Vermont Creamery Small Goat Log

$4.80 / 4 oz Logprice is $4.80 by 4 oz Log

Pasteurized
Microbial Rennet
Age: Fresh
Goat Milk
by Vermont Creamery
United States

Approachable
Adventurous
Soft
Hard

This is the cheese that started it all for Vermont Creamery. 25 year history and a slow, authentic process make this chevre stand out. First, milk is collected from small, local farms in Vermont. Fermentation is allowed to last a full 24 hours to make a cheese that is incredibly creamy and another day's draining to set it to perfection. Once it's been aged, this bright and creamy log is makes a versatile ingredient or compliment to any cheeseboard it graces. Cut into this pristine log while you pour a glass of Pinot Grigio, and fresh, lactic flavors and crisp notes of the wine will combine into a distinct harmony of flavors unique to Vermont.

"This little log of sunglight is a blank canvas that welcomes almost any seasoning (fruit, vegetable, herb or oil). I will chill medallions of this, batter and pan fry to make warm croquettes that are delicious over an arugula salad. Lately my go-to use for this fresh cheese is to crumble it over pancakes for my daughter, who absolutely loves its fresh, tangy flavor and creamy-soft mouthfeel. When whipped with powdered sugar and a little cream cheese, it makes an outstanding frosting for cupcakes."

Murray’s Training/Curriculum Team – New York, NY

Pasteurized Cultured Goat's Milk, Salt, Enzymes

Allergens: Milk

Founders Bob Reese and Allison Hooper originally partnered to make a one-off goat cheese for a state dinner. It proved to be so popular that they partnered together to create a line of goat cheeses
Goat cheese is typically whiter than cow cheese because goats convert the carotene in their diet to vitamin A more efficiently than cows
Goat cheeses are often called “chevres” which is French for “goat” but is commonly understood to be a blanket term for fresh goat cheese
Goat cheeses were first made in North Africa and the Middle East
The technique for making goat cheese from goat milk was brought to France by the ‘Moors’ in the 8th Century

While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!

Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.

Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France.

Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.

Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems.