Page 60 - San Angelo

Now housed at the top of a windy rise near Christoval, Conn’s daily schedule revolves around milking, cheese-making and her grandson, Michael (BOTTOM) . “Your life kind of revolves around the goats. They just have to be milked. Leaving them is like going off and leaving your children,” she said after an exhausting evening milking. That devotion and resultant lifestyle was the inspiration for the name of her cheese making outft, El Camino de las Cabras, a Spanish translation of “The goat’s way,” also interpreted as “The goat way of life.”

cheese donated by Conn in a dish entitled: “Balsamic Vinaigrette Tossed Field Greens with Panko Fried “El Camino de las Cabras” Goat Cheese Medallions.” So, if there were any lingering doubts, now it’s offcial: the chevre is a winner.

You can hunt down a sample for yourself at the Farmer’s Market, First Saturdays at the Chicken Farm Arts Center or at one of the many restaurants in town now serving Conn’s cheeses including the River Terrace Restaurant, The Cork and Pig Tavern, Eola School Restaurant and Brewery, Fuentes Café Downtown, and the Silo House.  SAL