Fresh chevre is made in small batches several times a week. Part of the make process is to allow it time to develop its flavor in a slow, overnight set. When the pH has reached its optimum point, the curd is hand dipped and allowed to gently drain in cheese cloth. Once the desired consistency is reached, a small amount of sea salt and various herbs are mixed in. The flavor is light, fresh and tangy.
Flavors include: Rosemary Fig (Most Popular), Lemon, Garlic & Dill, Summer Garden, and Plain
Add HNG Salami and some local crackers and you have the perfect charcuterie snack!