Split Creek Farm…It’s More Than a Goat Farm

Continuing with this week’s cheese-y theme, let’s take a minute to appreciate one of my favorite places in Upstate South Carolina – Split Creek Farm. No, really…just read the description from their website:

The Grade A Dairy is in a barn designed and built by the owners to include the milking and cheese operations and a kid nursery. A retail gift shop featuring goat milk products and folk art is open to the public. We invite you to use the links at the upper right corner of this page to shop for our award winning farmstead goat cheeses, goat milk fudge, goat milk yogurt, gift baskets and folk art. 

Cheese. Fudge. Yogurt. Homemade lavender soap that smells like heaven. Baby goats. Gorgeous, giant Great Pyrenees guarding the herd. What else do you need?

The farm, owned and operated by Evin Evans and Patricia Bell, has won national recognition for their cheese, milk, and fudge. I can vouch that the recognition was well deserved. I’ve tried all of their offerings as well as the locally sourced fresh eggs, honey, grits (or polenta if you’re above the Mason-Dixon line), and other assorted goodies – living less than 15 minutes from the farm will eventually be my downfall. But for those of you a little farther away, you can order Split Creek products online. Below are my recommendations for a happy order:

• Peach Fromage Blanc. If you’re a fan of cream cheese (and I am), you’ll love the peach fromage. The usual tangy goat cheese flavor is mellowed out by the sweetness of the peaches. It’s perfect for breakfast on a bagel, as an appetizer with crackers, or a snack with nothing more than a spoon. Don’t judge me.
• Pesto Chevre Log. Let me preface this by warning you – this is addictive. I’ve used this as a stand-alone appetizer or as a stuffing for chicken, beef and mushrooms.
• Marinated Feta with Olives and Sundried Tomatoes. Just get a fork and be happy. I fully intend to use this in a recipe, but it never lasts long enough. Once you’ve eaten the cheese, olives and tomatoes, save the olive. It’s great on salads or as a marinade.
• Fudge. I will not play favorites here. Every flavor is delicious and very, very rich. Buy twice as much as you think you’ll need. Trust me.

If you’re in the Upstate, take the time to visit Split Creek Farm. In addition to the adorable goats, you can learn a lot about the milk and cheese-making processes. Check the website or call the farm for tour times and pricing. The Hen House is home to unique folk art pieces and other locally grown/made edibles. Make a day of it and stop by the one-of-a-kind stores on the square (recommendation: Mountain Made) or have lunch at Farmer’s Hall. And feel free to send me a gift basket of fudge.