Geissechuchi

Recipes with goat cheese, goat milk and goat meat The life of goats, information on goat farming Recipes for people with cow's milk intolerance
A declaration of love to the goat, which feels especially comfortable on the Alps, because it wants to go high up. But also in the lowlands goat keeping is a topic. In this emotionally appealing book, Erica Bänziger tells comprehensively about the goat as a landscape gardener and ideal alpine animal, as a supplier of milk and cheese, but also why a Gitzibraten or the enjoyment of a goat salami is called for now and then.
Who likes goats will find everything in this book: Cheerful stories of goats and alpine dairymen, stylish pictures of goats and their keepers, of the production of goat products such as cheese, yoghurt, cottage cheese, Cicitt, meat, sausages, etc., as well as the presentation of various breeds and a wealth of delicious recipes from spicy to sweet.
From the content: Introduction
The poor man's goat cow
Nutritional and health value of goat products
Goat's milk as an alternative to cow's milk for intolerance
Cheese production and Gitzi as by-product
Breed portraits Starters Goat cream cheese mousse on tomato coulis, wild herb sandwich with goat cream cheese, beetroot carpaccio with goat cheese in a poppy seed coat, goat cream cheese hazelnut balls, goat cheese chestnut mousse etc. Main courses Gitzi Ticinese style, Ossobucco vom Gitzi with chestnuts and prunes, Cicitt from the grill, goat cheese cows with cherry tomatoes, tarte flambée with goat cheese etc. Dessert Limes yoghurt with mango cubes, cream cheese honey cake with berries and lemon verveine, panna cotta with fresh goat cheese, burnt cream with fresh goat cheese etc.