Sage Farm Goat Dairy specializes in fresh and soft-ripened cheeses. From herbal chevre to bloomy rinded pyramids, all of our cheeses begin with the milk made by our Alpine dairy goats. In 2011, we will be milking 14 goats, March through December, hence our production is small-scale and seasonal. All of our cheese is hand made and aged by Molly Pindell, who learned her craft at Haystack Mountain Goat Dairy in Boulder, CO.

This cheese basket will draw on the following group of fine cheeses:

Fresh chevre was our first cheese. We make a variety of flavors, including plain, lavender, tarragon, and chive, utilizing fresh, seasonal herbs from our garden. We also make a smoked chevre, which is gently flavored with applewood and maple from the farm. Our chevre is soft and light, perfect for spreading on bread or crackers and wonderful as an addition to soups and sauces.

Sterling is a typical French Valencay style cheese. Its truncated pyramid shape is dusted with ash to encourage a beautiful gray bloomy rind. Ripened for two weeks, Sterling has a dense, rich paste with a spicy, goaty bite.

Madonna is a small disc of ripened chevre, also ripened for two weeks. A bit milder than Sterling, Madonna has a white, bloomy rind and a smooth, creamy paste.

Our maple banon is a semi-ripened, hand-formed round of chevre wrapped in maple liqueur-soaked maple leaves and tied with raffia. This lovely little package imparts a deep, woodsy flavor with just a hint of sweetness.
Made with 100% raw goat's milk, our feta is reminiscent of the true Greek style.

A raw milk offering only available in the winter months, Worcester tomme is a rustic, Alpine-sytle tomme. It is aged 3-5 months, developing an earthy natural rind. The paste is mild and nutty, with a little goaty kick.