When I lived in Ireland, I worked one summer on an organic farm.  The owner raised goats and milked them to make cheeses, both soft and hard. 

That is where I fell in love with goat’s cheese.
I understand that goat’s products are easier for humans to digest.  My grandmother told me she had to give my dad goat’s milk when he was a baby because he could not tolerate cow’s milk. Whether goat’s milk is better and easier digested, I do not know for sure. But is surely makes some delicious cheese.
  Now days we can find it in almost any grocery store.  The following recipe is from a woman who has a farm and makes goat’s cheese commercially right here in north Alabama.  I hope you will try it and like it as much as I do. This recipe makes a delicious accompaniment to steaks or roasts.

6 medium Yukon Gold potatoes
3 Tbsp. fresh parsley, chopped
3 Tbsp. green onions, sliced
8 ounces of goat’s cheese, crumbled
2 Tbsp. olive oil
salt and pepper
1/4 cup all purpose flour or panko crumbs

Preheat oven to 375 degrees.  Add whole, unpeeled potatoes to a medium pot. Fill pot with cold water just to cover potatoes.  Season cooking water with salt and bring to a boil.
Boil on medium high heat until potatoes are tender but not overdone, about 10-15 minutes. Drain,  peel and mash with a potato masher.
When potatoes have cooled enough to handle, fold in fresh herbs, goats cheese and salt and pepper to taste.
Mix until just combined. Form mix into eight cakes, dip in flour or Panko crumbs  and set aside.
Add oil to a large nonstick pan and bring to medium heat.  Add potato cakes and fry until first side is golden brown. Flip and fry for another minute or so.  Place in oven to finish warming through for about 10 minutes. Serve hot.  

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