 Dan Lewis, corporate chef at Sutton Place Gourmet, had devised an elegant solution to a culinary challenge. If he combined Vermont Chèvre with heavy cream and ricotta, the mixture was very easy to spread. Great idea. Yet something was missing... By using cows’ milk ricotta, he was losing some of that full, fresh goats’ milk flavor. At his request, we developed a goats’ milk recipe offering the creamy texture he was looking for – without sacrificing any flavor. Today we call that perfect marriage of flavor and function Vermont Creamy Goat Cheese.
Vermont Creamy Goat Cheese is available in Classic, or blended with the finest ingredients – imported Divina olives, roasted red peppers, herbes de Provence, and real garlic. The smooth, versatile results are ideal for spreading, tossing with pasta, and using instead of cows’ milk ricotta in pastries and other dishes.
Milk Type: |
Goat |
Shelf
Life: |
60 days |
Ingredients:
|
Pasteurized goats’
milk, culture, enzymes, salt |
Rennet: |
Microbial (non-animal) |
Butterfat: |
16% |
Key
Features: |
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Available in three flavors:
Classic, Roasted Red Pepper, and Olive & Herb
|
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Mild, creamy, fresh goats’ milk
flavor |
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Lower in fat and salt than regular goat
cheese |
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Versatility – excellent in a wide
variety of dishes, especially recipes that call for a creamy,
smooth cheese |
Serving
Suggestions: |
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Use as a dip with crudités
and crackers |
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Spread on pita, lavash, crispbread, and
baguettes |
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Toss with pasta |
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Top pizzas and quesadillas |
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Stuff in lasagna, pasta, meat, and chicken
|
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Mix with sauces and dressings |
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Substitute for ricotta in any dish |
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