Vermont Butter & Cheese Creamery’s line of aged goat cheeses require a certain amount of care and attention in order to fully taste all of the flavors that these cheeses have to offer.
Here is some advice on how to care for your cheese:
- Each cheese is packaged in its own micro-cave. This wooden crate and micro-perforated film allows the cheese to breathe and continue to ripen while maintaining the proper level of moisture. Leaving the cheeses in the packaging will protect them and create the right environment for further rind development, aroma, and flavor.
- VBCC cheeses are considered soft-ripened. This means that it’s a young cheese high in moisture, with a soft interior and delicate rind. Our cheeses need to be kept cold. Store them in the vegetable or cheese drawer of your refrigerator.
- Leave the cheese at room temperature for 1–2 hours before serving to experience the full flavor.
- If you prefer an even drier cheese to grate or marinate, let the cheese dry for up to a week, uncovered, in the refrigerator.
- If you have leftover cheese, rewrap the cheese in its wooden crate with plastic film. If you have thrown away the crate use a small plate. Make sure the film is not too tight so the cheese continues breathing. Waxed, parchment or cheese paper is an appropriate alternative.