When Nancy Patton talks about goat-raising, she makes frequent mention of tennis courts, chaise lounges by the pool, and booze, lots of booze. Cheesemaker and proprietor of Haute Goat Creamery in Lubbock, Nancy is obviously committed not only to treating her goats well and making great cheese, but reveling in the process.

Her herd of twenty-plus glamour girls spends their leisure time on a converted tennis court. Nancy has assigned them not just names, but favorite clothing designers and cocktails. Her cheeses show similar panache. Amongst her selection are some of the most creative and ambitious Texas cheeses we've encountered. She's not afraid to age her cheeses, and the results are robust. She makes all of her aged cheeses with raw milk, and, not surprisingly, washes many with wine and spirits.

Her aged Cabra al Vino is soaked in red wine, and her fruity Pomme de Chevre washed with Calvados. A favorite we discovered last spring is spicy, hot Tequila Abby which is bathed in Tequila and chipotle. Bonnie Bleu is a triple crème blue with a creamy texture which softens its full-flavored bite.

Both in spirit and palate, Nancy brings a whole new flavor to Texas cheesemaking.

Nancy is taking a year off from cheesemaking and her cheese is currently unavailable.