Farmer Steve's Goaty Cheese Spread

After a long sun­ny Sun­day spent assem­bling bee hives and run­ning, I sam­pled Slide Ranch Steve's lat­est cheese effort, a tangy, salty cheese spread made from adding ren­net to the milk of Slide Ranch goats. Most farmer's cheese is made with archa­ic meth­ods that often require a bit of brute force. For instance, I often made cheese by heat­ing up a few gal­lons of goat milk on a rick­ety old gas stove and adding a bunch of vine­gar just before it boiled. This method works, sort of, but you get what you pay for. The milk heats uneven­ly, so you waste lots of curd; the milk on the bot­tom often burns, mak­ing it taste, well, burnt; and the milk near the bot­tom gets too hot and makes the rest of it taste sour. Steve made his by adding ren­net to fresh goat milk and then spic­ing it with a lit­tle salt and chili pow­der. The result: a safe, sat­is­fy­ing cheese that would nev­er, ever offend. Meg Ryan in cheese form. Fluffy, creamy, easy-going. High­ly rec­om­mend­ed on nacho chips. Best enjoyed dur­ing the late after­noon of sun­ny, breezy Sun­days while sit­ting on rus­tic cab­in porch­es. Absolute­ly must be eat­en while drink­ing Black Butte Porter.