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Emanuela Perenzin and Carlo Piccoli, the producers of the fine Perenzin cheeses from the Veneto, have just won their first gold medal of the year! Their Aged Caciottona di Capra Bio was recently awarded the gold at Biocaseus 2008.
From the “Valle del Piave” in the Province of Belluno, this Caciottona is made with pure organic goat's milk and is Bios certified. It is a semi-hard cheese—white, compact and crumbly to a degree, with a pleasantly persistent goat aroma. Underneath the mild hints of pasture is a full-bodied and well-rounded flavor. Produced by rennet coagulation, Caciottona is already tasty after a short period of ripening, but this version is aged for a year or more to produce a distinct piquant flavor.
The goat's milk comes from the Veneto region in the foothills of the Dolomite mountains where the Perenzin family has been producing cheese for four generations. Here, the animals roam freely and their milk reflects the varied grasses, flowers and herbs of these rich mountain meadows with its floral, tangy flavor.
- Made from organic goat's milk.
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We cut and wrap this item by the 1/2 pound.
- Whole form is 5 lbs.
- Please contact us if you would like to purchase the whole form.
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Chevre, which is simply the French word for goat, is now produced in small quantities in Quebec, Canada. Its Canadian goat herders and cheese makers were all trained in France and are succeeding at developing a niche for themselves on this side of the Atlantic. This chevre is fresh and creamy with a slightly sharp and lightly acidic flavor. It is great in salads, on a gourmet pizza, or simply spread on a hunk of french baguette. We assure you, its quality rivals that of the original French version.
- Made from pasteurized goat's milk.
- Photo depicts whole 11 oz. form of cheese.
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Based in Busche, a town in the Province of Belluno, Italy, Lattebusche is a cooperative that has been active in the dairy industry for more than 40 years. Busche is a pristine area rich in grazing land that has always been naturally devoted to cattle farming. Characterized by extremely cold weather with plenty of snowfalls in winter and short, cool summers, the Province of Belluno is a typical alpine environment.
Made from a blend of goat and cow's milk, this cheese has a distinctive flavor. Sweet when young, it becomes more and more intense with age. It can be eaten on its own as a second course; cut into cubes to prepare salads; or used as a decoration for starters made with raw vegetables. - Made from pasteurized cow and goat's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Nestled amongst the rolling hills and lush pastures of central Wisconsin, Carr Valley cheese remains one of Wisconsin's traditional cheese plants, famous for its cheddar varieties made the old-fashioned way. Owned and operated by the Cook family, Carr Valley will celebrate its 100th anniversary this year.
We had the good fortune of being placed next to the folks from Carr Valley at the annual wine festival in Kohler, WI. They were featuring their Cocoa Cardona, which we loved immediately. Made from 100% goat's milk, this cheese is aged and rubbed with cocoa. Cocoa Cardona won 1st Best of Class in the U.S. Cheese Contest in 2003. Thanks to this gem, we have since pursued some of their other wonderful cheeses. - Made from pasteurized goat's milk.
- Photo depicts whole 8 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
Awarded 1st Place in the 2007 American Cheese Society Awards in the Open Category for Goat's Milk Cheeses.
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Creamy and rich, as a goat cheese should be, Celebrity Goat is aged for only a few weeks, so it is firm enough to slice but creamy enough to spread. In the best-selling Honey flavor, the addition of a drop of sweet "liquid gold" gives the cheese a hint of sugar that is extremely pleasing to the palate. Importantly, its sweet side tempers the delightful tanginess inherent in all goat cheeses. Also available coated in Wild Herbs, this mild, smooth, refreshing cheese is fast becoming one of our favorites. Varieties sold separately.
- Made from pasteurized goat's milk.
- Whole form is 10.5 ounces.
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The name is a bit corny, but at least it's accurate. Chevrelait, pronounced like the American car company, is the combination of the French words "Chevre" - meaning "goat", and "Lait" - meaning "milk". We discovered this brand new smoked goat's milk cheese while in Holland not too long ago. Similar in looks to Dutch Smoked Gouda, it is a log-shaped cheese with an edible brown rind and a pale white interior. That is where the similarity ends, however, as Chevrelait tastes decidedly "goaty". If you like the taste of traditional chevre, you'll find Chevrelait to be a familiar, yet unique alternative.- Made from pasteurized processed goat's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971. Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Cheesemaker Dave Cass is very proud of Westfield's many national awards, including Best of Show at the American Cheese Society's 1996 annual convention.
If the notion of a semi-sweet chocolate goat cheese appeals to you, you will positively fall in love with this new creation from Westfield Farm. Rich and creamy with a slightly goaty tang, be forewarned, these five ounce logs are addictive. Chocolate Capri took 1st Place at the 2003 American Cheese Society Awards in the Flavored Goat Cheese category.
- Made from goat's milk.
- Photo depicts whole 5 oz. log of cheese.
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This unique 4.5 oz goat log is Westfield Farm's flagship cheese. Westfield Farm has been handcrafting award-winning farmstead cheeses in Hubbardston, Massachusetts since 1971. Located on 20 acres in the central part of the state, the farm turns out a little over 900 pounds of cheese per week. Their Capri Classic Blue Log, the first prize winner at the 1999 American Cheese Society's Annual Judging, is one of only a very few external blue chevres made in the world. Served in a number of America's finest restaurants, it is often seen as the focal point of a fine cheese board or as a medallion placed atop a filet or vegetable dish. Its powdery blue rind is a striking color that develops on the surface and slowly ripens toward the center. A wonderful cheese for a true connoisseur.
Awarded 1st Place in the American Cheese Society 2007 Awards in the External Blue Molded Cheeses Category.
- Made from goat's milk.
- Photo depicts whole 4.5 ounce form of cheese.
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The Vermont Butter and Cheese Company story begins with this mild goat's milk cheese. It was on a farm in Brittany where young Allison Hooper, working for room and board, learned the time-honored traditions of European artisanal cheesemaking. Working as a dairy lab technician in Vermont a few years later, she produced a chèvre for a banquet organized by Bob Reese, then marketing director of the state agriculture department. Chèvre was still largely unavailable in Vermont at the time - but not for much longer. Inspired by the response to her chèvre, Allison teamed up with Bob to found Vermont Butter & Cheese Company.
Since then, Vermont Chèvre has earned an honored place among chefs and consumers alike. Distinguished by a simple, mild, fresh goat's milk flavor, the cheese is highly versatile - an excellent ingredient in many dishes as well as on its own. While chèvre continues to grow in popularity, Vermont Chèvre maintains its reputation for quality through superlative taste, freshness, and lower salt. - Made from pasteurized goat's milk.
- Photo depicts whole 4 oz. form of cheese.
- Suitable for vegetarians.
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Midnight Moon is a new cheese created by Cypress Grove Chevre of Arcata, California. It's a goat's milk cheese that is aged for at least one year. Midnight Moon has a warm, nutty flavor with hints of caramel. This cheese won the NASFT award for "Outstanding New Product" in 2002. Encased in black wax, it makes quite a presentation and is an excellent choice if you are entertaining.- Made from pasteurized goat's milk.
- Whole form is 10 lbs.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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On a recent trip to Holland, we discovered a limited production Dutch chevre created in 1993 by the Van Dijk family. Dorothea, named after the Van Dijk's mother, was created at the request of the famous chef Cas Spijkars. Cas wanted to win the annual Dutch award for "Most Unusual Food" and thought that a flavored goat cheese might do the trick. They began experimenting with a secret ingredient - potato skins - chosen because the potato is an important food in Dutch culinary tradition. But Cas thought that initial efforts with the cheese/potato combination fell a little flat, so they kept working. Finally, after tweaking the recipe by adding some basil oil, coriander oil and chopped onion, Cas and the Van Dijks had completed their masterpiece - and subsequently won the award!
Each wheel of Dorothea (only 4,000 are made per year) is pampered with the optimum aging conditions. Humidity and temperature are meticulously adjusted every few days to assure proper maturation. This wonderfully delicious cheese is made from pasteurized milk but retains all of the taste for which goat's milk is famous. It is aged over 60 days to develop a full, nutty flavor and a body that is firm, but not hard enough to grate. Dorothea has an aroma reminiscent of the fresh outdoors and an unforgettable flavor. - Made from pasteurized goat's milk, aged 60 days.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Ekte Gjetost is a sweet, brown, firm cheese, made solely from pure goat's milk which is boiled under pressure until caramelization occurs. Stronger than regular Gjetost, it is widely popular among Scandinavians. Children especially enjoy its sweet flavor and fudge-like texture. Traditionally, this cheese is cut into very thin slices and eaten at breakfast with toast or crispbread.
- Made from pasteurized goat's milk.
- Photo depicts whole 17.5 ounce form of cheese.
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