With the farmers’ markets back in swing, if you’re lucky, there may be a fresh goat cheesemaker selling their wares near you.  For those who may not have been properly introduced to this flavorful, distinct type of cheese, consider this a personal welcome from Dreamfarm.

Diana Kalscheur Murphy is a goat cheesemaker from the rolling green hills of southwest Wisconsin, basing her business on her farm, aptly named “Dreamfarm.”  “The Dreamfarm name came before the whole cheesemaking business,” explains Murphy.  “My family and I always wanted to live on a farm and when we found this place, we realized we were living our dream.”

Starting with a few goats for fun, Murphy ended up with extra milk and started experimenting with making goats cheese.  “My friends gave me rave reviews and encouraged me to start producing cheese for sale,” adds Murphy.

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Preheat your oven to 400 degrees. You will need 3 firm Bosc pears, peeled, halved, cored (about 1 pound). Arrange the pears cut side up in an over safe bowl, with 2 tbls. of olive oil, 2 cloves of garlic, chopped, and 1/2 cup of chopped shallots. Sprinkle salt and pepper and a tbls. of honey over the goods. Add 1-2 cups of goat cheese over your pears.

Bake for a good 30-35 minutes, tossing the pears occasionally in the juices, until they are crisp-tender and beginning to brown.

Pair this with toasted pita or a warm baguette and drizzle with honey.

recipe via WorstCookEver.com