Made in Vermont: Strafford Organic Creamery Eggnog
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Tangy & tart with a hint of sweetness, this dip will convert anyone “who doesn’t like goat cheese” Ingredients: 8 oz Vermont Creamery goat cheese 1/4 full fat greek yogurt A few swirls of olive oil Juice from 1/2 a lemon A few swirls of honey 2 generous pinches of salt 2-3 kumquats Dill to garnish Directions: Add goat cheese, yogurt, olive oil, lemon, salt & honey to a food processor & mix until smooth. Add to your favorite serving bowl and top with thinly sliced kumquats, flaky salt, a drizzle
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Tangy & tart with a hint of sweetness, this dip will convert an…
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45K views · 135 reactions | Our cheesemakers are passionate about the...
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43K views · 75 reactions | At Vermont Creamery, we measure what...
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We spend a lot of time growing mold - and in particular geotrichum - the cheesemaking cultures that give Bonne Bouche its uniquely wrinkled rind. In this timelapse, we share a peek inside the world of our cheesemakers! Watch here → http://bit.ly/1JJLJ49 #wrinklesaresexy #curdnerds #cheesemaking #Vermont #video | Vermont Creamery
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We spend a lot of time growing mold - and in particular geotrichum - th…
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For over 30 years, our cheesemakers have worked tirelessly to master their craft – that’s not something you can learn from a book. Help us spread the #cheesebutterlove and enter to win a year's supply of cheese & butter → http://bit.ly/CheeseButterLove | Vermont Creamery
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