The Saluhall in Stockholm is a great place to find Swedish and other Scandinavian cheeses.

Scandinavia, that region of Northern European countries that form the northern coastline of the Baltic Sea, is not as well known for it’s cheeses as their counterparts in the south of the continent, notably, France, Spain and Italy.While many Scandinavians enjoy the cheese that comes from the south, they do love the cheeses made in their own backyard equally well if not better.  They  have amazing cheeses: Havarti, Danish Blues and Jarlsberg are known far and wide through out this country and the world. However, that is just the tip of the iceberg.

One cheese we’ve had call for in the shop has been Esrom. This is a Danish semi-soft washed rind cow’s milk cheese made of partially skimmed milk. The color is light yellow and has a sweet yet tangy paste with a pleasantly pungent aroma. It is great as a table cheese or in a sandwich. Some say it is similar to Port Salut, though those that love Esrom heartily disagree.

A personal favorite is Vasterbotten. It is a hard aged cow’s milk cheese from northeastern Sweden. The flavor and texture are  like if Parmesan and Swiss had a love child. Salty and slightly nutty though with a Swissy undercurrent. It is one of the most popular cheeses in Sweden and is a wonderful addition to soups, salads and grain based dishes. It is a must have at the kräftskiva, the late summer crayfish party that is known to get a wee bit raucous.

Vasterbotten and other Swedish cheeses for sale in the Saluhall, Stockholm.

Of course, no writing on Scandinavian cheese would be complete without a mention of Gjetost, the caramelized goat’s milk cheese of Norwegian origin. This sweet and firm cheese is served for breakfast, lunch, dinner or dessert with brown bread or Norwegian flat breads. To properly enjoy it get a cheese plane and watch it curl. Always a curiosity and always delicious it’s a unique property in the world of cheese both in color and flavor. If you can find it, take a chance on it.

Though not the prolific cheese makers that their southern cousins are, Scandinavian cheeses are worth looking into, if for no other reason than to expand your cheese knowledge and enjoyment. Try them with smoked fish, pickled vegetables, lingonberry jam, hearty breads or mustards.

The tasting room at Cato Corner Farm

My name is Thomas. If you’ve come in to the shop you’ve probably seen me selling cheese on any given day. I’m from Colchester, a relatively small, suburban town in eastern Connecticut. When I was growing up a good 30% of the land was small family farms. Not all of them were working farms per se, but they dotted the landscape with barns and silos, cows and chickens. I literally grew up next to a cow pasture and on my first day of school a bull greeted me at the head of my driveway. We had to call the neighbor to retrieve his wayward bovine. Now, a lot of those family farms have been sold to developers and turned into clusters of McMansions. But one of the farms that has been keeping on is Cato Corner Farm.

Cato Corner Farm is a mother/son operation run by Mark Gilman and Elizabeth MacAlister. The farm has been in the family for over 30 years. Elizabeth took cheese making courses at California Polytechnic University and studied with a Belgian master cheese maker. She began producing cheese in the late 1990’s to keep the farm going. Mark joined her a few years later. Mark is the head cheese maker while Elizabeth runs day to day operations on the farm.

We carry a number of their cheeses here in the shop at any given time. Among them are Bridgid’s Abbey, a creamy, slightly tangy Trappist style cheese aged 2 – 3 months; Hooligan, a washed rind cheese with beefy, savory notes and a chalky/creamy texture; Rappelree, another washed rind beauty, washed in an apple liqueur and a pleasantly powerful aroma with a creamy mouthfeel; Drunk Monk is Hooligan washed in beer from the Willimantic Brewing Company. When it’s ripe there is a slight bourbon and bacon flavor in the paste.  We’ve also had their Black Ledge Blue, Bloomsday, Dutch Farmstead, Vivace Bambino and Womanchego.

If you ever get the chance, drive out to Colchester. It’s only an hour and a half drive from Providence. You can visit their farm stand on Saturday or Sunday. There is also a winery right down the street if you’d like to have some local wine with your cheese.

The Effie's collection at Farmstead

If you’ve visited Farmstead on any given Saturday when we have a whole mess of samples out, odds are you’ve put your cheese or jam on some of Effie’s Oatcakes or Corncakes. Little rectangles of shortbready goodness. They pair well with the different cheeses, meats and condiments we have available in our store. They’ve done an excellent job bringing these outstanding products to us these past few years, they’re now offering crackers as well. Farmstead is quite honored to be among the first to carry them.

Before Effie’s Homemade was a company, founders Joan MacIssac and Irene Costello were life-long friends. Their first venture was as a duo that taught cooking classes throughout the Boston area. But a few years ago, they found inspiration from Joan’s mother, Effie MacLellan, who made wonderful oatcakes which were rooted in Canadian farmhouse tradition. It was this simple and honest recipe using wholesome, quality ingredients that was the basis for their own oat, corn and nut cakes. While they’ve fine tuned and perfected those products, they wanted to do a more savory product . Crackers were a natural next step.

All three of the new varieties of crackers-Sea Salt & Lavender, Roasted Garlic and Coriander, and Sunflower and Sesame Seed- are made with semolina flour, which is the same durum wheat found in pastas. They give the crackers a crisp texture and nutty flavor profile. The Sea Salt & Lavender crackers have a nice herbal and floral hint with a light sprinkling of salt. They pair well with Brie or fresh goat’s milk cheeses. The Roasted Garlic & Coriander crackers on the other hand, offer a sweet roasted garlic flavor with just a slight coriander finish. Pair Mediterranian spreads like tapenade or with cured hams and salamis. Finally, the Sunflower & Sesame Seed crackers are nutty and addictive little suckers that would love a sharp cheddar or a robust alpine cheese. If you’ve enjoyed Effie’s Oatcakes or Corncakes, then odds are you’ll be equally enamored with their new cracker offerings.

The writing on the wall says it all.

Wisconsin, as mentioned in an earlier blog post, is America’s Dairy Land. No doubt about it. They make a lot of cheese there and there is no lack of talent. Among those talents are Sid Cook, head cheese maker at Carr Valley Cheese Company. As a dairy that has survived over 100 years of operation and with Sid, as a 4th generation cheese maker who has won numerous awards, they have a pretty good grasp of what they’re doing.

Carr Valley is very well known for it’s cheese curds and their finished product, cheddar. They age their Cheddars anywhere from 6 months to 10 years. If you’ve been to the shop lately, you’ll have seen the orange cheese wrapped in black wax. To attain the color it has annatto added to it which, over time adds a slightly spicy quality to it. In addition to the spice there is a nice lingering sharp flavor that will make any cheddar lover swoon with delight. Add this to your mac and cheese to give it a little kick and color or just have it as is on a cheese plate with some pâté.

Though cheddar is their bread and butter, they make dozens of different styles of cheeses that utilize cow, goat and sheep milk. Cave-Aged Marisa is a fine example of how they use sheep’s milk. Aged for a little over 6 months in the open air to develop its rind and allowing the flavors to coalesce into a slightly sweet, slightly musty flavor. It goes well with Shiraz and other wines of that type, like a Cotes du Rhone. It’s been a monger favorite for years and it took second place at ACS this past August in Montreal.

One of our new favorites and another award winning cheese, discovered on a recent trip to Chicago, is the Casa Bolo Mellage. It is a a somewhat experimental cheese, rumored never to be the same twice. Casa Bolo is made with cow, goat and sheep milk and aged for about two years to develop it’s robust flavors. We liken it to a gouda meets asiago flavor profile. It’s strong enough to stand up to red wines with high tannins, but nuanced and balanced to pair with many dishes, sweet or savory.

These are just a few of the cheeses available from Carr Valley. They are creating new and interesting cheeses and flavor combinations all the time while sticking close to their roots. It’s great, as lovers of cheese and farmers, to see a dedicated dairy not only survive in these times but prosper as well.

This inspires us to cook at home.

Now that it’s finally started to snow and be a proper winter, you’re more likely to cook and stay in. As indicated in an earlier post we include a recipe in almost every single e-mail that we send out to inform folks about special events and products at Farmstead and La Laiterie. We try to utilize ingredients and items that are fresh and at their peak when we share these recipes. If you would like to receive these emails please sign up here and we’ll be happy to have you aboard. We hope that these recipes inspire you to get more properly acquainted with your stove. Enjoy!

SEPTEMBER

Homemade Apple Butter

2 lbs. McIntosh apples, peeled and cored
2 lbs. Granny Smith apples, peeled and cored
1 c. apple cider
2 c. granulated sugar
2 tbsp. lemon juice

PREPARATION:

Cut apples into 1″ pieces. Combine the apples and cider in a large sauce pan. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until the mixture is reduced by half.

Stir in sugar and lemon juice. Return to a boil. Reduce heat and gently boil for 25 minutes or until very thick. There will be some chunks remaining.

Remove from heat and ladle into sterilized jars for processing.

You may add ground cinnamon, clove and allspice for a spicier flavor.

Makes 7 cups.

“Wild” Mushroom Risotto

The Holy Trinity of Quebecois ingredients.

Enter Société-Orignal, a firm from Montreal that promotes top-tier New World products. They argue, quite passionately, that because many of us in North America are of European descent, our traditions and tastes are linked back to the “old country” and therefore, aren’t truly our own. So why not take inspiration from those high-quality, far-away foods that we love, and create our own versions of them here, utilizing the best North American produce available, and adding our own North American twist.

For example, Société-Orignal’s Vinaigre de Balconville is an apple vincotto that rivals the finest balsamic vinegars to make their way to American shores. The Balconville is an aged apple vinegar made solely from late harvest Empire apples that are prized for their delicate balance of sweetness and acidity. The apples are allowed to age and ferment in a barn on the estate where they are grown; once a must has developed, it is then slowly cooked until the desired texture and flavor has been reached. Due to the limited quantity of the apples and the unique process by which the vinegar is made, only 600 bottles of this syrupy, sweetly acidic liquid are produced annually. The Balconville pairs beautifully with blue cheeses, salty, herbaceous meats and is a nice accent to ice cream.

In New England we make world class, amazing maple syrups. No ifs, ands or buts about it. However,  Société-Orignal’s Remonte-Pente 70 brix syrup is phenomenal and among the purest maple syrups we’ve ever tasted. Usually, maple syrup production is a single process operation, lasting about  15 minutes. The Remonte-Pente is different: it is slowly cooked over the course of eight hours via three distinct processes. The sap is gathered in the traditional spout-and-bucket method from a thatch of trees that are on average 150 years old, then boiled to 62 brix, utilizing the dead wood from the forest that the trees are located in. Another unique feature to this maple syrup is that sap from the end of the season is used, lending a more developed and well rounded flavor. The Remonte-Pente is wonderful on triple creme cheeses, smokey meats and in savory cooking applications.

Pimente d’espelette is one of the truly great European spices ever produced. But few people know that its roots are right here in America. Société-Orignal’s The Piment d’Argile takes its inspiration from both Old and New World traditions by utilizing a cold, boreal hybrid of Gorria peppers, which are the peppers found in classic pimente d’espelette. The thought behind the d’Argile was to demonstrate that the cold growing climate of Canada would allow for a higher concentration of sugars in a traditionally strong pepper. The peppers are grown in 100% clay soil on a biodynamic growing calendar and harvested by both color and aroma. They are then dried in a top-of-the-line dehydrator and cut into different flake sizes to give a wider dimension to the spicy, smokey and sweet flavors. Use it as you would pimente d’espelette and other hot spices. Try it on a white fish crudo, as an accent to soups and anywhere you need a little kick in your food.

We are proud to be using these exquisite North American ingredients in our dishes at the restaurant and to offer them to you in the shop. We think it’s pretty wonderful that such amazing, high-quality products are being developed closer to home and that they are now available for you to use in your home, too.

Montgomery on the left. Cabot on the right. Both delicious.

Cheddar! As Monty Python reminds us it is the “single most popular cheese in the world!” Regrettably, the term cheddar gets bandied about like a worn out soccer ball. For ages there were no hard and fast rules about what made a cheese cheddar or not. Everything from spray cheese to Kraft processed cheese could be called a cheddar. Though we carry a few different types of cheddar here, all of which are good in their own way, the type of cheddar that we love so much here at Farmstead is made in the English farmhouse tradition. This type of Cheddar is typically wrapped in cloth and aged for a year or more in a humid, yet airy, cave or cave-like environment. Currently we have two great examples of this style of cheese. One is a true English cloth-bound cheddar called Montgomery’s. The other is a domestic upstart called Cabot Clothbound. We had two of our mongers, Thomas and Darren try them and convey why these cheeses are so wonderful and satisfying.

Darren, on Montgomery’s: “Montgomery’s Cheddar, or, as I like to call it, the grand-daddy of cheddar, is widely considered to be the world’s greatest cheddar. In the 300 years or so since this cheese’s inception, the recipe hasn’t changed much. It is still made by the same farm in a little village outside of Somerset in England.

Firm yet buttery and intensely nutty, some of the best wheels include veining, an imperfection some Brits will pay extra for. In a world of pre-packaged, processed “cheddar”, the Montgomery’s is a staple so far above the rest, it deserves to be called by it’s first name.”

Thomas, on Cabot Clothbound: “Cabot, for years has been associated with block style cheddar. For a long time, before cheese shops were a fixture of the urban food environment, Cabot was the go-to block cheddar when you wanted to impress the neighbors. Now in this new foodie era, artisan skill and real ingredients are what makes a product valuable. So Cabot wanted in on this niche of the cheese market so they devoted one family farm, a fair amount of research and helped build a state of the art aging facility to make a traditional English farmhouse style cheddar. And it has been time and resources well spent.

Cabot Clothbound is, in my opinion, the best cheddar being produced in America right now. It has caramel and nutty notes with balanced levels of saltiness and sharpness. It has a lovely, fudgy mouth feel that melts in your mouth. It is perfect for the American palate. Every time that I think that I’m over Cabot Clothbound, I take a scrape off of a freshly cracked wheel and immediately fall in love with it again. If there is one sign that American cheese making is taking a turn for the better it is certainly this cheese.”

Hello, Wisconson!

I am a New Englander through and through. I’ve lived within this 6 state region for virtually all my life. I grew up in rural eastern Connecticut, literally, next to a cow pasture and down the street from a premier artisan cheese producer, Cato Corner Farm. I’ve lived in Vermont, where dairy is a vital part of the state economy, so much so that the expiration of the Northeast Dairy Compact had devastating effects on family farms. I thought I had a pretty good bead on what it was like to live in an area that had a vibrant agricultural tradition. This agricultural tradition is nothing compared to the acre upon acre of corn, wheat and dairy farms that I witnessed on a recent visit to Wisconsin and the Midwest. Sure I’ve driven through California and seen the fields of, well, everything. But that’s California. Where they have a 12 month growing season.

I will be frank; I haven’t been to the Midwest much. Other than a few trips to Chicago. The Midwest, for me, is pictured entirely in my imagination and Hollywood/national advertising. I think of it as flat, sepia toned, and, with the exception of a few major cities, sparsely populated. But Wisconsin was surprisingly hilly, lush and verdant. It was quite similar to the towns I grew up in.

Wisconsin proudly advertises the fact that it is America’s Dairy Land. This is not an understatement. What arable land isn’t used for massive corn and wheat production is almost certainly being used for dairy farming. It is home to some of America’s top artisan cheese producers: Carr Valley, Seymour Dairy, Hooks and, of course, Uplands Cheese in Dodgeville.

Flipping Wheels of Rush Creek Reserve.

Dodgeville is in the southwest corner of Wisconsin, about an hour west of Madison and down the road from Frank Lloyd Wright’s Taliesin Architectural compound. The majority of the economy is based around agriculture and supplying it. It’s the largest city in the county, with a few shopping centers and a hospital. Which is a good thing, as the day I went to visit Uplands Cheese, head cheese maker Andy Hatch’s wife went into labor. Though Andy was supposed to show me around he left me in the very capable hands of Joe Millnovich. Joe was part of the original cheese making team when the Gingriches and the Patenaudes merged their farms together to form Uplands Cheese in the early 2000’s. The 150 odd head of cattle are on a rotational grazing program that utilizes all 300 acres throughout the season. The terroir produces a milk that is reminiscent of Alpine cheeses. Ultimately this lead to their development of Pleasant Ridge Reserve, which was modeled after Beaufort. Joe told me that in the beginning they had made 300 wheels that first year and were wondering what they were going to do with it all. Now they produce nearly 10,000 wheels and now it’s not nearly enough. They could make more but choose to only make Pleasant Ridge Reserve when the cows are grazing on grass. The aging rooms are chock full of cheese at this time of year. Joe said that they like to age their batches for about 5 months before shipping them out cheese shops. They’ll save 10% of each batch for their Extra Aged Pleasant Ridge Reserve. This helps the farm get through the lean months after they’ve sold through the final batches of the previous season and the new batches from the current season are matured. After 10 years of making, perfecting and winning numerous awards for Pleasant Ridge Reserve, Uplands Cheese decided to make a Vacherin Mont d’Or style cheese called Rush Creek Reserve. It is made only in autumn from raw cows milk and is wrapped in spruce bark and the texture is creamy and spreadable. The first batches were just reaching the 60 day mark making them legal for public sale. Though it was only available in limited release last year, they are now set for a wide distribution to cheese shops across the country. We thanked Joe and the staff of Uplands for their time and headed back to Madison.

In Madison there are makers of two great accompaniments to cheese: Quince and Apple who make small batch preserves and Potters Crackers who make artisan crackers. As luck would have it, both are located in the same building, The Madison Enterprise Center, and right down the hall from one another.

Matt stirs a pot of Cherry and White Tea preserves at Quince and Apple.

We visited with Matt and Clare of Quince and Apple first. We were warmly greeted by Clare who led us back to the kitchen where Matt was finishing up a batch of their newest preserve, Cherry and white tea. Though was still in development phase, they were hoping to have it ready for the holidays. Matt and Clare took a few minutes to tell us how important it is to use local produce for their preserves. Even though the growing season in Wisconsin is short, they grab up all they can to make their delicious preserves. They also talked about how much encouragement and assistance they received from the state Department of Agriculture, Trade and Consumer Protection when they first started out. To have all these groups bundled together is unusual, but it does. Ideally, an organization of that nature is in the best interests of  the producer, the consumer and, ultimately, the state. The goods are made, quite literally, by hand. They peel, cut, cook and, until recently, ladled the preserves into jars, by hand. They’d prefer to develop each product and ensure it’s up to their standards rather than expand too quickly. The products that they do have are outstanding; Figs and Black Tea, not cloyingly sweet and with a wonderful earthiness that comes from the black tea; Pear with Honey and Ginger, is sweet and spreadable with a nice gingery bite; and my favorite, Orange Marmalade with Lemons, is made in the traditional way with a wonderful bitter component to counter to sweetness. We would’ve stayed forever, but they were half way through a double batch day. We said our good byes and thank yous and walked down the hall to talk crackers.

Potter’s Crackers is run by Nancy Potter who, after a long run owning a bakery, noticed that there wasn’t a great cracker to go with all the great cheese that was coming out of Wisconsin. She, along with her son, took it upon themselves to fill that void. Potter’s started out at the Madison Enterprise Center in 2006. Though businesses that begin there are allowed to remain for only 3 to 5 years, the vast improvements made to the space have allowed Pottter’s to become an anchor business allowing them to stay indefinitely. The crackers are made almost entirely from grains, vegetables and fruits from Wisconsin. They produce nine flavors year round along with 3 seasonal varieties that utilize the best that Wisconsin has to offer at that given moment. Crackers aren’t forever though. Nancy puts a 6 week shelf life on her crackers but usually they’re gone before they reach that age. The crackers, either savory or sweet, are crunchy, toothsome and just waiting to be paired with cheese. Nancy’s son is working on producing crackers in California to take advantage of it’s wide agricultural offerings and create some new flavors.

These are just a few of the producers that are putting Wisconsin on the food map. All the components, from across the state, are coming together. Those that have the know how are making the best products utilizing what is available to it’s fullest potential. For a long time I thought that this ethos was practiced only in Vermont. It’s a nice and welcome change to see this working somewhere else, perhaps in a place you wouldn’t expect it.

Little Ragghi's are big on taste!

Even before bread, crackers seem to be the first item to come to mind when thinking of things to  go with cheese. They can add a satisfying crunch and a nice textural flair to your cheese selection. Whether you’re looking for something fairly neutral or something with a robust flavor, we’ve got you covered. There are many crackers out there with different styles, different flavors and different textures. But Italian style crackers, with a bit of rusticity to them and a hearty crunch are among our favorites.

La Panzanella began as an Italian bread bakery in Seattle’s Capital Hill neighborhood. However, in 1997 the matriarch of the family began making the Croccantini crackers. This shifted production from bread to artisan cracker production. Croccantini or “crunchy little bite” in Italian, are made by hand at their facility in Tukwila, just outside of Seattle. Naturally, they are crunchy and quite flavorful, with a hint of sea salt, olive oil and, in certain varieties, a slightly herbaceous note. Currently we carry the Original, Whole Wheat and Black Pepper varieties.

Though not authentically Italian, Little Ragghi’s Crackers from Ocean City, MD definitely are inspired by the style and ingredients of Italy. They are named after a 5 foot tall Native American woman named Raggatha Calentine. She was an invaluable resource to the owner, Guy Bashore and he decided to honor her by naming these delectable crackers after her. Though initially taken aback by this, she eventually accepted it after consulting tribal elders. The crisp flat bread topped with Parmesan, olive oil and hints of salt and black pepper are addictive beyond belief, hitting all of your comfort zones. They are a perfect pairing with the charcuterie of your choosing.

Last, but certainly not least are Gallettine. Certainly our go to cracker here at the shop. We include them with our cheese and meat platters. Oven baked by the Fabbri family of Florence. They’re crisp yet resilient; Hearty yet light; Refined in it’s simplicity with just a hint of Tuscan extra virgin olive oil. Gallettines are suitable for any munchable you may have in mind: cheese, meat, pate, fruit or jam.

We invite you to try any, or all, of these crunchy delights the next time you need an accompaniment for any of our artisan offerings.

These are goats getting toted.

September is when everything interesting starts to arrive in the shop. All the cheeses that have been set aside for aging to get us through the winter months start rearing their heads. Notably, sheep season begins. The first of the larger, aged sheep milk cheeses are finally ready for consumption. Also, this is the time when we start bulking up for the holidays at Farmstead. To that bulk we’ve added quite a few cheeses from our goat’s milk producing friends, notably Twig Farm in Vermont and Capriole in Indiana.

Michael Lee of Twig Farm does a great job of making goat’s milk cheese for people who might not like goat’s milk cheeses. He does an excellent job of manipulating the milk, cultures and aging process to make his wonderful cheeses. His latest aged cheese venture, Twig Farm Spring Wheel seemingly goes against that grain. Though milder and less acidic than most goat cheeses out there, it has a very verdant and slightly acidic flavor to it. The supple paste rolls around in your mouth until it is gone and the lingering tang is all that remains. It’s an amazing cheese, but it’s availability is limited. This means, get it while you can if you see it.

Going clockwise from the right: Julianna, Wabash Cannonball, Twig Farm Spring Wheel, Cave-Aged Cardona and Crocodile Tears

Also new in the shop is the return of an old friend, Judy Schad of Capriole in Kentuckyana, a part of Indiana that straddles the border near Louisville, Kentucky. She and her husband bought the farm in 1977 hoping for a more sustainable lifestyle to raise their children in. They tended to the land and bought their first goat. From there it was a natural genesis to make cheese. She along with Allison Hooper of Vermont Butter & Cheese Co. and Mary Keehn of Cypress Grove formed a band of women bringing goat cheese to the masses in the 1980s. Though her styles, recipes and processes may have changed over the years the cheese she makes is lauded and awarded almost annually. Currently we are fortunate to have 3 of her cheeses in the shop. Both her Crocodile Tears and Wabash Cannonball are bloomy rinded cheeses that come to maturity in about 2 weeks. The Crocodile Tears are 4 ounce cones dusted with paprika while the Wabash Cannonball is round and reminiscent of a golf ball with a light dusting of ash. While both are similar when young, with a bright smooth and spreadable paste. It’s as they age when the differences begin to emerge. The Wabash Cannonball ages a bit more uniformly than Crocodile Tears, which start drier at the top before leading to a creamier bottom. Both are amazing and will go exquisitely with sparkling wines or dessert wines. In addition to their younger cheeses we also have their raw milk, 4 month aged Julianna. Julianna was created by their Hungarian intern who loved playing with cheese making. She took a basic tomme shape and coated it with herbes de Provence. The result is a buttery cheese, smooth with a mushroomy natural rind. It was so good that it was the cover and centerfold cheese for the Summer 2011 issue of Culture magazine.

We also brought in an old favorite: Carr Valley’s Cave-Aged Cardona. It is a natural rinded aged goats milk cheese that has a nice dry interior with slight butterscotchy notes and a hit of salt. A wonderful table cheese that came in second in the Original Goat cheese category at the American Cheese Society in Montreal this year.

So there you have it. Come in and try some wonderful goat’s milk cheeses. It’s so much more than chèvre and a taste worth exploring.