Our chèvre is produced in small batches with milk from our own goats. Milking season starts in March and ends in December. We don't believe it is in the best interest of our goats to subject them to artificial means (lights and hormones) to induce them to breed out of season for winter milk. We freeze cheese curd during the summer to meet purveyor needs year-round.
Come buy our chèvre at:
Lebanon Co-op,
Hanover Co-op,
White River Co-op,
Norwich Farm Creamery
Other places that use our chèvre:
Ariana's Restaurant, Carpenter & Main,
Griddle & Groovy, Revival Kitchen,
The Foundry, The Grazing Room,
Tim-Bir Alley, Poor Thom’s Tavern
Our ten primary varieties of chèvre
that can be found at the local co-ops are:
Plain Chèvre, Tuscan Harvest, Sea Salt Dill, Onion Pepper, Garlic Chive, Garlic Thyme, Tarragon Mustard, Whipped Honey, Lemon Lemon, Cardamom Ginger
The herbs and spices we use in our chèvre come from Nutmeg Spice Company, a small New England company that takes pride in their high-quality product and Rocky Mountain Spice Company, a Colorado based company.