We love farmstead cheese and there isn’t better than the goats milk cheese that Katie Bonow makes at Capra Nera Creamery. Rachael has used many of the cheeses Katie makes. Contadina has been used in Cappellacci a couple of different ways, Banditio Blu was amazing with shagbark hickory nuts in Casoncelli and fresh feta was a great combination with pumpkin in our most recent Bats.
The care Katie takes with her goats is clear. From walking them across the road in the morning to graze in the early days to the attention she gives her herd in kidding season, Capra Nera is a farmstead cheese made from one expert’s talent and care. From scholarly journal wikipedia, “Farmstead cheese is is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise.”
At Cornelius Pasta Co. we want our pasta to have a sense of place, Capra Nera most defiantly has a sense of place. Katie is a steward of her goats and corner of Altura and we offer a glimpse of that by featuring her cheeses. To be able to support other people passionate in their craft and highlight women in our region is something we are proud to do.
More 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.”
We have so much fun on our trips to Capra Nera Creamery. Alexander loves goats it turns out and Katie’s son Oren was is amazing junior-host. The goat milk latte, coffee topped with milk straight from the goats, is a treat to start a visit and Rachael loves observing cheese makes.
Even Forrest has been to visit Katie and her goats. Having grown up in the region, Katie and her cheese has a real sense of place. That is what we strive for in our pasta and Capra Nera hits the mark.
Rachael used Katie’s BANDITO BLU and shagbark hickory nuts in CASONCELLI.
CONTADINA and squash blossoms in the SOLSTICE CAPPELLACCI.
We used her new fresh FETA and pumpkin in this year’s BATS.
Bolognese
$20.00
Peterson Craft Meats beef and pork and brodo from Graise farm hens. Classically served with Tagliatelle.
Tagliatelle
$19.00
Our hand-cut tagliatelle is made with Graise Farm eggs and Baker’s Field heritage grain wheat. Perfect long noodles.
Campanelle
$12.00
Local beets, fresh-milled Baker’s Field heritage grain red fife & semolina are extruded into beautiful red macaroni.
Pomodoro Sauce
$10.00
Our signature red sauce. Made with organic tomatoes, garlic, basil and olive oil. Pomodoro is great with most pastas!