Our family resides in Northwest Indiana on Stoner Family Farms. I created this recipe years…
Through faith, our family moved from California to open the only Arkansas goat dairy and cow creamery. We began building White River Creamery and growing our herd in 2011. We now have over 100 ADGA registered Nigerian Dwarf goats on fifteen acres of pasture in Elkins, Arkansas. We make a variety of cheeses: Chèvre, Fromage Blanc, Feta, Ricotta, Caillou Noir, Halloumi, Cheddar, and our southern favorite Pimento Cheese. We love being able to use fresh produce in this quick, no-bake appetizer.
Chevre with Marinated Peaches and Heirloom Tomatoes
Serves: 4–6 Prep time: 20 minutes
1 heirloom tomato, cored and cut into 1-inch pieces
2 peaches, cored and cut into 1-inch pieces
Thinly sliced basil, to taste
Finely chopped chives, to taste
Extra-virgin olive oil, to taste
Juice of 1⁄4 lemon
Sea salt, to taste
5 ounces Chèvre or Fromage Blanc
Cracked black pepper, to taste
1. Place tomatoes, peaches, basil, and chives into a bowl and drizzle with olive oil, lemon juice, and sea salt. Toss gently. Taste and adjust herbs and salt as needed.
2. On a large plate, spread the cheese out, making sure to create a pocket for the marinated fruit. Gently pour the fruit onto the cheese and garnish with cracked black pepper.
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We are a family run farmstead dairy and creamery. We have over 100 ADGA registered Nigerian Dwarf goats on 15 acres of pasture in Elkins, Arkansas. Our cow milk comes from the local dairy that is certified hormone free and antibiotic free. Our dairy is located just 20 minutes outside of Fayetteville across from the White River in the Ozark Mountains. Scott trained at Vermont Institute of Artisan Cheese where he completed basic and advanced cheese making courses. Tessa and our three daughters, Amber, Caily, and Emily, did an internship in Vermont and learned goat health and husbandry. We started building our herd and dairy in 2011 and passed our final inspection in 2013. Nigerian Dwarfs have the highest butterfat of any dairy goat, which gives a rich and creamy milk and amazing cheese. Our herd is managed organically and their health and quality of milk is our top priority. We milk our goats twice a day. Our bucks are kept in a private pen from the does, which keeps our milk from having any “goaty” flavor. We have a closed herd of registered Nigerians with many ADGA Champions, recognized Superior Genetics, and Top Ten milk producers. Thanks to our does for help making great cheese!
You can find this recipe in The FarmMade Cookbook coming out July 20, 2021 (pre-order now!!). A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region’s unique farming culture. Recipes are paired with each farm’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.