Avalanche Cheese Company was founded to supply the restaurants and shops of the Roaring Fork Valley with beautiful hand crafted goat cheeses. Our product line ranges from pasteurized fresh cheeses to raw milk, aged, hard cheeses.We use goat’s milk from our mixed herd of Saanen, Alpine and Nubian goats that live on the 130-acre Farm and Dairy in Paonia, Colorado. For those of you unfamiliar with Paonia, it is an oasis of orchards, family farms and small dairies nestled between McClure Pass and Delta, CO.

It is our hope that by raising our animals in a humane way, in a beautiful environment with the freedom to run and graze on our pastures, they will give us delicious milk which we will then turn into delicious cheeses for you, our customer.

Over time we hope to achieve organic status for our Farm and Dairy. We currently don’t use any pesticides or chemical fertilizers on our fields, and we feed our animals organic grains and hay to supplement their pasture feedings. Certified Organic takes time and we are constantly working towards that goal, but in the meantime, you can feel confident that you are getting a hormone and chemical free cheese.

wendy@avalanchecheese.com

“ASPEN — Foodies — chefs, producers, winemakers, purveyors, journalists — have come from far and wide across the country to participate in the Aspen Food & Wine Classic, which opens Friday.

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Kendra Willcox
Posts: 3

Great news letter and soup 2010
Reply #1 on : Thu November 04, 2010, 15:41:59

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Recipe
White Bean Soup with Kale and Goat Sausages
2 cans Great Northern Beans
1 package Avalanche Farm & Dairy Pork and Goat Sausage
1 bunch kale, stems removed and cut in 2" peices
2 carrots, diced
2 ribs celery, diced
1 yellow onion, diced
4 sprigs thyme
1 Tbsp chopped thyme
2 Tbsp olive oil
4 cups chicken broth
salt and pepper to taste

Add the olive oil to a large soup pot and heat to medium high. Add the carrots, celery, onion, and thyme to the pot. Add a generous pinch of salt and saute over medium heat until vegetables are soft. Once the vegetables are soft add the beans, kale and stock and continue to cook for 30 minutes. (If you like a thinner consistency add more broth or for a thicker soup use a little less.)

Meanwhile cook the sausages in a frying pan until golden brown on the outside. Once cooked, cut the sausage into 1" peices and set aside.

Before serving garnish the soup with the browned sausages and a sprinkling of fresh thyme.