Not only can you take a quick stroll through
our "aisles" and take your pick. Link.
 
The Cou Rouge Way ::
 
Our cheeses are made
from pasteurized milk
molded by hand and
available in a number
of varieties.
 
Chevre Details:
 
Roasted Garlic: a robust flavor perfect with
a cracker or for stuffing a deliscious pork loin.

Citrus Rosemary: a light lemony flavor mixed
with just the right amnount of rosemary.
Good eatin'! Or how about sprading it on a
roasted chicken breast.

Honey Lemon: a light lemony taste of honey.
Great on gingerbread or gingersnaps.

Cranberry Orange: not just for the holidays.
Try this delicious orange cranberry combo
on a slice of freshly toasted pound cake.

Lemon Lavender: the taste of spring. Perfect
for our recipe of Lavender Goat Cheese pound
cake.

Lemon Goat Cheesecake ::

Crust:

1/4 c. gingersnap cookie crumbs
1/4 c. packed brown sugar
1/4 c. butter, room temp.
1 c. flour

Filling:

1 lb. Cou Rouge Chevre, room temp.
1/2 lb. cream cheese, room temp.
1 c. sugar
1/4 tsp. lemon extract
1/4 tsp. lemon zest
2 tbsp. flour
4 lg. eggs

Preheat oven to 350 deg. Grease a 9 inch springform pan. In the bowl of a food processor, combine cookies, brown sugar and butter. Pulse until well blended. Add flour and pulse until a crumbly, moist dough forms. Spread the crumb mixture evenly onto the bottom and sides of the pan, pressing firmly. Wrap the bottom and sides of the pan with several layers of aluminum foil, pressing the foil as tightly as possible. Bake the crust 10 to 12 min. or until it feels dry to the touch. Cool completely and set
aside.

Reduce the oven temp to 325 deg. In the bowl of an electric mixer, beat the cheeses until smooth. Scrape the sides of the bowl and add the sugar, lemon extract and zest. Beat this mixture until smooth, scraping down the sides of the bowl several times. Sift the flour over the cheese batter and fold in. Add the eggs, one at a time, beating well after each addition.

Pour the batter into the cooled crust and rap the pan on the counter a couple of times to release the air bubbles. Place the cake pan in a baking dish large enough to accomodate it and add just enough hot water to reach halfway up the sides of the pan. Carefully place the whole set up in the center of the oven and bake approximately 1 hour and 10 minutes, or until the center no longer looks wet and runny, but is still slightly wobbly. Do not overbake. Turn the oven off, run a thin bladed knife around the outside of the cake. Return the cake to the oven and leave it inside, with the door slightly ajar until it has cooled to room temp (about 2 hours).

Cover the pan tightly with aluminum foil and chill at least 2 hours,
preferably overnight.