Chevre (Rawson Brook)

Producer
Rawson Brook Farm
Country
United States
Region
Massachusetts
Size
Varies
Weight
Varies
Website
Milk
Goat
Classification
Soft
Rennet
Animal
Rind
None

Susan Sellew, owner and cheese maker at Rawson Brook Farm, has been making only fresh chevre for 28 years at her small goat dairy in Western Massachusetts. Milking a herd of 40-50 American Alpine, French Alpine, and White- Haired Sanaan goats twice a day from March to January, Rawson Brook produces about 300-400 pounds of cheese per week. The cheese has a ‘cult’ recognition on restaurant menus and retail stores in Berkshire County as well as further afield. Susan’s animal husbandry has gained her the utmost respect and recognition and she has helped set a high standard for many neighboring dairy farms and cheese producers. Morning and evening milk is gently pasteurized, then cultures, rennet and salt are added. The curd is then carefully hand- ladled into cheese cloth and left to drain overnight before packaging the following day into plastic containers for sale. The fresh Chevre is sweet, rich and creamy with back notes of fresh thyme and grass finished with a pleasantly mild goat tang. Two flavored chevres are also packaged- thyme with olive oil and chives with garlic. While best eaten alone with fresh bread and a drizzle of olive oil, Rawson Brook chevre is extremely versatile for recipes, both savory and sweet. (Chevre and onion tarts to Chevre cheese cake.)

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