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This chèvre is quite possibly the best fresh goat’s milk cheese we’ve ever tasted. Thanks to a mellow, lemony goat’s milk tang, it is simple, crisp and clean, with far less salt than most others.
Bob Reese of Vermont Creamery always thought he would eventually take the lead of his grandparents’ dairy farm. But by the time he'd finished his college degree, they’d already sold the farm. It wasn't until he needed a stellar fresh chèvre for a local dinner he was organizing that he met Allison Hooper. Allison worked at a local dairy lab in Vermont to help supply the cheese, and the rest was cheesy history. Baaaaa.
Put it on a slice of baguette, put it on a cracker, put it in a salad, put it in an omelet, put it on or in pretty much anything, but make sure you put it in your Mouth.
Pasteurized goat’s milk; no rennet; aged 2 to 3 weeks; comes in a 4 oz log, 1.25 inches thick by 3.5 inches long.*Treat your cheese right! Store it in the fridge tightly wrapped in wax or parchment paper. Take it out and let it warm up to room temperature before serving (about 30 to 60 minutes before). Happy tasting!
(IF NOT, HOW ABOUT SOME BOOZY GOODIES?)