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Vermont Creamery Herb Goat Log

$6.00 / 4 oz Log
vermont creamery herb goat log cheese
Vermont Creamery Herb Goat Log
  • Pasteurized
  • Microbial Rennet
  • Age: Fresh
  • Goat Milk
  • by Vermont Creamery
  • United States
  • Approachable
  • Soft

A 25 year history and a slow, authentic process make this chèvre stand out. The recipe that started it all for Vermont Creamery, this log is given a particularly French twist. First, milk is collected from small, local farms in Vermont. Fermentation lasts 24 hours to make a cheese that is incredibly creamy, while another day's draining sets it to perfection. This bright and creamy log is rolled in herbes de Provence, leaving an earthy, herbal flavor lingering on the palate. A glass of grassy sauvignon blanc will brighten the fresh, lactic notes.

"There are a lot of goat cheeses out there, but none that compare to Vermont Creamery's product line. This one is coated in a blend of herbs de provence which makes me feel like i'm in France. I love it in salads or spread on a crusty baguette, but my favorite way to enjoy it is in an omelette on a lazy sunday."
Murray’s National Team – New York, NY
Pasteurized Cultured Goat's Milk, Salt, Enzymes, Herbs (Basil, Oregano, Rosemary, Thyme)

Allergens: Milk

  • Goats are ruminant animals, meaning they have four stomachs. This is true of all animals whose milk is used for making cheese, including cows, sheep, and water buffalo.
  • Goat cheeses are often called “chèvre” which is French for goat. It's commonly understood to be a blanket term for goat cheese (particularly when French).

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. 

Gluten Free

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