Kennebec Cheesery is run by mother-daughter team Jean Koons and Linnea Koons Morrison. Originally from New Zealand, both Jean and Linnea were raised on farms. They moved to the U.S. about 15 years ago, settling into a property in Maine that has belonged to Jean’s husband’s family for several generations. Now they produce small batches of cheese each day, using milk from their herd of approximately 28 goats, sometimes also using organic Jersey milk from a neighbor’s farm.
Snow Pond, a goat’s milk bloomy rind cheese, is based on a recipe by cheesemaker and author Margaret Morris Peters. Named for one of the local nicknames given to Messalonskee Lake, which is next to the Koons’ property, the small rounds are aged for three to four weeks.
Snow Pond is covered in a thick, white rind strongly reminiscent of grass and mushrooms. The paste is varied in texture: it’s chalky towards the outside, and creamier towards the center. Flavor is delightfully mild, milky and creamy with a lingering hint of salt.
Pair Snow Pond with a Verdejo or another crisp white wine. For beer pairings, try it with a summer ale such as Rising Tide’s Island Trail.