See our featured caramel on the Daily Grommet, including a short video of our farm and how we make our caramel as well as the option to buy on-line!
The Daily Grommet is “an online marketplace where you can discover and buy inventive, new products and learn their true stories.”
Read about Chef Courtney Contos from the Essex Culinary Team and her great new recipe for caramel:
“Quickly I opened the ice cream and then the caramel, and began dipping and dunking my spoon, topping it with a walnut half and -woolah!- my food high felt like it was fueled by some NASA space ship that transported me the planet of happy food bliss.”
Fat Toad Farm Coffee Caramel named one of the best tastes of the festival!
Calley Hastings and Ruth Miller host a Vermont beer and cheese pairing seminar at the Stowe Foliage Arts Festival.
Beer and Cheese pairing featuring Ginger Cilantro Sesame Chevre from Fat Toad Farm and Magnumus Tommahakus from Rock Art Brewery!
People often ask us how many calories are in our goat milk caramel. My answer is none. Which is a complete and total lie, but I figure if you’re going to eat it you probably don’t want to know the exact number of calories in it. What you might want to know instead is…read more
Fat Toad Farm featured on Chowhound.
Fat Toad Farm was recently featured on Vermont Public Radio’s Vermont Edition with Jane Lindholm. Listen to her interview about goats!
Fat Toad Farm will start making its unique goat’s milk fresh cheese, Maple Chevre, again, starting in March, just in time for sugaring season…read more.
Check out this great new article from Gourmet Magazine about Goat Milk Caramel (cajeta)!