Goats-R-Us Cheese

06/20/2026

Who else believes breakfast is the most important (and delicious) meal of the day? 🍳✨

​you can level up your morning routine with this incredible Dill & Garlic Chevre from Goats R Us in Blackstone, VA. It’s creamy, tangy, and packed with the perfect amount of fresh dill and garlic.

​Whip up some Poached Eggs on Herbed Chevre Toast this morning, and honestly? It’s a total game-changer. Why have boring eggs when you can have this?

​Do you guys prefer your eggs scrambled, poached, or fried? Let me know below! 👇

​

06/19/2026

Today is a very special holiday!...its world sauntering day!!

It is a day to go for a walk, enjoy the woods, enjoy peace and quiet. No drama, no politics, just a day to relax!

Bring an amazing watermelon, mint and goat milk feta salad with your for a picnic!

We thought it sounded both healthy and something we can all enjoy.

https://nationaldaycalendar.com/celebrations/world-sauntering-day-june-19

Slow down. In fact, try moseying around on June 19 because it's World Sauntering Day. This child National Day counters the attention given to jogging and encourages people to stroll, ramble, and wander.

06/19/2026

This would be delicious with our fresh goat milk feta!!

https://www.seriouseats.com/watermelon-feta-mint-salad-recipe

There are only a few simple steps to a perfect watermelon, feta, and mint salad. This easy recipe lays them out.

06/18/2026

An amazing recipe!

06/18/2026

The "Goat R Us Cheese Picnic" Arrangement Guide

​To keep the board balanced, we want to separate the Spicy/Fresh (Chevre) from the Earth/Rich (Camembert).

​1. The Layout Strategy
​Anchor the Board: Place your Goat Camembert on one side of your board or platter and the Hot Pepper Chevre on the opposite side. This prevents the pepper flakes from the chevre from "migrating" into the delicate rind of the Camembert.
​The "Bridge" Ingredients: Place neutral, palate-cleansing items in the middle to act as a bridge between the two styles of cheese.

2. Add something crunchy and salty.

3. Pro-Assembly Tips

​Prep the Camembert First: As discussed, you can take a small "wedge" out of the Camembert wheel to show the creamy interior. This encourages people to dive in and also makes it easier to spread.

​Add Tools: Make sure you have two separate knives (or one small spreader that you wipe clean). You don't want the spicy pepper flakes from the Chevre to end up on the Camembert, as the heat might overpower the subtle mushroom-like notes of the Camembert rind.

​Temperature Management:

Remember that the Chevre can handle being a bit warmer, but the Camembert is best at "cool-room temperature." Keep the platter in the shade if you are outdoors!
​Suggested "Bite" Combinations for your guests:

​The Sweet Heat Bite: A slice of baguette + a smear of Hot Pepper Chevre + a tiny drizzle of honey.

​The Picnic Classic: A cracker + a wedge of Goat Camembert + a slice of pear or a piece of prosciutto.

​This setup is going to look incredibly professional and tastes even better.

06/18/2026

Goat milk Camembert is a wonderful, sophisticated alternative to the classic cow's milk version. Because it is made from goat milk, it is typically brighter, tangier, and has a slightly lighter, more "pearlescent" interior than a standard Camembert.

​Since you are taking this on a picnic today for picnic day, you want to keep the preparation simple, elegant, and easy to transport.

​Picnic-Perfect Goat Camembert: "The Orchard Board"

​Because goat Camembert has a naturally tangy profile, it pairs beautifully with fresh, crisp fruits and slightly floral or sweet accents. This setup focuses on "assemble-on-the-spot" elements to keep everything fresh.

​What to Pack

​The Cheese: Keep your goat Camembert in a small, rigid container so it doesn't get squished. Take it out of the cooler about 20 minutes before serving so it can soften.

​Fresh Fruit: Crisp slices of pear or green apple (the acidity cuts perfectly through the creamy goat milk).

The Sweet/Floral Touch: A small jar of honey (especially lavender or wildflower honey) or quince paste.

​The Crunch: Toasted walnuts or candied pecans and a fresh baguette or high-quality water crackers.

​The Savory Balance: A few cornichons (tiny pickled cucumbers) or thinly sliced prosciutto.

​How to Serve It

​Placement: Place the wheel of cheese in the center of your picnic blanket or on a small board.

​The "Crust" Hack: If you want it to look extra special, score the top rind in a crosshatch pattern with a knife just before serving.

​The Technique: Instead of slicing it like a cake, provide a small spreader knife. Guests can spread the soft cheese onto a cracker or piece of baguette, add a small piece of fruit or a nut, and drizzle a tiny bit of honey on top.

​Why this is perfect for your picnic:

​The Flavor Dynamic: The earthiness of the goat milk rind pairs incredibly well with the "bright" sweetness of pears or honey, and the saltiness of the nuts or prosciutto rounds out every bite.

​Texture Contrast: The silky, fudgy interior of the ripened goat Camembert is the perfect foil for the crunch of a fresh baguette and toasted walnuts.

​Transportability: Since you aren't baking it, you don't have to worry about temperature control beyond keeping it from getting too runny in the sun.

​A Quick Tip: If you want to make it feel extra "picnic-fancy," bring a small bunch of fresh grapes. They serve as a perfect palate cleanser between bites of the rich, tangy goat cheese.

​

06/17/2026

For a fantastic appetizer, nothing beats Pork Tenderloin Crostini. It is elegant, easy to assemble, and makes excellent use of the Hot Pepper Chevre because the cheese provides both the creaminess and the spicy kick in one step.

​Pork Tenderloin Crostini with Hot Pepper Chevre

​This appetizer is a crowd-pleaser because it feels high-end but takes very little effort to pull together once the pork is cooked.

​Ingredients
​1 Pork Tenderloin (cooked ahead of time, chilled, and sliced into thin rounds)
​1 Baguette, sliced into ¼-inch rounds and lightly toasted
​Hot Pepper Chevre (room temperature for easy spreading)
​Optional Garnish: Fresh thyme, microgreens, or a tiny drizzle of honey if you want to balance the heat.

​Instructions
​Prep the Pork: You can grill, pan-sear, or roast the tenderloin with simple herbs (rosemary, garlic, salt, pepper) until it reaches an internal temperature of 145°F (63°C). Let it cool completely, then slice it into thin medallions.

​Pro-tip: If you're short on time, this works great with high-quality pre-cooked pork tenderloin.

​Toast the Bread: Arrange the baguette slices on a baking sheet and toast them in a 375°F (190°C) oven for about 5–8 minutes, or until lightly golden and crisp. Let them cool slightly.

​Assemble:
​Spread a generous layer of Hot Pepper Chevre onto each toasted baguette slice.
​Place a slice of the chilled, herb-crusted pork tenderloin on top of the cheese.

​Finish: Top with a fresh herb sprig or a tiny garnish of your choice.

​Why this is the perfect appetizer:

​Make-Ahead Friendly: You can cook and slice the pork, and toast the bread hours before your guests arrive. Just keep the pork and bread separate, then assemble them right before serving.

​The Flavor Balance: The crunch of the baguette, the savory, seasoned pork, and the creamy, spicy goat cheese create a perfect bite.

​No Extra Sauce Needed: Because your cheese already has red pepper, you don't need to hunt for pepper jelly—the cheese handles the flavor profile for you!

​

06/16/2026

its tangy, creamy nature paired with the kick of red pepper makes it a perfect complement to the mild sweetness of pork.

​Since the cheese already contains red pepper, it does the heavy lifting for you by adding both creaminess and heat, eliminating the need for extra sauces or spicy jellies.

​Here is a fantastic, simple, and elegant way to use it!

​Hot Pepper Chevre-Stuffed Pork Tenderloin

​This dish creates a beautiful "pinwheel" effect when sliced, making it look professional while being surprisingly easy to assemble.

​Ingredients
​1 Pork Tenderloin (approx. 1 lb)
​2–3 oz Hot Pepper Chevre (room temperature)
​Fresh herbs (1 tbsp chopped fresh parsley, basil, or thyme)
​Olive oil
​Salt and black pepper
​Kitchen twine (optional, but recommended)

​Instructions
​Prepare the Pork: Preheat your oven to 400°F (200°C). Lay the tenderloin on a cutting board. Using a sharp knife, slice it lengthwise down the center, but do not cut all the way through. Open it up like a book.
​Flatten: Place a piece of plastic wrap over the pork and use a meat mallet (or the bottom of a heavy skillet) to gently pound it to an even thickness of about ½ inch.

​Stuff: Remove the plastic wrap. Season the inside of the pork lightly with salt and pepper. Spread the Hot Pepper Chevre evenly over the surface, leaving about a ½-inch border around the edges. Sprinkle the fresh herbs over the cheese.

​Roll and Secure: Starting from one long side, roll the tenderloin into a tight log. If you have kitchen twine, tie it at 1-inch intervals to keep it together. If not, just ensure the seam side is facing down.

​Sear: Season the outside of the rolled pork with a little salt, pepper, and a drizzle of olive oil. Heat an oven-safe skillet over medium-high heat. Sear the log on all sides until golden brown (about 2–3 minutes per side).

​Roast: Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

​Rest and Serve: Let the pork rest on a cutting board for at least 10 minutes before removing the twine and slicing it into thick rounds. This allows the juices to redistribute and keeps the cheese filling inside.

​Why this works

​The Contrast: The creamy texture of the chevre melts into the lean pork, preventing it from drying out, while the red pepper cuts through the richness of the meat.
​Versatility: You can serve this with roasted root vegetables or a simple arugula salad to balance the heat.

06/15/2026

Creamy Bacon & Goat Cheese Rigatoni
​Best for: A decadent, restaurant-quality dinner.

​This dish uses the goat cheese to create a rich, tangy sauce that clings to the pasta.

​Ingredients:
​6 oz rigatoni or penne pasta
​4 oz bacon, chopped
​1 shallot (or small onion), minced
​2 cloves garlic, minced
​4 oz soft goat cheese, herb de provence, dill n garlic or even garlic scapes! Natural would also work.
​1/4 cup heavy cream (or pasta water or our goat milk yogurt)
​1 tsp fresh thyme or chives
​Salt, pepper, and a drizzle of honey to taste
​Instructions:

​Boil: Cook pasta in salted water until al dente. Important: Reserve 1/3 cup of the starchy pasta water before draining.

​Crisp: While pasta cooks, brown the bacon in a large skillet. Once crispy, remove the bacon but keep about 1 tbsp of the rendered fat in the pan.

​Sauté: Add the minced shallot to the bacon fat and cook until soft. Add the garlic and cook for 30 seconds until fragrant.

​Sauce: Reduce heat to low. Add the heavy cream (or pasta water) and the goat cheese to the skillet. Stir until the cheese melts into a creamy sauce.

​Toss: Add the cooked pasta and bacon back into the skillet. Toss to coat. If it's too thick, add a splash more pasta water.

​Finish: Season with salt, pepper, and a tiny drizzle of honey to highlight the tang of the cheese.

Top with fresh chives or thyme.

​To elevate this "cozy night in" experience even further, here are a few simple adjustments:

​Add "Cozy" Greens: Stir in a handful of fresh baby spinach or arugula at the very end of step 5. The heat of the pasta will wilt them perfectly, adding color and a fresh bite that balances the richness of the cheese.

​The Crunch Factor: If you want an extra layer of texture, toast some panko breadcrumbs in a little bit of butter and lemon zest in a separate pan, then sprinkle them over the top right before serving.

​Wine Pairing: If you enjoy wine, this dish pairs beautifully with a medium-bodied Sauvignon Blanc or an un-oaked Chardonnay. The acidity in the wine cuts right through the creaminess of the goat cheese and the saltiness of the bacon.

06/14/2026

Bacon and goat cheese are a classic pairing because the smoky, salty crunch of the bacon perfectly cuts through the creamy, tangy profile of the goat cheese.

​Whipped Goat Cheese with Candied Bacon & Pecans

​Best for: An elegant, "wow-factor" appetizer.

​This dip is incredibly popular because it balances creamy, sweet, savory, and nutty flavors.

​Ingredients:
​The Base: 8 oz plain goat cheese (or herbs de province!), 2 tbsp our goat yogurt, 1 tbsp honey, 1 tsp fresh thyme, 1 tsp fresh rosemary, 1 tsp lemon juice.

​The Topping: 2 oz bacon (finely chopped), 3 tbsp pecans (chopped), 1 tbsp brown sugar, pinch of salt and pepper.

​Instructions:

​Whip: Add all "Base" ingredients to a food processor or blender. Pulse until smooth and fluffy. Spoon it into a shallow serving bowl and use the back of a spoon to create a "well" in the center.

​Candied Bacon: In a small skillet over medium heat, cook the bacon until it begins to crisp. Add the pecans and brown sugar. Cook for another 3–4 minutes until the sugar is caramelized and the mixture is sticky.

​Assemble: Spoon the warm bacon-pecan mixture over the whipped goat cheese.

Drizzle with a little extra honey and a sprinkle of fresh herbs. Serve with toasted baguette slices or sturdy crackers.