Peggy and The Gazette

Peggy is on the left.  She’s my self-proclaimed unofficial behind the scenes marketer.  She came to my second Goat Cheese Making Class.  I have met her only once.  At the class.  But she has proved to be my behind the scenes angel.

And, she is responsible for the outstanding events that unfolded yesterday.

She is responsible for Teresa Farney writing a fantastic article in the Gazette.  Peggy made a phone call to the Gazette about a month ago.  Teresa emailed me, she came out to observe a class and she wrote this:

ON FOOD: Goat cheese class starts at beginning
November 16, 2010 12:39 PM

I’ve taken goat cheese-making classes before, but this one was more hands-on than anything I’d experienced.

When you attend Lindsey Aparicio’s cheese-making class, the first thing students do is milk her three goats.

Aparicio is known as The Goat Cheese Lady. She and her family live on an urban farm on the west side. When she first got her three goats, she had no idea how much milk she would get. Before she knew it, she was awash in more milk than her family could consume.

So she started making goat cheese. One thing led to the next, and she soon started her classes. Because the classes are held in her home, they are limited to four students at a time.

After students arrive and have a cup of coffee, they head out to the goat-milking house. Aparicio gives a goat-milking demonstration and then lets students take turns to hone their skills. The three goats gave about a gallon of milk.

Back in the kitchen, the milk is strained through several layers of cheesecloth. Though the milk looked perfectly clean in the pot, there were skin particles and hair that got caught in the cheesecloth.

“This is why I pasteurize the milk before drinking it or using it for cheese,” she said.
During the next 90 minutes, students get hands-on directions for making chevre, mozzarella and ricotta.

Aparicio has the process streamlined so everyone is successful and takes home their own fresh cheese. She is meticulous with sanitation.

After the kitchen is cleaned up, everyone enjoys a light brunch of baked eggs that Aparicio has collected from her several hens. She offers homemade bread and, of course, goat-milk cheese and yogurt.

While dining, there is a Round Table discussion about the benefits of growing your own food and eating locally.

To see pictures of students making cheese, visit her blog, You’ll also read about the farm and find a class schedule. Goat cheese-making classes cost $75 per person. She also sells her cheese. Recently, she has added bread- and soap-making classes to her roundup. Call 651-9819.

Reach Farney at 636-0271. Hear her “KVOR Table Talk,” radio show noon to 1 p.m. Saturdays on 740 AM.

In the past month and a half, I’ve had 18 people sign up for cheese making classes. 

IN THE PAST TWO DAYS, I’ve had 18 people sign up for cheese making classes!!!

Thank you Peggy, for your generous phone call to the Gazette, and to you Teresa, for such a thoughtful, well written article. 

And, thanks to all of you for continuing to support our urban farm and local food.

–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
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