Page 57 - San Angelo

exans and cheese are long time friends. In West Texas, a new facet of that friendship is taking shape, right here in our backyard. Goat cheese, or chevre, hasn’t always been a frequent guest on the grocery lists or refrigerator shelves of home-style cooks and casual diners in San Angelo. That, however, is changing as Candace Conn’s artisan goat cheeses cross paths with more and more of San Angelo’s cheese eaters.

Conn’s chief product, the velvety soft cheese derived from what has been called the “perfect food,” goat’s milk, has been a pleasant addition to menu items and display cases across town since she got up and running in January of 2010. What all started decades ago when Conn began milking goats and making cheese for her family came San Angelo’s way in 2009 when she and her cohort of dairy goats fed East Texas and the impending hurricane season for refuge in the dry and dusty borderlands of the Chihuahuan Desert.

Candace Conn is bringing a sensational new product to the table pleasing San Angelo’s taste buds with her artisan goat

cheese.

Going

the Way

Goat of the

by Amy Beth Beaver

T

Hometown Living At Its Best 55