And before you know it, there was another goat. and then another.
Then, with all those goats, it quickly became about milk. And then, happily cheese. We became students of cheese and met wonderful, generous cheesemakers across the country. The more we learned, the more we wanted to learn.
That’s when it became clear that we’d found a calling. And began work on our creamery. By the time the creamery was completed, we had a happy herd of goats and some cheery neighboring cows all delighted to provide what would become the fruits of our labors. Goat Rodeo Cheeses.
From fresh chèvre to interesting aged cheeses, we’re creating some of the region’s finest cheeses, from goat milk, cow milk, and a delicious blend of both.
Our fresh Chèvre is smooth and creamy with notes of sun warmed fields and a hint of lemon. Spread on a fresh baguette and a great addition to any recipe. Available in cases of 8/6oz cups or 4 and 8 pound tubs.
Semi-soft texture with notes of proscuitto and pears, this washed rind raw goat’s milk cheese is aged for at least four months and washed with beer from Roundabout Brewery. Equally at home on a cheese board or melted on a burger. Crafted in a unique 3.5-4 pound loaf.
Semi-hard and bursting with flavor this raw milk cheese is made from a blend of goat and cow’s milk and aged in our cave for 6 months on wood boards. With notes of wild oyster mushrooms and black peppercorns it will shine on any cheese board. Perfect grated or shaved over a bowl of pasta. A beautiful cheese made in approx five pound wheels with a natural rind.
A short 6oz pyramid made from goat’s milk with a beautiful white bloomy rind. Flavors of mushrooms, wildflowers and white pepper are combined with a crumbly center and fudgy creamline. The clean taste pairs well with dry sparkling wines.
A soft ripened cheese with a snowy white rind and straw colored paste made with beautiful cow’s milk from nearby Le-Ara Farms. The soft creamy interior has earthy flavors of butter and button mushrooms. At 10oz it’s a perfect size for sharing. Enjoy with sauvignon blanc or crisp cider.
Nutty, sweet and crumbly 10 pound wheels hand rubbed with Pittsburgh’s own Commonplace Coffeehouse’s rich and delicious Perpetual Blend Espresso. Aged in our caves for a minimum of six months. At home or by the campfire Goat Rodeo’s Cowboy Coffee will warm your heart.
Pittsburgh Post-Gazette (March 6, 2016) —For foodies with something to sell, reaching the shelves of Giant Eagle or Market District stores is a bit like getting to the promised land. Paul Abbott, a category manager for
Craft Pittsburgh (March 17, 2016)–Sasha Davies writes in the The Cheesemaker’s Apprentice: All these foods—cheese, wine, beer and bread—start with the same basic ingredients, and with the addition of craftsmanship, science and carefully honed techniques,
NEXTpittsburgh (March 14, 2016)-“This is a little wacky, but I think it might be right,” said Kelly Harding in his slow, Southern lilt. “I get molasses-based barbecue sauce on smoky pork, followed by a cup
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