I'd like to share... my milk!

Cows, cows, cows. Why do they get all the credit in the dairy world? Just because they are bigger than us and had more effective marketing a few years back.

But what about goats? Did you know that for a lot of little kids, drinking goat milk gets them the calcium they need while protecting their immune systems from cow's milk? It has a bad reputation for the smell--but if you have to pick between allergic reactions, putting orange juice on your cereal, or slightly funky milk. What are you going to pick? It is good for you, I promise.

And what about cheese? You think the world stops with cheddar? Ha! Our weird smelling milk (look, I'm not going to lie to you. Not here, not ever.) makes some yummy, popular smelly cheeses. Smelly cheese is the new... um... cocktail wiener.

Don't beleive me, here is what Ile de France says about my cheeses: Fresh Goat cheese, also called chèvre, is creamy white and has a tangy, slightly salty flavor. When chilled, the texture of goat cheese allows it to crumble easily bringing flavor to fresh salads. At room temperature, it is a delightful spread. Goat cheese is also a versatile ingredient, mixing seamlessly into scrambled eggs, omelets, stuffings and sauces.

And don't stop by just putting it on a cheese platter. No way. Check out these great options.

Red Hill Farm

Utterly Devine Dairy

What's Cooking America