Similar to goats' milk ricotta, Vermont Creamery's Creamy Goat Cheese was first created to help a chef with a culinary challenge. Dan Lewis, Executive Chef at Sutton Place Gourmet would combine Vermont Creamery Chèvre with cows' milk ricotta, for an easy to spread mixture. It was a great idea, but by using cows' milk, he was losing some of the full, fresh goats' milk flavor. At his request, Vermont Creamery created a goats' milk recipe offering the creamy texture without sacrificing any flavor.
Made with fresh goats' milk taken from family farms, the milk is first pasteurized and then set overnight for natural coagulation. The next day, the fresh curd is drained and then whipped for a smooth texture. Perfect in sauces, with pasta, as a spread, or simply as a dip drizzled with maple syrup. Creamy Goat Cheese is available in Classic, or blended with imported Divina olives and herbes de Provence.
- Varieties are sold separately.
- Made from pasteurized goat's milk.
- Photo depicts whole 4 oz. cup of cheese.
- Suitable for vegetarians.