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Goat Lady Dairy Providence

$50.00 / Lb
goat lady dairy providence cheese
Goat Lady Dairy Providence
  • Raw
  • Animal Rennet
  • Age: 5-12 Months
  • Goat Milk
  • by Goat Lady Dairy
  • United States
  • Approachable
  • Soft

The team at Goat Lady Dairy set out to craft an experimental batch of goat’s milk Taleggio, and ended up with Providence. Drier and denser than the traditional Italian cheese, these original washed rind squares have notes of freshly baked bread and a slight goat’s milk tang. Create an Italian-inspired platter by pairing this unique cheese with Castelvetrano Olives and a drizzle of Murray’s Balsamic Vinegar of Modena.

“I can never get enough of this cheese. I almost never see a goat cheese that is aged like this and I tend to use it the same way I would a pecorino or aged Parm, meaning I prefer to enjoy it on its own rather than as an ingredient. That being said, it still has that goat’s milk tang and really shines when grated over a fresh salad. “
Murray’s Marketing Team – New York, NY
ACS 2019- 2nd Place
ACS 2019- 2nd Place
ACS 2018- 1st Place
ACS 2018- 1st Place
ACS 2017- 2nd Place
ACS 2017- 2nd Place
Raw Goat's Milk, Cultures, Animal Rennet, Sea Salt

Allergens: Milk

  • Providence was created by accident. The team at Goat Lady Dairy was experimenting with a goat’s milk Taleggio recipe, and ended up with a firmer, drier cheese.
  • They craft Providence with milk from three local farms, and age the cheese for three months, washing and brushing it weekly.
  • It’s somewhat similar to Parmigiano Reggiano or pecorino but with a tangier flavor.
  • You can use it in similar ways—shaved over salads or pasta, sliced and drizzled with honey or balsamic vinegar, or wrapped with prosciutto.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
  • Ginnie Tate, her brother Steve, and sister-in-law Lee opened Goat Lady Dairy in 1995.
  • Located in the hills of the North Carolina Piedmont, the dairy started as an abandoned tobacco farm and 200-year-old log house. The Goat Lady team restored the buildings and added a new dairy barn that included a milking parlor and licensed cheesemaking room.
  • The dairy was built with the idea of connecting the farm’s urban neighbors with farming, agriculture, and handcrafted cheese.
  • In 2003, with help from the Piedmont Land Conservancy Goat Lady Dairy’s land was placed under a conservation easement to make sure it would always be used for agricultural purposes, and later won a Lifetime Achievement Award for conservation.
  • Ginnie passed away from ALS in July of 2009, but her family continued running the farm in her honor and in 2010, Goat Lady Dairy received the Farmers of the Year Award from the Carolina Farm Stewardship Association.
  • Goat Lady Dairy was sold to their cheesemakers, Carrie Routh Bradds and Bobby Bradds in 2017 and today, they partner with local family farms to source fresh goat and cow’s milk that’s used to craft their award-winning artisanal cheeses.
Woman Owned

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