Where is cape vessey

Made from the freshest goat milk, it has a creamy texture and a sweet, delicate flavour followed by a pleasant acidity. The Italian sausage adds a nice savoury kick. Heat oil in a large oven-safe pan over medium-high heat.

Place pan in oven and bake until sausages are cooked through, about 7 minutes. Once cooled, slice on an angle into oval pieces 5 to 6 per sausage. Set aside. Bring a pot of salted water to a rolling boil. Add broccoli and blanch for 1 minute or until bright green.

Immediately plunge into ice bath to stop cooking. Drain and set aside. Cook pasta in salted, boiling water until al dente, about 7 minutes, or as per package directions.

Drain and return to pot. Heat goat milk in a pot over medium heat until slightly bubbling at edges. Remove from heat and add zested lemon rind. Stir and let sit for 10 minutes to infuse. Melt butter in an 8 cup 2 L saucepan over medium heat. Rather than the stronger, tangy flavour that first hits you with many goat milk products, these cheeses offer a sweeter and more delicate introduction for your taste buds.

One of Fifth Town's more unique creations is a semi-soft, washed-rind goat's milk cheese called Cape Vessey. Named after the rocky cliffs close to the dairy, Cape Vessey has a rustic, honey-brown rind that becomes more copper-coloured as it ages. The paste reflects the pale cream colour typical of goat's milk goats turn the beta carotene found in grass into vitamin A, so their milk is less yellow.

The aroma is gentle with a bit of tang, while the semi-soft paste has a sweet and delicate flavour, rich mouth feel and is balanced with a hint of goaty acidity. The quality of the goats' milk used by Fifth Town is the secret to its fresh and sweet flavour. Milk is collected from three local farms, all Local Food Plus certified, meaning the farms naturally raise the animals using non-genetically modified feed and adhere to humane animal treatment and safe environmental practices.

The milk is used within 48 hours, limiting the sharper, tangy flavour that increases with age. Currently Cape Vessey is being sold after two to three months aging, keeping it mild for a washed-rind cheese.

The curds are lightly cooked, poured into nine-inch moulds and hand-pressed to release moisture. The wheels are turned after one to two hours and drained overnight before being left in a brine bath for 18 to 24 hours.

Brining is a way of adding salt to cheese to help add flavour, encourage draining of the whey and help preserve the cheese. Then they are put into Fifth Town's underground "caves," where they are washed once a week in a brine solution. The caves are man-made and have been constructed from raw cement to mimic the conditions of a naturally formed environment. Cooper likens them to a "really wet, unfinished basement. Cooled by a geothermal system that heats and cools the whole dairy, the factory is made with 80 per cent recycled or recyclable material, making it the greenest dairy in North America.