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.

Goat Cheese Pound Cake::

8 oz. Cou Rouge Lemon Lavender Chevre
1 ½ tsp. lemon zest
¾ lb. butter
2 tsp. vanilla
2 c. sugar
6 eggs
Pinch of salt
3 cups flour

Have the cheese, butter and eggs at room temperature. Preheat oven to 325 deg. F. Cream the goat cheese and butter in a mixer. Add the sugar, salt, lemon zest and vanilla. Beat until the mixture is very light.

Add the eggs one at a time and beat until the mixture is light and fluffy. Reduce the speed of the mixer to low and add the flour, beating just until the batter is mixed. Spoon batter into a 10" tube pan thickly buttered and floured.

Bake the pound cake for 1 ¼ hours or until an inserted skewer or toothpick comes out clean. Remove the pan from the oven and let the cake stand for 5 minutes. Invert the cake onto a rack and cool completely.