By dish type
because it's made better...
We receive goats’ milk from a network of family farms in Vermont and Canada. After the milk is received, it is tested to be sure it meets our quality standards and then we pasteurize it. After pasteurization the milk/cream is placed into vats and the cheesemakers add our own selection of bacterial cultures that will work all night to produce flavor while coagulating and thickening the milk. The milk for cheese is now curd and either ladled into forms or drained in cheesecloth bags. After overnight draining of the whey the curd is shaped into logs and packed as fresh goat cheese or shaped into little Bijou, Coupole, or Cremont and sent into the aging room. The hand-ladled Bonne Bouche is taken out of the forms and sprinkled with salt and ash before going into the aging room. Cheeses are left to age for 7 to 10 days depending on the season. Our cheesemakers flip and watch the cheeses every day. Once perfectly ripened, they are cooled and wrapped.