Our Cave to Co-op for December 2019 is a goat cheddar from Boston Post Dairy in Enosburg Falls, Vermont.
Boston Post Dairy is located on the Gervais Family Farm, a family-run farm in northern Vermont owned and operated by Robert and Giselle Gervaise and 12 of their 15 children. The Gervaise family has been farming the property since 1962 when they began with 35 Jersey cows and 220 acres of land. Today they milk over 1,800 cows and grow 3,100 acres of corn and hay.
In 2013 their farm was given the prestigious Vermont Dairy Farm of the Year award that yearly honors an outstanding, efficiently managed dairy enterprise that sets a strong example for other farmers to follow. Farms are evaluated on a number of criteria including production records; herd, pasture, and crop management; environmental practices; contributions to agriculture and the local community, and overall excellence in dairying.
Boston Post Dairy is operated by their four daughters and named after the old road that runs through the property. The Dairy is home to 70 dairy goats and 80 dairy cows. They make cheeses from goat milk, cow milk, and a blend of goat and cow milk.
Boston Post Goat Cheddar is made with their Vermont farmstead goat milk and handcrafted in small batches. It has a smooth, creamy texture and a sweet, nutty flavor with a tangy finish.
Check out these recipes using this lovely goat cheddar.
Serves 4 – 6
1 small butternut squash, peeled and cut into ½ inch pieces
2 cloves of garlic, minced
3 T extra-virgin olive oil
salt and pepper
2 T balsamic vinegar
1 tsp maple syrup
2 tsp Dijon mustard
8 cups baby spinach, chopped
1 medium firm apple
6 oz Boston Post Goat Cheddar, diced
½ cup toasted pecans
1. Pre-heat oven to 400°F.
2. Stir squash, garlic, 1 T oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in a large bowl.
3. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard, and the remaining ¼ teaspoon each salt and pepper in the large bowl.
4. Add spinach, the roasted squash, apples, cheese, and pecans. Toss to coat, then serve.
Goat Cheddar & Pear Soup
4 ounces unsalted butter
1 onion, diced
2 garlic cloves, minced
⅓ cup all-purpose flour
2 tsp mild paprika
5 cups chicken or vegetable broth
3 medium ripe pears, peeled and chopped
3 cups Boston Post Goat Cheddar, shredded
salt and pepper
1. In a Dutch oven, heat butter over medium-high heat; sauté onion and garlic until tender, 7-9 minutes.
2. Stir in flour and paprika until blended; cook and stir 2 minutes. Gradually stir in broth.
3. Add chopped pears; bring to a boil. Reduce heat; simmer, covered, until pears are tender, about 15 minutes, stirring occasionally.
4. Purée soup using an immersion blender or cool slightly and puree the soup in batches in a blender; return to pan.
5. Add cheese, reserving ½ C for garnish, and pepper; cook and stir over low heat until cheese is melted, 3-5 minutes.
6. Top with reserved goat cheddar. Serve.