Goats’ Milk Cheese
Wild Blossoms Farm doesn’t make cheese from just milk! Our process begins with the earth. We’ve taken a degraded mountainside, and are using ecological mimicry to regenerate the soil. More fertility grows an abundance of diverse trees and shrubs, which in turn nourish a couple of herbally healthy goats, who browse freely within a holistically managed pasture rotation.
Healthy and happy goats produce a milk that is not only nutritious, but also contains a wonderful probiotic ecosystem. Keeping it raw, there is no need to introduce a culture to make our cheeses. We just let some milk ferment naturally, add an extract from a fungus (for rennet), and get a delicious cheese that represents the season, weather, and different forage that happen during each cheesemaking process. Just like fine wine, our cheeses have vintages, each day giving a unique, yet consistantly delicious, flavor, texture, and aroma profile.
This tasty twist on a traditional lacto-fermented food can be enjoyed as a snack, a side dish with any meal, or can be utilized as a tangy condiment.
Our sauerkraut is not pasteurized, so all of the beneficial microorganisms that facilitate fermentation are alive and well, and thus, able to provide medicinal and health benefits. These live cultures help to promote healthy digestion, improve the body’s ability to process nutrients in food, and help to control digestive diseases that can cause other problems, like diarrhea. The microorganisms in fermented foods also help to protect the body against illness by competing with dangerous organisms that could make us sick.
Sandor Katz, author of Wild Fermentation and The Art of Fermentation, states, “Eating fermented foods live is an incredibly healthy practice, directly supplying your digestive tract with living cultures essential to breaking down food and assimilating nutrients.”
The specific ingredients used in this sauerkraut also also health boosting and medicinal in and of themselves.
Cabbage is an old vegetable that has been a valuable food and medicine to many cultures in history. According to Greek mythology, cabbage was originally created from Zeus’ perspiration. Greeks gave it to pregnant women shortly before they gave birth, believing that it would help promote a good supply of breast milk. The Romans used cabbage to help prevent alcohol intoxication and hangover. They also used the leaves to help cleanse infected wounds. It is a beneficial edible due to its rich vitamins A, B1, B2, and C content. It also is helpful for aiding digestion and helping to break down toxins in the liver.
Garlic has a wide array of health-boosting and medicinal benefits. It has been shown to help regulate high cholesterol, protect against blood clots that can cause strokes and other circulatory problems, and to lower high blood pressure and high blood sugar levels. It also helps maintain the health of the digestive and respiratory systems and can help ward off illness due to its antibiotic and immune boosting properties.
Cilantro is a gentle remedy for gas, bloating, and stomach cramps. It can help to settle spasms in the digestive tract and ease nervous tension.
Ingredients: cabbage, garlic, cilantro,* salt, & water
Aji Chocolate Fudge Sauce
Sweet with just a hint of spice, this tasty fudge sauce is delicious stirred into coffee or milk for a chocolatey drink. Use as a decadent fruit dip or enjoy drizzled over pancakes, ice cream, or popcorn.
Ingredients: Goat milk, cacao, panela, butter, & aji.
Pickled Aji Peppers
Made with ajis grown in Wild Blossoms Farm gardens, these tasty pickled peppers will add a good dose of spice to your life. Heat lovers will enjoy them on pizza, in salads or pastas, or in a variety of sauces, marinades, and salad dressings.
Ingredients: aji peppers,* garlic, thyme,* white vinegar, and panela
All of our products are handcrafted in small batches with quality ingredients. Many of the herbs and other produce we use in our products are grown on site in our organic, mountainside gardens. Starred (*) ingredients are ones that we grow or produce ourselves here at Wild Blossoms Farm.