Three Ring Farm, home to Rivers Edge Chèvre, is owned by Pat Morford and is located in Oregon's Central Coast Range. There, Pat and her daughters, Spring and Astraea, produce a number of cheeses from the milk of their herd of 60 Alpine goats.

Up in Smoke is a small, delicate goat's milk cheese wrapped in locally grown, big leaf Maple and vine leaves. The leaves are gathered, washed and then smoked over alder and hickory chips for several hours to dry them out, before being gently spritzed with bourbon to add both flexibility and an extra smokyness.

Simultanously, the delicate balls of fresh chèvre are smoked over the same alder and hickory before being wrapped in the leaves.

Flavors of Up in Smoke are initially milky and lactic followed by notes of citrus, pepper, and smoke with a lightly bitter hint underneath. The texture is soft and claylike, with a delicate smoke aroma.