So what’s a girl to do with easy access to fields of fresh sweet corn and mountains of locally made goat cheese? You know the drill! Into the Food Flirt Kitchen I go to do a little match making and voilà! Out of the oven pop these tender, savory corn muffins, filled with leeks because they’re lovely, and brimming with cheddar goat cheese.
Best to double-check with your dairy-free guests.) Everything from mozzarella and cheddar to muenster and colby jack is available for the goat cheese lover in you! (Many people-but not all-who can’t eat cow’s milk are actually fine with goat or sheep’s milk. Given David’s cow dairy allergy in addition to his lovely gluten sensitivity, he was beyond thrilled to unearth a treasure trove of different cheeses made with goat’s milk at both local grocery stores like Barney’s and seasonal farmer’s markets in the area. Seeing the endless fields of corn as I cycled through the countryside didn’t exactly come as a surprise given that we’re in the Midwest, but the unusually wide variety of goat cheese definitely caught my attention.
There are two things I’ve seen more of in Harbor Country than anywhere else: corn and goat cheese.