*Disclaimer - Kitchen Sink not Included
Are you looking for a well rounded collection of goat cheeses? Look no further! We have put together a collection of goat cheeses that will satisfy any palate.
Willie's Goat Cheddar 160grams
Goats on Pasture 160grams
Pellets on Pasture 160grams
Reserve Goat Cheddar 160grams
Laughing Goat Cheese 135grams
Halloween Goat Blue 110grams
River's Edge Postcard
Our cheeses are cut by hand, so there are slight discrepancies of weight. We always aim to give you more! We love sharing our cheese with you.
FOR SHIPPING: CHEESE MUST SHIP OVERNIGHT. We pack your cheese in an insulated box with an ice pack via Purolator.
The River's Edge version of this creamy classic is smooth, creamy, lemony and extremely fresh tasting. Our chevre is made weekly from March through October. This seasonal favorite is enjoyed in countless ways, both sweet and savory. Try it on toast with tomatoes, in a salad, add to a smoothie, in a cheesecake, on pizza, in pasta sauce, add to a vinaigrette for a creamy dressing, and of course straight up on crackers.
Rivers Edge feta is a Mediterranean-style feta in brine. Our customers tell us it is less salty and much more flavourful then any feta found in the grocery store. Several of our Greek customers tell us our feta tastes, “just like Mama used to make!” We can't do much better than that. Delicious in salads, on tomatoes drizzled with balsamic, stuffed in chicken breast with cranberries, on pizza, and straight up!
Willie's Goat Cheddar:
A mild sweet cheddar, this cheese is perfect to eat on its own! It has a slightly flaky & crumbly texture and melts in your mouth.
Goats on Pasture:
We only make this cheese when the goats are on young, fresh spring pasture, typically during May and June. The lighter flavoured, lower fat milk the goats produce in this late spring season is necessary to achieve delicate flavours in this cheese.
Goats on Pasture has tang and acidity that is balanced by a creamy texture and suggestions of fresh grass.
Pellets on Pasture:
"Sweet with a Bit of Heat!"
We only make this cheese when the goats are on young, fresh spring pasture, typically during May and June. The lighter flavoured, lower fat milk the goats produce in this late spring season is necessary to achieve the flavours in this cheese.
Pellets on Pasture has tang and acidity that is balanced by a creamy texture and suggestions of fresh grass. In addition, we add peppercorns which contribute a spicy complexity. We first boil the peppercorns in water before adding that peppercorn water to the cheese curds during the cheese make. When I am forming the wheels of cheese, I then add the whole peppercorns. This means that the entire cheese has a spicy peppercorn flavour plus a crunch from the peppercorns!
Reserve Goat Cheddar:
Crumbly, flaky, melt in your mouth, tangy, sharp....it's just crazy good.
If you like cheeses with personality and zing, this one's for you.
This batch of Reserve Cheddar was made mid-September 2018. This is one of three batches Will experimented with a washed rind. Results are excellent!
A creamy but slice-able texture with a slightly sour taste. Made only when the goats are actually out on pasture eating fresh grass!
Halloween Goat Blue:
This eye catching goat blue cheese was made in June 2019. It has a smooth, cheddar like texture with a slight crumble. I find that this cheese melts in my mouth! The pop of orange colour comes from annatto, a south american plant extract. This is a cheese that will brighten up any cheese board!