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Twig Farm Square Cheese Vermont Aged Goat Cheese

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Michael Lee has a herd of 40 lovely milking goats on his modest farm in Cornwall, VT, and he makes some of our favorite goat's milk cheeses anywhere - not just in the United States. After working at Formaggio Kitchen South End for several years, Michael and his wife Emily found the right land in Vermont to take their passion for selling cheese and translate it into cheese making.

Square Cheese (also known as Northstone) is (you guessed it) a square-shaped cheese with a mottled natural rind. Underneath the rind, the paste has a flavor profile of herbs, grass, and toasted nuts, with a pleasing goat milk pungency. Pairs well with a drizzle of sweet herbal honey.

This is a seasonal cheese made in limited quantity. This cheese is generally available June - February.

For more information about Twig Farm, visit our Twig Farm Travelogue.

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Region Vermont
Country of Origin United States
Producer Twig Farm
Cheese Type Semi-firm
Type of Milk Goat
Flavor Profile Medium
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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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