Grow Local: The Reynolds Barn Goat Cheese
Friday, June 18, 2010
The Reynolds Barn, tucked away right where Route 1 meets the beginning of Route 4 in North Kingstown, has recently been granted permission by RI to sell dairy products. Lucky for us, the Reynolds family, who've raised goats at their home for almost 20 years, are now making and selling goat cheese. It's the first local goat cheese in Rhode Island.
A Family Affair
Like many local farms, this is a family business. All the Reynolds: parents Melody and Don and children Miriah, Holden and Hudson, participates in raising the goats and making the cheeses.
I met with Melody at the farm last week where she walked me around the paddock and introduced me to their Alpine and Saanen goats, including a new little fellow that was only two days old. The goats spend their day out in the very expansive and yummy shrubbery-filled paddock. They’re milked twice a day, completely by hand, and combined produce about 22 gallons of milk each day. Most of that is turned into cheese, though the Reynolds also produce some quality Goat Milk Soaps.
Delicious, Fresh Cheese
The Reynolds Barn goat cheeses are sold in small plastic containers and are very light and moist, best used as a spread. Along with their Plain Goat Cheese they sell four other cheeses with additional flavors mixed in: Garlic, Horseradish, Sun Dried Tomato and Blazin’ Pepper. The best way to get some Reynolds Barn Goat Cheese is to find them at a farmers market, and if you visit them at the Coastal Growers Market this year, at Casey Farm during the summer and then the Lafayette Mill during the winter, you’ll get to watch two of their newest goats grow up. The pair are currently three months old and will be at Coastal Growers through their first year to show people the progression from kid to milk producer.
Horseradish Goat Cheese Roast Beef Sandwich
Two slices sourdough bread
Reynolds Barn Horseradish Goat Cheese
¼ lb. thin sliced medium-rare roast beef
Spread onto one or both pieces (depending on your tastes) of the Horseradish Goat Cheese on one side of your sourdough bread. Salt the roast beef to taste and pile the beef and arugula between the two slices of bread.
Photos David Dadekian
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