From mild, spreadable Fromagina to the pungent ash-rinded Sea Smoke, we have a variety of goat’s milk cheeses to suit any occasion or palate. All of our cheese is made in small, hand-crafted batches by Will using pasteurized milk and vegetarian rennet.
Chèvre (pronounced sheh·vruh or shev) is the fresh goat’s milk cheese people are most familiar with. If you’ve had “goat cheese” on a salad, chances are good it was chèvre! It is mild and creamy with a bright tangy finish: a perfect addition to any salad, sandwich or cracker.
In addition to our plain chèvre, we sell a wide variety of flavored chèvres. These include: Roasted Garlic, Cranberry, Apricot, Rosemary/Lemon, Smoked Onion, Honey/Lavender, Cracked Pepper, Dill, Herbs de Provence, Chipotle and Jalapeño/Lime. When possible we source ingredients from local producers like organic garlic from Kimberton CSA and Smoked Onion Spread by Small Batch Kitchen.
This versatile, fresh goat cheese is a tangy substitute for cream cheese or ricotta. The texture and mild flavor give our Fromagina the ability to blend with many ingredients ranging from sweet to savory. Use it in pasta dishes, dips, cheesecake or just spread it on toast and top with your favorite fruit spread.
This fresh-aged cheese has an ivory-colored curd surrounded by a bloomy white rind and is soft, but semi-firm in texture. When this cheese is young, it provides a somewhat mild flavor that becomes sharper as it matures. The center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature. It is a good cheese for salads or for snacking with hearty breads, crackers and grapes.
This bloomy rind, fresh-aged cheese is layered with vegetable ash. The ash alters the pH, working with the mold rind to create a distinctly assertive flavor and giving the cheese its unique color. This award-winning cheese gets its name from what Mainers call ocean fog.
Another young bloomy rind, Crottin is inspried by the famous Loire Valley style. This compact cylindrical cheese is subtle and tangy with a long, nutty finish. Aged in a similar manner with the same cheese cultures, Crottin is Sea Smoke’s ashless cousin.
Yes! You can make brie with goat’s milk. While a bit more pungent than a cow’s milk brie, the texture is what you’d expect: fluffy white rind and a smooth, sometimes gooey interior.
This adorable little cheese is circular in shape, around 3″ in diameter, nearly 1″ in height and weighs around 3 ounces. It begins as a Crottin, over-aged until semi-firm; then it’s wrapped in brandy-soaked grape leaves and tied up with raffia. Will only makes this cheese a few times a year, so if it’s available, snatch it up before it’s gone!