Posted by: acooksca | 04/03/2009

Turlock’s wonderful Goat Butter

You want things right at a celebration meal. For a special occasion we choose one of San Francisco’s highest rankedmeyenberg-goat-butter-2a restaurants and settled in for a satisfying experience.

The room was lovely, the service was gracious and the sommelier suggested a fine wine. The first amuse, an introductory nibble offered by the kitchen, was not exactly exciting and had a few problems. The cuisine drifted downhill from there. Fortunately, there was something on the table to save this meal from utter disappointment, the goat butter.

Two butters were set on the table. One was a standard unsalted butter and the other was glistening white and topped with coarse salt. We were instantly enchanted by its slight but unmistakable goatiness and beguiling light texture. Our waitperson told us that the staff had sampled many goat butters to find one that would compliment the cuisine.

This goat butter was from Meyenberg in Turlock, California. For years I had seen the pleasant green and purple logo of Meyenberg on cans of powdered and evaporated goat’s milk in supermarkets. Their fresh goat’s milk was available at markets such as Whole Foods and Wild Oats. But I had never noticed their goat butter.

Originally from Switzerland, the Meyenberg family has been producing goat’s milk products in California since 1934. One of the family members discovered goat’s milk is much easier to digest than cow milk. The company has positioned their milk products as an alternative to cow or soy milk. The web site offers plenty of information for those sensitive to other milks.

Meyenberg goat butter is not as readily available as the milk but I found it at the second store I checked in. A local organic produce market sells an 8 ounce block for $5.20. The block I bought was just as hauntingly delicate in flavor and clean in texture as what we had in the restaurant.

Goat butter has a lower melting point than cow butter so it spreads more easily when cold. We sampled the goat butter on multi grain crackers with onion jam, with scrambled eggs on bagels, tossed with Penne and chicken stock.

We have started to use Meyenberg with a sprinkle of coarse Hawaiian salt as our table spread when we have dinner guests. It is fun to see the delight in their eyes when they first taste it. Maybe it can save a disappointing meal when my cooking isn’t quite up to par.

For information or to buy on line see

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.


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