We are thrilled to announce that our Campo was awarded BEST OF SHOW at the 2018 NC State Fair. It is an honor for our cheese to be recognized amongst such a talented local cheese-making community. The Boxcarr crew had an amazing time working the official Cheese Booth, sampling and selling cheese to hundreds of fair goers. In addition to our Best of Show win, Lissome and Cottonbell took home 1st place ribbons; Rocket’s Robiola and Redbud won 2nd place awards.
With this seasonal change, we thought we’d try Cottonbell with several different flavor variations – five bites, as it were. It’s perfect for just about every meal of the day – try it as a simple way to elevate your breakfast, or dressed up for that holiday cocktail party you decided to throw.
Paired with lox, red onion, caper, and tomato jam on an everything bagel for a quick and delicious breakfast!
Or class up your eggs and bacon by serving them on top of a slice of cottonseed – it will melt and add an extra savory component to this classic breakfast!
If you need an afternoon snack, use a slice of apple as your base, then add Cottonbell, chopped pecans, and an edible clover flower for some extra brightness!
For a cocktail party treat, layer a baguette, Cottonbell, pate, and sprinkle it with orange zest – the citrus helps lighten up & balance out this super savory snack!
Lastly – there’s always the classic pairing option of fig, a bit of rosemary, and a drizzle of balsamic vinegar with your Cottonbell!
Let us know what your favorite bites are in the comments – happy snacking!
The Boxcarr Team
This is a goal we have been working towards since opening the creamery. When we built the cheese house, we always intended to one day make our cheeses with milk from our own goats, and we’re excited to have reached that goal sooner than anticipated. We currently purchase milk from a neighbor, and will continue to purchase cow’s milk for our mixed milk cheeses, as well as some goat’s milk to supplement what we’ll be getting from our goats.
Sam has had goats for over fourteen years, and Austin and Dani have also kept goats at Boxcarr Farms for many years. The family’s love of goats and making their own cheese from their milk is what led to Boxcarr Creamery in the first place! We are overjoyed to be in a place where it is sustainable to maintain our own milking herd!
To start growing our milking herd, we picked up a round of baby goats last year and a second round this year, both from Twig Farm in Vermont. They are the cutest, so get ready for more goat pics in amongst all the cheese pics on our social media!
In other news – its finally summertime properly, which means our mixed milk cheeses; Cottonseed, Winsome, Nimble, and the Weanling Button, are all finally available again! Look for them in grocery stores and at the Farmer’s Markets, and keep an eye on our Instagram for more details!
The Boxcarr Team
The Boxcarr Team
In addition to our limited edition Cottonbell, we’re also celebrating Valentine’s by pairing up with a new friend for a photoshoot! We recently got the chance to play around with a Cheese Grotto, which is an innovative home storage unit for cheese.
The Grotto keeps cheeses at the optimal temperature and humidity to prolong their shelf life, and is perfect for anyone and everyone who loves to always have the highest quality cheese in their fridge. The shelves are removable and can turn into an instant cheese serving board!
The creator, Jessica Sennett, has worked in the cheese world for years, both as a cheesemaker and cheesemonger, so we were also excited to have her taste Cottonbell – and put her expert cheese board skills to work on it!
We thought our Cottonbell looked pretty great in the Grotto! Either would make a great gift for your cheese-loving Valentine!
Congratulations to all of the other winners – you can check out the full list here – including some amazing North Carolina friends! We’re humbled to be included in this group of amazing makers, and we hope to get the chance to taste products from all of the winners!
The Boxcarr Team
The Nimble is exactly that; versatile & great on it’s own, or fitting into any number of recipes that need a little extra goat kick.
Since we love cheese for any meal, we decided to make a savory dutch baby with the Nimble. Dutch babies make for a great weekend breakfast and are surprisingly easy to make.
We used this recipe from Bon Appetit. For the toppings, we roasted some apples with cinnamon, black pepper and thyme. Just heat up a skillet with butter and add the apple slices once the butter starts to brown. Add 3-4 sprigs of thyme, cinnamon and black pepper to taste, and let cook until soft.
When the dutch baby comes out of the oven, add slices of Nimble right away so it melts a little, then top with the roasted apples for a sweet and savory breakfast.
You could make this with any number of toppings – a soft cooked egg and bacon or avocado would go just as well! Hope everyone is staying cozy and eating lots of delicious cheese this January!
The Boxcarr Team
As we see Winter approach, the goat milking season comes to an end, cow’s milk’s butterfat content increases, and we take any chance we can get to celebrate with decadent food and drink. Representative of the transition into the winter cheese season, Cottonbell’s all-cow’s-milk-decadence takes the place of Cottonseed in the caves. There are few better aesthetic compliments to cranberry reds and mistletoe greens than the immaculately white, fluffed rind of Cottonbell. A cut into the near three-quarter-pound squares yields what everyone is after this time of year: a contained, slow ooze of butter-rich cream. Like Cottonseed, the unaggressive rind adds a textural snap along side seashore-minerality and fresh mushroom earthiness – making it a perfect player alongside champagne effervescence as well as puff pastry crust.
Recently, we’ve been experimenting with baking Cottonseed, much the same way one would with brie. This recipe is really very simple, with dramatic payoff! Just add whatever toppings you prefer and pop it in the oven for 10 minutes – the smaller the dish to contain it the better, as we discovered, it tends to ooze! To make our version, make small slices into the top rind of the cheese, and add 2 cloves of sliced garlic, 2 sprigs of minced thyme, and 1 tbsp olive oil. Bake at 350 for 10 minutes. Serve with freshly toasted bread, jam, and any other treats you find. You can also try a sweeter take on this with rosemary, figs and honey, or with berry jam – really anything you think might taste good; have fun coming up with your own versions!
Let us know if you tried this, and we hope all of you have a happy New Year!
xoxo, The Boxcarr Team
This baby goat was born on February 14.
Some mama goats have babies earlier, for example in January, other mama goats have babies later, in May.
Baby goats,who are called kids, drink milk or milk replacer for a while before they can eat big goat food.
Some goats grow, play and have fun until the fall of the year that they’re born. Other goats get to play and run around for even longer till the next fall!
All goats big and small go into heat in the late summer or fall on into early winter. They will keep coming back into heat until they are knocked up!
They find their mates. This one found her mate on Halloween.
She will grow her baby in her belly for around 4.5 to 5 months, during which time she won’t produce any milk.
Her baby was born on February 13th, what a great birthday day present for mama!
This mama goat will feed her baby milk until she is ready to be weaned onto big goat food. At which point we will take all the milk to make cheese!
This cycle goes on forever! This is why we don’t have goats milk once the goats get knocked up; they won’t produce milk while preparing their bodies to have their babies. We have had goats at home for a long time, and we have had the luxury of leaving the babies with their mothers, even if it meant waiting tables or working multiple jobs to pay for their food. Keeping goats can be very expensive, especially if you have a larger herd, so many farmers don’t have the luxury of paying to keep the mamas and babies together as long as they would like to. In these instances, the babies are given milk replacer – similar to giving formula to human babies – so that the mama’s milk can go to making cheese sooner. We hope this helped you learn a little more about a goat’s life!
The Boxcarr Team
Everyone at Boxcarr loves simplicity, particularly when it’s the end of a long day and you just want a fast, warm, comforting dinner. So we’ve created the easiest homemade mac n cheese recipe possible – perfect for those days when you need a ten minute dinner, but also savory, unique & rich enough to impress friends.
This dish uses Lissome, our cheese with a beer-washed rind. Recently we’ve been making a version of Lissome with a mix of both cow’s and goat’s milk. The mixed milk version is perfect for cooking with; adding a hint of savory, deep goat-cheese taste, without being too sharp or overloading the flavor. We’ve been loving this version of the cheese so much that we’ll continue to make it, as well as giving it a new name. So keep an eye out for that at markets & in stores soon!
This cheese is so rich and creamy that all you need to do is melt it to have the perfect sauce for mac and cheese. Then all you have to do is pour it over pasta, and add anything else you like in your mac n cheese – choose your own mac n cheese adventure!
We made this right after getting home from the Food Matters Again food show in Brooklyn, and we had a bag of Sfoglini pasta that we’d been given – handmade in NYC. So we decided to cook that up, and it was awesome! You can add some olive oil to the water while its cooking, or salt, although the Lissome is salty enough that you don’t necessarily need to.
While the pasta is cooking, melt down a chunk of Lissome on low heat on the stove, and stir well! If you want a smoother or thiner sauce, add a little milk or half & half, but if you like your pasta sauce thicker, just use Lissome. You can also add a little bit of pepper, and to make it look even fancier, add some chopped herbs. Rosemary would be good with this, or sage. We added some chopped sage to the sauce as well as used it as a garnish later.
And that’s it – pour the melted cheese onto your pasta, add anything else you want: fresh veggies, even a cut-up hotdog for some real throwback comfort – we won’t tell. Pair with a cold beer & relax!
Let us know how you liked this, and if you have ideas for a new name for the mixed-milk Lissome, let us know @boxcarrhandmadecheese. Happy eating!
Love, The Boxcarr Team