Better than Humbolt Fog
Everything they say it is,
Lake’s Edge from our friends at Blue Ledge Farm in Vermont is a dramatic ash-veined goat cheese is aged for three weeks. It’s named after the stones found along Lake Champlain near where the cheese is made. We love the cakey texture and bright, tangy flavor with a drizzle of local honey and a glass of crisp white wine.
- Country of Origin
- United States
- Region
- Vermont
- Type of Milk
- Goat
- Milk Treatment
- Pasteurized
- Rennet
- Animal
Blue Ledge Farm
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).
Enjoy!
-
-
A feast for the palate!
When my mother could no longer bring me a pound of the wonderful goat cheese from the Loire Valley on her trips to her hometown in France, I searched vainly for the next 20 years, never finding this uniquely flavored goat cheese in the U.S. The local "Chevre'" goat cheese logs weren't even close. I recently was given a taste of "Lakes Edge Goat Cheese", and I thought I'd gone to heaven. The exact match of the wonderful creamy flavor and texture of the French Goat Cheese I have searched for for all these years! My search has finally ended. The most delicious goat cheese you will ever enjoy.
Description
Lake’s Edge from our friends at Blue Ledge Farm in Vermont is a dramatic ash-veined goat cheese is aged for three weeks. It’s named after the stones found along Lake Champlain near where the cheese is made. We love the cakey texture and bright, tangy flavor with a drizzle of local honey and a glass of crisp white wine.
More Information
- Country of Origin
- United States
- Region
- Vermont
- Type of Milk
- Goat
- Milk Treatment
- Pasteurized
- Rennet
- Animal
Blue Ledge Farm
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).
Enjoy!
-
Better than Humbolt Fog
Everything they say it is,
-
A feast for the palate!
When my mother could no longer bring me a pound of the wonderful goat cheese from the Loire Valley on her trips to her hometown in France, I searched vainly for the next 20 years, never finding this uniquely flavored goat cheese in the U.S. The local "Chevre'" goat cheese logs weren't even close. I recently was given a taste of "Lakes Edge Goat Cheese", and I thought I'd gone to heaven. The exact match of the wonderful creamy flavor and texture of the French Goat Cheese I have searched for for all these years! My search has finally ended. The most delicious goat cheese you will ever enjoy.
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