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Mount McKinley, a Nibble Top Pick, is a shepherd’s-style aged goat cheese unfamiliar to most people: sharp, earthy and nutty. Photo by B.A. Van Sise. The next time you’re deciding on what cheeses to serve, select the entire group from either goat’s or sheep’s milk. From fresh chèvre to blue to Parmesan- and Cheddar-like…
Continue reading “TIP OF THE DAY: Goat or Sheep Tasting”
Flavored butter looks even more enticing when served in a lovely ramekin. This cultured butter is made by Beecher’s Handmade Cheese. Instead of bringing butter to the table in a rectangular brick, serve it in ramekins, like some fine restaurants do. In addition to plain butter, you can easily make and serve different flavored…
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Today, you can buy a piece of decent chèvre in any major city. But in the early 1980s, few people knew what chèvre—goat cheese—was. It was then that Allison Hooper learned how to make chèvre, as an apprentice cheesemaker in Brittany, and returned to Vermont with a passion to make it in the U.S. Fortunately,…
Continue reading “TOP PICK OF THE WEEK: Vermont Butter & Cheese Company”
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