Spring is the season of many things . . . renewal, new beginnings, baseball, blooming flowers . . . and of course, spring is the start of the goat cheese season! That’s right, now is the time when “dairy goats in particular tend to breed and freshen more seasonally than cows, and begin producing their milk in the late winter and early spring.” Shop Stewart’s for a great selection of Goat’s milk cheeses – Blue Ledge Farm’s signature Goat Cheese Lake’s Edge (Champlain Valley, VT) award-winning Kunik Triple Cream Minis and Chevre from Nettle Meadow Farm (Warrensberg, NY), the distinctive Cypress Grove Purple Haze Chevre (Humboldt County, CA), and the French-style surface ripened Cloud Nine by Yellow Springs Farm (Chester Springs, PA). And if you’re in the mood for something with a little age, try the classically simple, velvety and smooth, Crottina by Blue Ledge Farm (Champlain Valley, VT), which should pair nicely with a chilled Sauvignon Blanc (try Giesen Sauvignon Blanc from Stewart’s Spirits) and a dollop of Local CT honey. These are the perfect picnic cheeses! Grab some prosciutto, a fresh baguette and a bottle of Rosé (from Stewart’s Spirits) and savor the season!
And check out this delicious Goat Cheese Crostini recipe from Julia Deane’s Culinary Works!
Stewart’s is your local destination for the finest Artisanal and Farmstead cheeses from New England’s best cheesemakers – Cato Corner Farm,West River Creamery, Blue Ledge Farm, Parish Hill Creamery, Boston Post Dairy, Beltane Farm, Boucher Family Farm, and more!
Spring is the season of many things . . . renewal, new beginnings, baseball, blooming flowers . . . and of course, spring is the start of the cheese season! That’s right, now is the time when “dairy goats in particular tend to breed and freshen more seasonally than cows, and begin producing their milk in the late winter and early spring.” Arguably, the most delicious and intriguing cheeses of the new season are aged goat cheeses. And in one in particular stands out, our cheese of the month, the award-winning Crottina from Blue Ledge Farm in Leicester, Vermont. Blue Ledge Farm, found in the southern portion of the beautiful Champlain Valley of Vermont, is a family owned and operated goat dairy. This is the cheese that “put them on the map” when it took a first place award in the American Cheese Society competition in 2006. Since then it has won loyal goaty fans for it’s classic simplicity. Aged for three weeks, the texture of this pasteurized cheese is velvety and smooth, with a white mold exterior. It should pair well with a Pinot Grigio (try 