Breathe

Now that the last holiday market is done I can breathe a bit.  Both markets were great for us and the fudge and truffles, especially the truffles, were a big hit.  I even have requests for more truffles!  The only flavor right now is honey lemon and from the comments we received that is just fine. 

Also a big hit is our new Spanish Garrotxa-styled aged cheese - Tordera.  Both markets sold out completely in less than 2 hours.  Tordera has been the first aged cheese that was really mine from conception.  I am enamored with most Spanish cheeses, most because there are many I haven't even tried yet - all I've tried I have enjoyed.  I had quite a bit of expert help with this one too.  I had the opportunity to work with Enric Canut at the Vermont Institute for Artisan Cheese - one of the foremost experts in Spain on cheese.  It was through his teaching that I was able to produce this lovely little cheese.  We have a little work to do to improve rind development, really want a velvety grey rind, but it will come.  In the meantime, the flavor of this semi-soft cheese is right where we wanted.

Holiday Market

Tomorrow is a big holiday market, both in St. Johnsbury and Montpelier (aka Capital City Farmer's Market).  Since it is a holiday market we've added a few extra items to the booth to make it more special.

I made Honey Spice Dog Treats (with our chevre), Honey Lemon Truffles (with our chevre), Chocolate Chevre Brownies (they are about ready to go in the oven), and considering some cranberry walnut chevre cookies as well.  In addition we have our usual "Goat Note" note cards, goat milk soap, and CHEESE!!!! 

The addition we are most excited about though is the first public outing of our new Spanish style goat cheese.  Tordera, named for a Spanish river in the Catalonia region, is made from pasteurized milk and aged only 45 days.  We are also aging a few wheels at various lengths to consider the potential for producing it from raw milk as well.  If you are at the St. Johnsbury or Montpelier area farmer's markets stop in and see us for a sample of the newest addition to our cheese family! 

Spanish style cheeses have been a large influence on our recent cheese making.  It helps that the cheese maker in charge of making such decisions is smitten with Spanish cheeses and recently had the opportunity to work with one of the foremost cheese experts in Spain, Enric Canut.  You might even see another new Spanish influenced cheese (or two!) coming out this spring.

Just a note to market goers, this may be the last market until February where you can get our chevre.  The girls are drying out in preparation for kidding, which will begin in mid-February, and eventually we reach a point where we aren't producing enough milk to make cheese.