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Delicious Recipes Using Bonnie Blue Farm Cheeses!

Natural Whole Wheat Zucchini Bread 

1 ¾ c. whole wheat flour

1 c. honey

2 t. soda

1 t. cinnamon

½ t. nutmeg                                                                                                    

¼ t. cloves

1 t. salt

1 c. oil

4 eggs

3 c. grated zucchini lightly packed

1 t. vanilla

Bonnie Blue plain Chèvre goat cheese

Combine flour, honey, soda, cinnamon, nutmeg, cloves, and salt.  Blend in oil and eggs.  Stir in zucchini and vanilla.  Pour into 2 greased and lightly floured 8”x 4” loaf pans.


Bake at 350 degrees for 35-40 minutes.

When cool, slice, spread with Bonnie Blue plain Chèvre (room temp) goat cheese and drizzle with mild honey.  We like Sourwood.

Vegetable Lasagna

7 oz lowfat goat cheese
1/3 cup chopped pitted black olives

1 tbsp chopped fresh thyme

1/2 tbsp dried basil

1/2 tbsp dried oregano

2 tsp minced garlic

4 cups prepared pasta sauce

1 lb whole-wheat lasagna

Freshly ground black pepper

2 small zucchini, diced

2 small summer squash, diced

3/4 cup bottled roasted red pepper, diced

1/4 cup grated Parmesan

Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

Goat Cheese Grits with Okra

4 cups water, divided

6-8 fresh okra pods

1 cup uncooked quick-cooking Old Mill grits

½ teaspoon salt

¼ teaspoon white pepper

2 eggs, beaten

¼ cup butter, cut into pieces

4 ounces Bonnie Blue Farms goat cheese, crumbled


Preheat oven to 350 degrees. Lightly grease an 11x7-inch baking dish and set aside. Bring 2 cups of water to a boil in a large saucepan over medium heat. Add okra and cook 10 minutes. Remove with a slotted spoon, reserving cooking liquid. Allow okra to cool, then coarsely chop. 


Add remaining 2 cups of water to reserved liquid. Bring to a boil. Gradually stir in grits, salt and pepper. Return to a boil, cover, reduce heat and simmer 5-7 minutes. Gradually whisk about ¼ cup of grits into eggs. Add to remaining grits and whisk in butter. Stir in okra and cheese.   Spoon into prepared baking dish and bake 55-60 minutes or until set. Yield: 8 servings.

Bonnie Blue Farm Goat Cheese Cake

11 ounces mild fresh goat cheese, softened
3/4  cup granulated sugar
2 tsp orange juice
1 tsp minced orange zest
1 tsp vanilla extract
6 large eggs, separated
3 tbsp all purpose flour
3 cups mixed fresh berries
Confectioners sugar for dusting
2 cups Essencia dessert wine, reduced to 3 or 4 ounces (orange juice may be substituted)
Honey to taste

Preheat oven to 350 F. Butter a 9 inch round cake pan and dust with granulated sugar, pouring off excess. Reduce Essencia dessert wine to 3 or 4 ounces and cool. Add a touch of honey to your own taste. Combine goat cheese with the granulated sugar, orange juice and orange zest and vanilla, and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed .In another bowl, beat the egg whites until firm but not dry. Beat one third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and then bake for about 35 minutes or until a skewer inserted in the center of the cake comes out clean. Cool completely on a wire rack. Invert cake onto a large plate. Pour Essencia syrup evenly over cake and arrange the berries on top and garnish with sifted confectioner’s sugar. 
Yield: 8 servings. Calories per serving: 220  Fat: 7.5 g  


Bonnie Blue Farm

Jim & Gayle Tanner
Waynesboro, TN
931-722-GOAT (4628) 


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