AUGUST 2023 Cave to Co-op: Sky Ranch from Ice House Farm, Goshen, VT

Our Cave to Co-op for August 2023 is Sky Ranch raw goat milk cheese from Ice House Farm in Goshen, Vermont.

Chad and Morgan Beckwith began their adventure on rented farmland in Addison, Vermont. The 18th-century farmhouse property featured panoramic views, large dairy barns with slate roofs, and the original ice house. Working with the land and goats, the soil slowly started to get into their veins and bones. This is where they developed their passion for farming and producing healthy, nutrient-dense food. They moved to Goshen in the fall of 2016 to expand their grass-fed goat herd and farm.

Ice House Farm’s milk is 100% grass and forage-fed, certified Animal Welfare Approved, and they’re working towards organic certification. The soil, pastures, and quality hay are their best tools for creating healthy, delicious milk. The goats have outdoor access 24/7, 365 days a year. The goats are rotationally grazed during the growing season, where they have access to new forage and browse; the herd is moved to new grazing areas once or twice a day, depending on the size and quality of the pasture.

Sky Ranch is a raw goat milk tomme, influenced by the tommes from Twig Farm where Chad spent some time learning cheesemaking, but shining with the taste and flavors of the fields the goats graze upon. Each wheel is aged five to eight months.

Check out these tasty recipes using Sky Ranch!


Baked Ratatouille with Sky Ranch


4 T olive oil
2 red onions, chopped
2 garlic cloves, finely chopped
2 eggplants, diced
2 red peppers, seeded and diced
1 tsp smoked paprika
2 T Balsmic vinegar
1 tsp soy sauce
16 oz pureed tomatoes
7 oz Sky Ranch, shredded
4 zucchini/summer squash, thinly sliced

For the cheese sauce:
1¾ c milk
3½ T unsalted butter
3½ T all-purpose flour
3 oz Parmesan, finely grated


1.Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the eggplant and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.

2.To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the Parmigiano-Reggiano and season.

3.Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Spread the shredded Sky Ranch and arrange the squash slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.

4.Heat oven to 425 degrees F. Brush or drizzle the remaining oil over the squash slices and season with sea salt. Bake in the oven for 25-30 mins until the squash are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

Harissa, Veggie, Sky Ranch & Couscous Salad


½ c Moulin Mahjoub Couscous
juice 1⁄2 lemon
1 cup leftover roasted vegetables –
eggplant, onions, peppers, carrots, parsnips, or butternut squash work well (save any oil from the roasting tin to mix into your salad)
1 T Moulins Mahjoub Harissa
2 oz Sky Ranch, shredded or shaved
Arugula leaves


1.Put the couscous in a bowl, season, and add the lemon juice. Pour over 1⁄2 cup boiling water from the kettle, cover with a tea towel, and leave for a few mins until the liquid has been completely absorbed.

2.Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and arugula. Pack into tubs and chill until lunchtime, or eat straight away.