by Liam Mayclem, the KCBS <a href="">Foodie Chap</a>
Foodie Chap: Harley Farms & Goat Dairy, Pescadero

Harley Farms Goat Cheese (credit:

KCBS radio “Foodie Chap” and CBS 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

Dee Harley is the heart and soul of Harley Farms and Goat Dairy. It is Dee’s inspiring vision and spunky spirit that has propelled this little Pescadero Farm, maker of goat cheese to the world stage.

The Harley Farms chevre, fromage blanc, ricotta and feta cheeses are consistent winners at the American Cheese Society awards, and hold two international World Cheese Show medals.

The farm is a restored 1910 dairy, with 200 alpine goats on nine luscious acres of pasture in Pescadero, California. The farm grew from six pet goats to today’s herd, with their delicious, critically-acclaimed cheese. In 2011 we bought neighboring fields and a historic barn, which will be restored gradually.

Foodie Chap: Harley Farms & Goat Dairy, Pescadero

Dee Harley (credit:

“Be real and tell the truth.”
– Dee Harley

Harley Farms is open year-round for farm and dairy tours, cheese making classes, and events in our fabulous restored hayloft. Visitors see a working farm, and watch the milk move from goat to dairy, from curd to cheese.

The farm welcomes private tours, corporate events and school visits. A trip to the farm is a must for families and is especially fun for the kids. Dee is often on hand to share stories and inform visitors. The farm also hosts weekend tours and home cooked farm dinners.

Prepare to do a little damage in the Farm Shop. It is open daily from 11 to 5 and features award-winning ricotta, feta, chevre and fromage blanc cheeses, a luxurious range of goat milk lotions and soaps, and many other delightful treasures. An honor jar is on hand for those who feast a little too much on the “complimentary” offerings.

A visit to the farm is always a treat and hanging with Dee is never without laughter. We taped our Foodie Chap chat in a field on the farm surrounded by goats, nudging and nibbling as we talked. An adorable kid “Chloe” remained in Dee’s arms as we talked and as you will hear she was keen to be part of the conversation.


5 Tasty Questions with Dee Harley

1. What are your words to live by?
Be real and tell the truth.

2. I go to your fridge at home, at midnight, what will I find?
Definitely leftovers from the night before, some full fat cow cheddar cheese, salsa, some goat milk in case I want some cereal and probably a lot of wine.

3. In a second life, you come back as something other than a goat farmer, what will you be?
A goat farmer. How could you not come back as a goat farmer?

4. In the soundtrack to your culinary journey, pick one artist or one song, what will it be?
“I Want to Break Free” by Queen.

5. At your last supper, you can have a couple of guests, who would they be and what would you eat?
Not goat. I wouldn’t eat goat. Mark Knopfler with his guitar would be the musician. I would want to have a conversation with Princess Diana that’s for sure and I think Billy Connolly will have to entertain me. That would be fun.

Foodie Chap: Harley Farms & Goat Dairy, Pescadero

Harley Farms Cheesecake (credit:

Harley Farms Goat Cheesecake

(Pictured above)

5 ounces roasted macadamia nuts ground (about 1 1/4 cups)
3 ounces almond or pistachio paste, frozen
1/2 Panko Bread Crumbs
1/4 cup sugar
2 Tablespoons all-purpose flour
1/4 teaspoon salt
3 Tablespoons butter, melted

20 oz Harley Farms Fromage Blanc
16 oz plain Goat Yogurt
1/2 cup agave nectar plus 2 tablespoons
Juice and zest of 2 lemons

For Crust:
Combine all dry ingredients, except almond paste
Grate almond paste into dry ingredients & mix well
Combine mixture with melted butter.
Press into bottom of very lightly oiled 9″ springform pan.
Place into preheated 325* oven until edges begin to brown ( 8 to 10 minutes)
Add filling to pan and return to oven until sides of cheesecake begin to bubble and crack, about 60 minutes.
Note: the middle should still jiggle.
Remove from oven and let cool.
Refrigerate in pan until ready to serve


(Copyright 2012 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)


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