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Photo by Béatrice Peltre | La Tartine Gourmande in Boston. Check out her beautiful food photos. Above, Apricot and Thyme crumbles with Cranberry and Thyme Crumbles in the background. “Crumbled goat cheese is the largest category of the goat cheese market,” says Allison Hooper, co-founder of the splendiferous Vermont Creamery. “People love them on…
Continue reading “PRODUCT: Goat Cheese Crumbles”
Vermont Creamery’s exceptional cultured sea salt butter has a maple accent for the holidays. Photo courtesy Vermont Creamery. One of America’s great producers of artisan butters, Vermont Butter & Cheese Creamery, has introduced two new products for holiday season: Cultured Butter with Maple & Sea Salt Crème Fraîche with Bourbon Madagascar Vanilla Both…
Continue reading “TIP OF THE DAY: Maple Sea Salt Butter”
Salad with a creamy, fresh goat cheese crottin, halved. Photo courtesy Vermont Creamery, one of America’s greatest producers of goat cheese. Read our review. Whenever we see a goat cheese salad on a menu (chèvre is the French word), we order it. Typically served with mesclun or frisée, sometime with beets, sometime with toasted…
Continue reading “TIP OF THE DAY: Salad With Goat Cheese”
