Country Winds Farm, Goat Shares, and Creamery LLC

Raw Goat Milk, Farmstead Goat Cheese and Products, Organic, Natural, Grassfed, Grade A, Rotated Pasture, and no drugs, vaccinations or hormones.


Here are some great recipes you can make from goat milk products.

Healthy Autumn Pear Salad!













Pears are now prevalent at the Holland Farmers Market and we have a recipe for a perfect pear dish that is easy, quick and healthy. The best part about this Pear Spinach Salad is that it makes a great lunch or dinner for the entire family and better yet, almost all ingredients can be sourced from the Holland Farmers Market!


Pear Spinach Salad from Whole Foods Market



3 pears

1/4 cup extra-virgin olive oil

1/4 cup white wine vinegar

1 tablespoon German mustard

1 teaspoon honey

3/4 pound spinach, torn into bite-size pieces

1/2 red onion, thinly sliced

1/2 cup walnuts, toasted

4 ounces goat cheese, crumbled



1. Chop 1 pear and slice the remaining two.

2. Put chopped pear, oil, vinegar, mustard and honey into a blender and puree. 

3. Transfer to a small bowl and stir in 2 tablespoons water, more if needed, to thin for a pourable dressing.

4. Put spinach, onion, walnuts, goat cheese, sliced pears and dressing into a large bowl and toss gently to coat. Serve immediately. Serves 4 to 6 people.

Chevre Bacon Crescents

1 5oz tub Country Winds Chevre (can use other flavors)

4 cooked bacon slices chopped

1/3 cup parmesan

1/4 cup onions

2 T fresh parsley or dried

1 T milk

1 can refrigerated crescents or phyllo dough

Heat oven to 375.  Mix all ingredients.  Put a good tablespoon of mixture on each crescent or cut phyllo (4 layers) into 4 squares and roll.  Bake for 12-15 minutes.  Enjoy.

Country Winds Italian Chevre Turkey with Bacon

Heat oven to 350 degrees.  Take raise right turkey, spread Country Winds Italian Chevre on it, wrap with good bacon.  Put in oven for 15-20 minutes.  Enjoy. 

Quick Cranberry Chicken or Turkey Salad Sandwich

2 Little Rooster Buns Split

2 teaspoons goat butter softened

2 teaspoon Country Winds Chevre (Plain, Italian, or Sun Dried Tomato)

1 cup chopped cooked Chicken or Turkey (Organic and Pastured)

1/3 cup Cranberry Sauce

3 Tablespoons Mayonnaise

2 Green Onions

1 teaspoon Lemon Juice

Spinach (CJ Veggies)

Place buns cut side up on an ungreased baking sheet.  Spread butter over bun bottoms.  Broil 3-4 inches from the heat for 1-2 minutes or until golden brown.  Spread Chevre on bun tops. In a small bowl, combine the chicken, cranberry sauce, mayonnaise, onions and lemon juice.  Spread over bun bottoms. Top each with spinach, replace tops.  Yields 2 servings. 

Pumpkin Goat Cheesecake

Our Pumpkin Goat Cheesecake is shown on the top pedestal.

Goat cheese and sour cream make this pumpkin cheesecake unlike any other you’ve ever tried. Smooth, creamy and tangy, with a pumpkin spice kick that makes it a great twist on a traditional holiday dessert.


  • 2 cup(s) (about 9 ounces) finely crumbled shortbread cookies
  • 1 stick(s) unsalted butter, melted and cooled; plus more for buttering pan
  • 1 pound(s) cream cheese, at room temperature
  • 1 can(s) (15-ounce) pumpkin puree
  • 2 3/4 cup(s) sour cream
  • 8 ounce(s) soft goat cheese
  • 2 large egg
  • 1 cup(s) sugar
  • 2 tablespoon(s) all-purpose flour
  • 1 tablespoon(s) vanilla extract
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) ground cloves
  • 2 tablespoon(s) (about 1 lime) lime juice
  • 1/4 cup(s) honey


  1. Preheat oven to 325 degrees F. In small bowl, mix crumbs and butter. Wrap aluminum foil around outside of a 9-inch springform pan. Press crumbs into bottom of pan and bake for 12 minutes. Transfer to a wire rack to cool. Meanwhile, increase oven to 350 degrees F.
  2. Using an electric mixer, beat cream cheese until smooth, about 5 minutes. Beat in pumpkin, 3/4 cup sour cream, goat cheese, eggs, sugar, and flour and combine until smooth, about 5 minutes. Add vanilla, spices, and lime juice. Beat until mixed, about 3 minutes.
  3. Butter sides of springform pan. Pour cream cheese–pumpkin mixture over crust. Bake for 1 hour; then turn heat off and allow cake to sit in oven for an additional 20 minutes. If not set, leave in oven for another 15 minutes. Transfer to a wire rack to cool completely; then transfer to refrigerator until completely chilled, about 3 hours.
  4. Remove aluminum foil. Using a knife, cut around sides to loosen cheesecake. Open latch to release pan sides. To serve: In a small bowl, mix remaining sour cream with honey and spoon on top of cheesecake.

Yields: One 9-inch cake (16 servings)


Lemon Blueberry Goat Cheese Crumb

Lemon Blueberry Goat Cheese Crumb Bar

½ cup goat butter

1 pkg (2 layer size) yellow or white cake mix (see substitute below)

2 eggs

2 pkgs (8oz goat cheese) or 2 5oz tubs

½ cup sugar

1 Tbsp zest and 3 Tbsp juice from 1 lemon

2 ½ cups fresh blueberries (or other fruit)

Heat oven to 350 degrees.

Line with foil or butter a 9X13 inch pan.  Melt butter.  Add butter to cake mix add one egg.  Beat till blended.  Press in bottom of prepared pan.  Beat goat cheese with sugar add the other egg and the lemon juice and zest.  Pour over crust top with berries.  Bake for 55 minutes or until a tooth pick comes out clean when inserted in the center.  Cool.  Keep refrigerated. 


Crust substitute:  2 cups flour ¼ cup sugar and a pinch of salt.



Grilled Salmon

Wild caught salmon, goat butter, sea salt and pepper.  Put butter on tin foil then salmon.  Salt and pepper.  Grill till cooked. 

Grilled Mangos

Peeled mango/s cut in slices, butter, honey (or brown sugar/maple syrup).  Mix butter and sweetner and put on mangos and put on tin foil.  Cook till tender.  Yum.


Asparagus & Tomato Salad with Goat Cheese

1lb Asparagus

Pint cherry tomatoes

Mushrooms or other veggies

Bread cubes (favorite bread cut in cubes)

Fresh chives or other herbs

1 T Dijon mustard or mustard plus tsp honey or T brown sugar

2 T Champagne vinegar or red wine vinegar

1/4 tsp kosher salt or sea salt

1/8 tsp black pepper

1/2 c extra virgin olive oil or goat butter

Heat grill.  350-450 degrees.  Whisk mustard, vinegar, salt, pepper, and oil together.  Snap or cut off bottoms of asparagus.  Put 2 T vinaigrette on asparagus.  Toss tomatoes, veggies, and bread with 2 T of vinaigrette.  Put asparagus on grill or tin foil and veggies on pan or tin foil.  Dot with goat butter.  Put cover on cook till tender.  Put aspargus on plate spoon veggies over middle of asparagus.  Dot with goat cheese and sprinkle with herbs or leave plain.  Drizzle rest of vinaigrette over it. 




Chocolate Truffles

Chocolate Truffles
> 6 oz. semisweet chocolate
> 4 oz. chevre
> 1/4 c. honey 1 tsp. vanilla extract
> 1 T finely chopped or grated lemon zest
> 1/2 c. dutch-process cocoa
> Melt the chocolate over low heat in a double boiler or in a microwave.
> Add honey and goat cheese, stir till smooth.
> Add vanilla and lemon zest.  Chill mixture for several hours.
> Form into 24 small ball, then roll in cocoa

Greek Style Skillet Dinner

1 lb grassfed ground beef

1/2 cup chopped onions

2 tsps Oregano leaves

1 tsp ground cinnamon

1/2 tsp garlic powder or clove of garlic minced

2 cups of grassfed beef broth

1 15 ounce can diced organic tomatoes undrained

2 tbsp organic tomato paste

1 1/2 cup penne pasta

1 1/2 cup spinach

5-6 organic mushrooms sliced

3/4 cup chevre (goat cheese)

Cook ground beef and onion in goat butter in large skillet on medium-high heat until beef is no longer pink, stirring occasionally.  Drain fat.  Add oregano, cinnamon and garlic mix well.  Stir in broth, tomatoes, mushrooms, and tomato paste.  Reduce heat to medium, and cook 10 minutes or until pasta is nearly tender.  Stir in spinach and 1/2 cup of the goat cheese.  Cover. Cook 5 minutes longer or until pasta is tender.  Sprinkle with remaining 1/4 cup or more of goat cheese. Cover and let stand 5 minutes. 


Goat Cheesecake

1 1/4 cup organic graham crackers
2 T organic sugar (or other honey)
3 T melted goat butter
Mix press in bottom of pan. Bake at 350 degrees for 10 minutes. Cool
3 - 8oz goat cheese
1 c organic sugar (or other 1/2 cup honey maple syrup)
1 t organic vanilla
3 grassfed eggs
1/2 c sour goat cream
Beat cheese in bowl add sugar gradually until fluffy. Add vanilla and eggs one at a time still beating mixture. Add sour cream. Pour over crust and bake at 300 degrees for an hour. Cool. Enjoy or top with fruit.


Roaste Grape Goat Cheese & Honey Stuffed Sweet Potatoes

Roasted Grape + Goat Cheese + Honey Stuffed Sweet Potatoes

makes 4 potatoes

4 sweet potatoes

2 cups red, seedless grapes

1 teaspoon grapeseed oil (or another high heat oil)

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces goat cheese

2 tablespoons honey + additional for drizzling

pinch of cinnamon and nutmeg

Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.

Increase oven temperature to 450 degrees F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch each of salt and pepper, then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from the oven and let cool.

Once sweet potatoes are somewhat cool, gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper and honey. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.


Easy grill cheese tuna melt. Take good tuna from a can, mix in Country Winds Feta. Take our Chevre (plain, Italian, Sundried Tomato, Hot Pepper, or Kalamata Olive) mix with Mayo (if use the plain I put Savory spice with it), Mix in the tuna/Feta put on bread. Butter both sides of the bread good. Put in oven on broil for 3 minutes on each side and enjoy. Delicious.

Autumn Kale Salad

Fennel and honeycrisp apple kale salad -

5.0 from 7 reviews
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
Recipe type: Salad
Prep time:  20 mins
Total time:  20 mins
Serves: 2 large salads or 4 side salads
Healthy kale salad featuring shaved fennel, chopped honeycrisp apple, toasted pepitas, dried cranberries and goat cheese, tossed in a lemony dressing. This recipe yields 2 large, full-meal salads or 4 side salads.
  • 1 very large bunch of kale
  • 1 medium Honeycrisp apple
  • 1 medium bulb of fennel
  • 3 ounces chilled Country Winds Creamery Feta cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (pumpkin seeds) or chopped pecans
  • ¼ cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon salt
  • Several twists of freshly ground black pepper
  1. To prepare the kale: Use a chef's knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  2. To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef's knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the Feta goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
  3. To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.
  4. To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
  5. To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.

Autumn Chevre Apple Bake

Cheesecake Stuffed Baked Apples
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
The only thing better than a juicy harvest apple is a baked apple filled with rich cheesecake! Top it off with caramel sauce, graham cracker crumbs, and pecans for the ultimate no-fuss Autumn dessert!
Recipe type: Dessert
Serves: 6
  • 6 apples (I used gala apples)
  • 8 ounces Country Winds Fresh Chevre cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • optional: graham cracker crumbs, caramel sauce, pecans
  1. Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
  2. In a medium bowl cream together chevre cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
  3. Place filled apples on a baking sheet (make sure they aren't touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
  4. Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans


Green Apple Paninis

Serves: 4 sandwiches
  • 1 pound sliced ham
  • 1 apple, peeled and cored
  • 4 slices Country Winds Creamery Gouda or Tomme cheese
  • 8 slices bread
  1. Preheat panini grill to low heat.
  2. Slice apple into thin rings.
  3. Layer ham, cheese, and apple onto bread.
  4. Grill in panini maker for 2-3 minutes

Harvest Cobb Salad

Don't Upset the Apple Cart!

Salads aren't just for summer anymore!  This healthy and hearty salad makes a satisfying meal no matter the season!  And the best part?  You can find a lot of the ingredients at the Holland Farmers Market!


Harvest Cobb Salad

Salad Ingredients

* 4 slices bacon, diced

* 2 large eggs

* 6 cups chopped romaine lettuce

* 1 apple, diced

* 1 pear, diced

* 1/2 cup pecan halves

* 1/3 cup dried cranberries

* 1/3 cup crumbled Country Winds Creamery Feta goat cheese

Poppy Seed Dressing Ingredients

* 1/3 cup mayonnaise

* 1/4 cup milk

* 2 tablespoons sugar

* 1 tablespoon apple cider vinegar

* 1 tablespoon poppy seeds



1. To make the poppyseed dressing, whisk together mayonnaise, milk, sugar, apple cider vinegar and poppy seeds in a small bowl. Set aside.

2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate and set aside.

3. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat. Set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

4. To assemble the salad place romaine lettuce in a large bowl; top with arranged rows of bacon, eggs, apple, pear, pecans, cranberries and goat cheese.

5. Serve immediately with poppy seed dressing. 


Goat Cheese Sugar Cookies



Goat Cheese Sugar Cookies


Oh good grief, calm down.

Un-scrunch your nose and hear me out.

Yes, there is goat cheese in these cookies.

No, you really can’t taste it.

But I promise you these will be some of the best sugar cookies you’ve ever had.



Goat Cheese Sugar Cookies


The recipe is based on a Cook’s Illustrated recipe, which uses a combination of cream cheese and vegetable oil to make the perfect soft and chewy sugar cookie. It’s the same base I used for the Cherry Blossom Stuffed Sugar Cookies and the Chocolate Mint Truffle Cookies from last year, but simply replacing the cream cheese with goat cheese instead.

The goat cheese itself is undiscernible. If I hadn’t told you it was there you would never have known. But, much like cream cheese or buttermilk, it brings a subtle acidity and tang to the cookies that wouldn’t be there otherwise. It takes these cookies from sugary sweet to just perfectly sweet, with mysterious savory notes that make them even more addictive.

The enduring softness of these cookies would make them perfect candidates for the cookie swap, and as I’ve proved before, the recipe is ripe for adaptation, most notably stuffing. I think these goat cheese ones, with their ever so slight hint of goaty tang, would be amazing stuffed with some soft caramel or fruit jam.

Instead of the usual sugar, I rolled these in nonpareil sprinkles for a very festive, carnival-like look.

Because everything is better with sprinkles.


Print Recipe

Goat Cheese Sugar Cookies

Yield: 36 cookies

Total Time: 1 hour


  • 2 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/3 cup (3 ounces) soft goat cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • nonpareil sprinkles or sanding sugar (optional)


  1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Combine sugar, goat cheese, and melted butter in a large bowl and whisk until mixture forms a smooth paste (a few lumps are ok). Whisk in oil. Add egg, milk, and vanilla extract and stir until smooth. Fold in flour mixture until incorporated and no dry ingredients remain.
  4. Pour sprinkles or sugar into a small bowl. Dough will be soft, but should still be workable. If not, refrigerate it for 15 to 20 minutes until it is. Use a small cookie scoop to portion out about 1 tablespoon of dough, then roll in sprinkles/sugar to coat. Arrange on prepared baking sheet, leaving about 2 inches of space between each cookie.
  5. Bake for 10 to 12 minutes, until cookies are just set and slightly cracked. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.