Wall Street Journal has a light piece about the role women have played in the development of American goat cheese. The descendants of Rcki Carroll's early marketing have created businesses which are doing fine, 40 years later.
Between the late ’70s and mid-80s, these women learned, experimented and connected. In California Laura Chenel launched her celebrated, eponymous goat cheese, Mary Keehn made her own at Cypress Grove and Jennifer Byce was making hers as well at her family’s Redwood Hill Farm. Sally Jackson cut curd in Washington state; Judith Schad did too, in Indiana, at Capriole. Letty Kilmoyer of Massachusetts’ Westfield Farm got into goat cheese (alongside her husband, Bob), and so did Paula Lambert of Mozzarella Company in Texas, and Allison Hooper of Vermont Creamery. Almost four decades later, nearly all the operations founded by these pioneers still produce cheese. Early on you’d find them only in local restaurants or markets. Now they’re distributed nationally, to cheese shops, specialty stores and supermarkets
The celebratory grilled cheese sandwich involves cold shredded Vermont Creamery chevre, Cypress Grove Midnight Moon, and Capriole St Francis. Combine the cheeses with cilantro, parsley, and dill. Roll into a log and refrigerate.
Butter one side of each of two pieces of sourdough bread. Place a one inch thick slice of cheese mixture between the slices. Place in hot cast iron pan, Repeat with the other side.