After roaring down a dirt path and feeling like Bo and Luke Duke kicking up dust in the General Lee, my hubby and I hopped out of the car to be greeted by a humongous pig. But the parking signs made it clear that we were officially in goat country. 
Where surfboard meets cheese board, Surfing Goat Dairy blended laid back business and dairy farming as seamlessly as it blended superior cheese with...well, just about everything. 
A tour was available to see the goats up close and personal, but we were ready for the spoils – cheese please! Tastings were served at the homespun kitchen, a simple structure consisting of a single room separated by a glass window for serving customers. 
Picnic tables and benches sat beneath a wooden canopy, as did numerous dogs that were just as friendly as the staff. A woman in a straw cowboy hat multitasked in the one room serving up several tastings, while nonchalantly chatting about a new recipe she had tried - melting ping pong balls in the oven and slathering them on bread…her husband loved it. Wait a minute? What?
It’s not as crazy as it sounds. Ping pong balls looked like their namesake, but instead of puffed plastic, soft circles of goaty goodness floated in a jar of herb, olive oil. Even Bubs, who isn’t a goat cheese lover, was popping these like candy and bought a jar for himself.
What could I say to a tasting tray of about 15 different varieties of chevre? Nothing…my mouth was too full. From fresh herbs to hot peppers to mango to Alaskan delight (mixed with crab.) Sweet, savory - you name it, they made it.
We also bought a couple rounds of chevre encased in wax (so they kept longer.) I went out on a limb and got the barbeque, which blended smoky with creamy – unexpectedly delicious and a perfect gift for my cheese lovers back on the mainland.
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