Vermont Creamery Small Goat Log
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- Microbial Rennet
- Age: Fresh
- Goat Milk
- by Vermont Creamery
- United States
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.
- 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.