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The article offers step-by-step instructions for making chèvre or goat cheese.

Several recipes including Colby, Cotswold, and Classic Swiss are presented.

The article focuses on the history of goats in the U.S. It states that the animal was one of the earliest animals to be domesticated by people, and the early hunters drank its milk and learned how to make cheese. It chronicles how goats were brought to the country by Spanish seafarers through ships to provide milk and meat. It also mentions the interest of the Americans in healthful and natural foods such as specialty cheeses and ethnic cuisines, resulting to the strong demand of the animal.

A recipe for Amaltheia Ricotta Goat Cheese Cups is presented.