Simple, fresh, pure chevre. Made from milk collected by local farms in Vermont, it is allowed to naturally coagulate overnight and is shaped into logs. This variation is then hand-rolled in Vermont herbs giving the mild, milky flavor some zip. Creamy, spreadable, versatile.
Milk: Pasteurized Goat Rennet Type: N/A Age: 2-3 weeks
Look: 4 ounce log, creamy white, exterior covered in green herbs
Feel: Creamy, spreadable, a little crumbly
Taste: Mild goaty tang, slight herbal kick
Pairs well with: Rosato, Sauvignon Blanc, fresh fruity reds, sparkling cider
Tastes good with: Salami, crostini. Try in quinoa salads, quiche, souffle, dips, or crumbled on salads, steamed veggies, flatbreads, and pizzas. It would also be good stuffed in chicken breasts.
Recipe: Cherry Gazpacho with Herbed Goat Cheese
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