the surface of the rind to keep it from drying out. Whole cheeses or partial wheels of Caerphilly should be turned over on a weekly basis. This distributes moisture evenly within the cheese and keeps it from developing cracks. Be sure to bring the cheese up to room temperature (about 55 degrees F [13 degrees C]) before eating. Caerphilly is delicious served alone on dark bread with sliced tart apples. It is popularly grated into scones, melted into fondue, and it is one of the chief ingredients of the curiously vegetarian Welsh Glamorgan Sausage, which is essentially a panfried formed cheese stick. http://www.grouprecipes.com/107769/spinach-chevre-crepes.html Intensive cranberry flavor, wonderful appetizer! Holiday newspaper recipe http://www.grouprecipes.com/107473/cranberry-goat-cheese-log.html Different spin on green beans for this colorful and delcious side dish http://www.grouprecipes.com/106401/green-beans-with-cranberries-and-goat-cheese.html Look for a dark honey, such as forest honey, which is available at specialty foods stores. I served this as a side to my Magret of Duck with Fig and Shallot Compote... yum! :-) http://www.grouprecipes.com/106189/apple-goat-cheese-and-honey-tartlets-on-baby-arugula-salad.html Delicious goat cheese ice cream. http://www.grouprecipes.com/105513/goat-cheese-ice-cream.html This roasted leg of lamb is filled with flavor. I serve with roasted red bliss potatoes on rice, or rice pilaf. http://www.grouprecipes.com/104797/stuffed-leg-of-lamb.html