Winlock dairy inspires stab at cheese sauce

posted 07:21 AM 11/04
Permanent Link.

What do Saanens, Lamanchas, Alpines, Oberhaslis, Toggenburgs and Boers have in common?

They are six kinds of goats, and the Blue Rose Dairy is home to all of these. Five are dairy producers; the exception is the Boer, which is a meat goat. The milk from the bucolic beauties is the basis for handcrafted farmstead goat cheese.

Rhonda and David Rider were not always in the cheese business. In fact, Rhonda “never dreamed I’d have a goat.” But one day they acquired one goat to help with the maintenance of their acre of property. No one in the family was crazy about the milk, so they started to make cheese.

That was 20 years ago. Now there are 120 goats at the Blue Rose Dairy, including milkers, males, babies and meat goats. They have been producing cheese commercially for four years.

The rainy autumn morning my mom and I visited the dairy we learned the goats prefer to remain under cover. This made it easy to look at the goats up close, as they were milling around the barn. Over the radio speakers, John Mellencamp’s voice was rocking out with “Hurts So Good.” The goats looked happy to me. Their 24-hour-a-day guard dog, an Anatolian shepherd, was lounging nearby, but had been out earlier checking the perimeters of the 13-acre farm for unwanted predators like coyotes.

The daily supply of milk is processed on-site where it becomes absolutely delectable cheese, both fresh pressed and aged, like Northwest Comfort and Black Jewels. The two younger still-at-home daughters, Danyel and Alixandrea, are in charge of the milking. Rider experiments with techniques and seasonings for variety.

Their cheeses are available at the Olympia Farmers Market, as well as other farmers markets in the state. Blue Rose Dairy cheese is featured in numerous restaurants, including our own Dockside Bistro on Percival Landing. For total convenience, take a virtual tour of the farm and shop online from your home.

During my visit, I was lucky to get a sample of Rhonda’s Marinated Feta Sauce, a marvelous topping for salmon or chicken. It inspired me to make my own at home that very night. The only way it would have been easier to make was if someone made it for me.

My sauce did not thicken up as well as I expected that evening, although it added a creamy layer of taste to our chicken. However, when I took out the leftover sauce the next day, it had thickened up a lot. I needed to add more milk to thin it a little. Next time I will make the sauce a day ahead.

Don’t limit this voluptuous sauce to salmon or chicken. It’s a winner over steamed broccoli and baked potatoes. Pour it over wheat blend pasta. Or toast. You get the idea.

By the way, Blue Rose Dairy has a delightful recipe booklet arranged by the seasons. You will find new ways to incorporate goat cheese into your meals.

From summer salad dressing, chevre pound cake, and fudge cake, to muffins, omelettes, strawberry mousse and stuffed chicken breasts – you will find something to tempt you. I can hardly wait to bake the cake.

Mary Ellen Psaltis lives locally and eats globally. You can reach her at TheRecipeWriter@hotmail.com.

Marinated Feta Sauce

1/4 cup butter

1/2 cup minced green onions

1/2 cup evaporated milk

2-3 ounces of marinated feta

In saucepan, sauté onions with butter. Add evaporated milk and the amount of cheese you desire. Heat, stirring occasionally until blended. The feta should not melt all the way to nothing, so chunks are great. Pour over baked chicken or fish.

Note: From time to time, Rhonda teaches cheese classes and gives farm tours. Contact the dairy directly for more information.

Blue Rose Dairy

123 Rayburn Road W., Winlock, 360-785-0319, bluerosedairy.com

Comments

Peruvian potato dish feeds soul, stomach

posted 07:07 AM 10/21

Sometimes all the pieces of the puzzle fit together perfectly. My life feels especially on track when a series of seemingly random events lead to an unexpectedly satisfying result. This happy story began at the end of August.

Harvest makes for a delicious berry pie

posted 09:42 AM 10/07

With more than 200 types of plants in stock, The Perennial Gardener in Olympia houses an incredible assortment of annuals, perennials, herbs and amazing vegetation.

Fruits, veggies make salad worthwhile

posted 07:05 AM 09/23

Technically autumn began yesterday, but I hold onto the hope that there is still a bit of late summer to squeeze out of the season.

Whip up irresistible tofu

posted 06:59 AM 09/09

Sooner or later you come across a plate of tofu. For some, that event is their first and last encounter. They were disgruntled by its lack of flavor and ended up picking out the goodies around it – perhaps seasoned meat or chopped vegetables.

Make your own marvelous mirepoix

posted 06:57 AM 08/12

Do you remember the tongue twister, “She sells sea shells down by the sea shore?” Here is a new one: Steven’s sells sensational sautéed seafood salad on spinach in Shelton.

Yummy potato dish recalls Austrian trip

posted 07:26 AM 07/29

The picture remained perfectly clear in my mind: the red geraniums overflowing in the window boxes and the wooden staircase up to the second floor that had been our home in Salzburg for half a year in 2003.

Raspberry adds summer zest to vinaigrette

posted 07:06 AM 07/15

The sky was sparkling blue and the sun was shining. Tiny beads of perspiration were popping up on my skin, and with my eyes closed I was listening for the mariachis in the distance. Was there a margarita within reach? Suddenly the phone rang and jostled me out of my reverie.

Texas trip nets summery dinner recipe

posted 06:59 AM 06/17

“Are you ready for dinner?”

Gluten-free market fills serious need

posted 06:19 AM 05/20

In April 2006, Joe Spancic was diagnosed with celiac disease. That meant eating food containing gluten would damage his small intestines and limit his body’s absorption of vital nutrients.