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We'll bring the best fresh food from local, independent producers to your door on:
The order cutoffs are Sunday for Wednesday deliveries, Monday for Thursday, and Tuesday for Friday, all at 11:59 pm.
If you're past your order cutoff for this week, you can go ahead and add to your cart for future weeks, but you won't be able to customize any 4P Bags until Saturday. We promise it'll be worth the wait!
Our fresh goat milk is first pasteurized and cooled to the perfect temperature for bacteria to do their best work. The milk is then fortified with Penicillium Candidum (a.k.a. “The secret sauce”). Vegetable rennet is added, coagulating the milk and creating a stronger curd mass bond, faster. The resulting mass is then cut into cubes, drained of whey, stirred, then drained again.
From there, it’s scooped in molds and brined, but hold on...before aging, its exterior is wrapped in a lovely layer of spruce cambium strapping to provide the cheese with a bit of support as it ripens and softens fully—like France’s Saint-Marcellin or Spain’s Torta del Casar. Then it’s off to the aging room where it will be continually checked and flipped by our makers.
TO PREPARE: Bake at 350°F until melted and pour over/mix with roasted potatoes or wild mushrooms
Try pairing with a Pinot Noir or an oaky white wine with candied nuts or honeycomb
Try using the top rind on pizza! Baking the rind mellows out the sharp flavor