This Month’s Selection:
MADONNA, SAGE FARM GOAT DAIRY, STOWE, VT
Madonna is a small disc of ripened chèvre, aged for 2-3 weeks made with farmstead pasteurized milk by cheesemaker Molly Pindel. Madonna has a snow-white geotrichum/penicillin rind and a lemony, tangy paste. Best eaten on its own in all its glory with nothing more than a crusty baguette.
Molly Pindell grew up in rural New Hampshire and worked for two years at the Haystack Mountain Goat Dairy in Bolder, Colorado where she fell in love with goats and began learning the art of cheese making. Sage Farm was started and is still run very much as a family far
m with Molly and her sister Katie. Their two houses are located on either side of the milking barn. They try to divvy up the work load; Molly performs most of the cheese making and aging and Katie manages the goats and the pastures. Dave keeps the books and enjoys tractor work, ranging from compost management to hauling firewood. Bob’s endeavors include maple syrup production, cider-making, and keeping us all in a good sense of humor. Everyone pitches in selling and marketing their products, which include a variety of fresh and ripened goat milk cheese.
Learn more about Sage Farm Goat Dairy’s philosophy and more about their farm from their website.
Feeling adventuresome? Check out this seasonal special sandwich: Chèvre, Rhubarb, and Charamelized Onion Grilled Cheese!
CAVE TO CO-OP IS A PARTNERSHIP BETWEEN PROVISIONS INTERNATIONAL AND THE NEIGHBORING FOOD CO-OP ASSOCIATION (NFCA) TO SUPPORT LOCAL, ARTISANAL CHEESE PRODUCERS IN OUR REGION AND MAKE THEIR PRODUCTS MORE EASILY AVAILABLE TO CO-OP SHOPPERS. THE NFCA IS A NETWORK OF MORE THAN 30 FOOD CO-OPS IN NEW ENGLAND, LOCALLY OWNED BY MORE THAN 130,000 PEOPLE LIKE YOU. FOR MORE INFORMATION, PLEASE VISIT WWW.NFCA.COOP.