Yesterday Emma and I went to Beltane Farm in Lebanon, CT to finish filming the second half of our episode “From Farm to Table”. We are tracing food from its source to the plate. Beltane produces a variety of goat’s milk cheeses, and on Sunday’s there are tastings for visitors to the farm. The tastings are held in a cozy little house where they also serve hot cider and showcase local wines and soaps. Emma and I spent some time with the owner, Paul Trubey, who introduced us to his beautiful goats, donkey, pony, dog, and cat. The farm felt like one of the happiest places on earth. All of the animals are so well taken care of, and full of love, which spreads to all visitors who step foot on the farm. I found that the goats loved to have their photos taken and would vie for the attention of the camera. My particular favorite was a white goat that was a total diva. She didn’t want anyone else in the frame! As for the cheese, their feta is my favorite. It is only slightly salty, and has a smoother consistency, beating the crumbly fetas that are commercially available. I have been eating away at it with my dad who also loves it. We had it over a salad with tuna and avocado the other day, and often enjoy it simply with crackers. I also took home some of the pecorino that they make. My mother made porcini mushroom papardelle last night, and the goat-y pecorino was just divine as an accompaniment. I would dare to say that a plain pasta with the pecorino would make for a great dinner.