These bats are a CPC exclusive you cannot get anywhere else. The long anticipated return of the bats are here with festive black pasta filled with a perfectly October match of CAPRA NERA goat feta and UNTIEDT’S pumpkin. These are shaped like a cute little pasta bat, are super family or party friendly and the pumpkin filling slaps. Feta is most commonly a goat’s milk cheese and you already know that CAPRA NERA’S farmstead feta is on another level. We season and roast the UNTIEDT’S pumpkin until that natural depth of flavor comes out and this season is perfectly encapsulated in pasta. Toss these bats in BROWN BUTTER & SAGE to complete the vibe.

We made another trip to Capra Nera Creamery. Alexander loves goats so it was a treat to see another season on the farm and Rachael got to see the feta operation. Also we saw kittens!

Capra Nera Creamery

We love farmstead cheese and there isn’t better that Capra Nera. From Driflessfood.com by Kristine Jepsen, Today, Capra Nera Creamery produces Contadina cheese and limited edition Italian seasonal varieties like rosemary asiago. The Contadina, a hard cheese Katie says tastes like “cheddar crossed with Parmesan,” is available year-round in a variety of locations across the Driftless (see below for details).

All her cheese – 1,500 pounds of it a year! – comes from Katie’s 25 goats, which produce milk once a day March through December. All the milking happens in a 1970s cow parlor that Katie and her husband, Ryan, retrofitted for goats. Katie processes 30 gallons of milk into cheese every other day on average, a frequency that keeps the milk fresh – and not ‘goaty’ tasting. She is known for wheels of masterful hard cheeses weighing four to eight pounds, aged at 50-55 degrees for 60 days or more.”