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Blue Ledge Farm Crottina - 7 oz Vermont Goat Cheese

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Blue Ledge Farm, found in the southern portion of the beautiful Champlain Valley of Vermont, is a family owned and operated goat dairy.  Hannah Sessions and Greg Bernhardt make uncomplicated yet delicious cheese.  Their Crottina is a small truckle of goat's milk cheese with a thin white rind. The bright acidity of the paste compliments the mushroomy flavors of the rind.  This cheese pairs nicely with a drizzle of sweet honey.

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Region Vermont
Country of Origin United States
Producer Blue Ledge Farm
Cheese Type Mold-ripened
Type of Milk Goat
Flavor Profile Medium
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Blue Ledge Farm

Hannah Sessions and Greg Bernhardt own and operate Blue Ledge Farm situated in the southern portion of the beautiful Champlain Valley of Vermont. It consists of open fields, wetland, and wooded pastures. They manage the land organically while practicing a rotational grazing system to extend nature's resources as well as to offer their goats a nutritious forage.

The farm keeps a mixed herd of Nubian, Alpine and Lamancha goats, and makes both Lake's Edge and Crottina. The former comes to us in small wheels and has a distinctive layer of ash running through the center of the paste. This cheese is lightly-aged, mildly tangy and beautifully creamy. Blue Ledge Crottina is a small goats' milk barrel that has a bloomy white rind, a cakey center and a delicate, milky tang.

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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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