Goat’s Milk Stone Queso

Goat's milk stone queso
Recreate this delicious recipe from our HEARTH Dinner series, made by Chef in Residence, Tim Byres.

We used a stone bowl to heat the cheese sauce in the fire and served it with fresh tortillas and crudité vegetables to dip. It is just as good without the stone in a cast iron pan or oven safe dish. Goat’s milk has a tart edge to it, but can be substituted with organic cow’s milk if unavailable.

Serves 6-8

1 quartgoat’s milk
1 cupall-purpose flour
1 cupbutter
5grates of fresh nutmeg or ⅛ teaspoon pre-ground
6 ozgrated hard cheese (aged gruyere, manchego, or jack)
salt to taste

In a heavy bottom saucepan, melt the butter and stir in the flour with a wood spoon until completely incorporated. Continue to cook over medium heat until it slightly toasts the flour, blonde in color.

Whisk in the milk and bring to a boil, whisking constantly until thick and free of lumps without burning the bottom of the pan. Remove the pan from heat and pass through a fine mesh strainer into a stainless bowl removing all lumps.

Stir in the grated cheese until fully incorporated, then the cheese sauce is ready to be served warm.