Pat Morford has been milking goats since 1958, so it comes to no surprise that her farmstead operation has raced to the forefront of artisanal goat cheese making in the last 5 years. Her herd consist of 70-80 goats all of alpine breed. The cheese is wrapped in maple leaves that were gathered on the property, spritzed with Bourbon and then smoked. Once wrapped, the cheese gets a second round of smoking. The result is reminiscent of a campfire to the nose but incredibly respectful of the decadent richness of this subtle, creamy, fresh cheese.
Each piece weighs approximately 6 oz.