Grilled Spinach Artichoke Calzones
A crispy pocket of cheese and veggies
Vermont Creamery Large Goat Log
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- Pasteurized
- Microbial Rennet
- Age: Fresh
- Goat Milk
- by Vermont Creamery
- United States
- ApproachableAdventurous
- SoftHard
This mild, creamy goat cheese log is a true Vermont original. In fact, it’s the very cheese that started it all for Vermont Creamery. Fresh, yogurty flavors give way to crisp notes of citrus and grass. Spread it on some Raincoast Crisps with Sidehill Farm Wild Blueberry Jam for a sweet and savory snack that pairs perfectly with a glass of Pinot Grigio.
“This goat cheese log is a versatile must-have. It mixes and matches with all things sweet and savory: jams, honeys, meats and nuts. Try it on a rustic cracker with a roasted tomato and garlic clove for the perfect bite.”
Pasteurized Cultured Goat's Milk, Salt, Enzymes
Allergens: Milk
- Vermont Creamery goat cheese dates back to the mid-1980s, when founders Allison Hooper and Bob Reese were tasked with sourcing a fresh, local goat cheese for a Department of Agriculture dinner event and decided to make one themselves.
- Their cheese was a hit, and its success inspired them to start their own cheesemaking business.
- Milk is collected from local Vermont farms and fermented for a full 24 hours to make a cheese that is irresistibly creamy and bright.
- Another day’s draining allows the cheese to set to perfection and form a pristine log that earns its place on any cheeseboard.
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
