Dinner at Harley Farms

During our last cheese school class, Alpine Cheese and Alsace Wine, Wil Edwards, one of the instructors, talked about having worked at Harley Farms for a number of years, a goat dairy located an hour south of San Francisco. He mentioned they do tours, and given Stephanie’s affection for goats (as well as cheesemaking), I knew we had to go.

I checked out their website, and discovered they were hosting several prix fixe, five-course dinners on the farm, complete with a tour and cheesemaking demonstration. My jaw dropped! I made reservations immediately, for dinner last night, which we learned was their first ever seasonal dinner available to the public.

Harley Farms Cheese Shop sign
The Harley Farms Cheese Shop in Pescadero, California
First glimpse of the baby goats
Our first glimpse of the baby goats
Justin and Stephanie with the baby goats
Our own personal petting zoo
Baby goat's eyes view of the world
Baby goat’s eye view
Baby goats cuddling to stay warm
Baby goats cuddling together to stay warm
Udders in profile
Udders in profile, about to be milked
Udder up close
Goats getting milk
Goats get milked sixteen at a time
Freshly milked goat milk
The result: fresh goat milk, ready to be made into cheese
Goats all down with milking
The goats head back down the stairs after milking
Stephanie and Justin in hair nets
Looking dapper in our hairnets before entering the dairy
Dee Harley about to make ricotta
Dee Harley demonstrates how they make goat’s milk ricotta

After the tour everyone gathered above the barn around a long handmade table and chairs set for 20 people, family-style. For the next several hours we enjoyed lively conversation inevitably centered around food, cheesemaking, community-supported agriculture (CSA), cooking, beekeeping, etc. Meanwhile we were treated to an amazing dinner prepared with ingredients procured from farms within a 30 mile radius of Pescadero.

There was bread and goat butter on the table, which we enjoyed with our first course, steamed artichokes with garlic aioli. The second course was an amazing homemade ravioli stuffed with ricotta and topped with chevre, basil, and brown butter. (I need to cook with brown butter more.) That was followed by a beet and citrus salad with mixed greens. The main course was rack of lamb with potatoes and asparagus. Dessert was the ricotta we’d “made” earlier, with strawberries and honey.

We had arrived that afternoon at 4pm, after leaving San Francisco at 2:30pm—it was pretty much the only activity we’d planned for the day—and when we got back to our car it was past 9:30pm. Thus we began the slow drive home through the fog along the coast, with full, happy bellies.


Baby goats cuddling!!! I will spare you more exclamation marks.

Bring on the exclamation points!!! They were super cute.

I’ll guess – sometimes you bouth will be a farmer ;-)).
How many gallons of goat milk taking home ?? :-))

Geli, sadly they are not licensed to sell their goat milk—only cheese. But we asked!


this is awesome! …Exactly something danny’s wanted to do for a while: farm tour with goats!

Oh man, you guys would love it.

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