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River's Edge Up In Smoke

$20.00 / 4 oz Wheel
rivers edge up in smoke cheese
River's Edge Up In Smoke
  • Pasteurized
  • Animal Rennet
  • Age: Fresh
  • Goat Milk
  • by Rivers Edge Chevre
  • United States
  • Approachable
  • Soft

River’s Edge Up in Smoke is a true standout among goat cheeses. Pasteurized goat’s milk is hand-formed and smoked over alder and hickory chips, giving the paste a darkened hue and a delightfully woodsy aroma. And for the pièce de résistance: the cheese is wrapped in smoked maple leaves that have been lightly spritzed with bourbon. Smoky, creamy, and exceptionally flavorful, pair this fudgy chèvre with some Brooklyn Cured Smoked Beef Salami and Effie's Oatcakes for a delicious, multi-textured bite.

“River’s Edge Up In Smoke is a stunning cheese for a cheese board. Be sure to serve it arranged on top of its leaf wrapper! You might crumble on top of some roasted carrots or beets and pair with your favorite bourbon or mead. It’s sure to impress.”
Murray’s Marketing – New York, NY
ACS 2017- 1st Place
ACS 2017- 1st Place
Goat's Milk, Salt, Rennet, Cultures

Allergens: Milk

  • River’s Edge Up in Smoke was inspired by Banon, a French AOC-protected cheese that’s made from goat’s milk and wrapped in chestnut leaves.
  • Pat Morford, the Oregon-based cheesemaker behind River’s Edge, collects milk from her own herd of goats.
  • Maple leaves are also collected from around the farm property and smoked over alder and hickory chips before being spritzed with bourbon.
  • The cheese is hand-formed and smoked over the same wood chips used to smoke the maple leaves.
  • It’s wrapped in the smoky leaves, giving the bright, creamy paste an intensely woodsy flavor—one that calls to mind a summer campfire.

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!

  • Rivers Edge Chèvre is a sustainable, farmstead cheesemaker located in the Central Oregon Coast Range.
  • They craft fresh chèvre and a diverse selection of bloomy- and washed-rind goat’s milk cheeses using milk from their small family farm.
Woman Owned

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