Our Chèvre is made only with milk produced on Fredrikson Farm, a true homestead cheese. The entire transformation is done very gently to maintain the milk’s natural state. The milk is gravity fed through the pipeline, ensuring quality is maintained. The milk goes directly to the Vat to begin pasteurization or is stored in the bulk tank.
Once the milk has been pumped into the vat, the pasteurization process begins. The process requires the milk to reach a temperature of 145 degrees and maintained for 30 min. The milk is then cooled and remains in the vat for up to 24 hours. This allows time for the curd to form. It is then hand dipped from the vat into the cheese cloth and hangs for 24 hours. This process creates a very creamy smooth chèvre’.
We take pride in using fresh main ingredients whenever possible.
We add fresh Maine Blueberries from Swan’s Honey in Albion, ME.
Pasteurized Goat Milk, Vegetable Rennet, Culture, Salt, Blueberries