SAGE FARM GOAT DAIRY, STOWE, VT
A farmstead goat milk cheese with geotricum/penicillin rind and a lemony, tangy and creamy taste.
Madonna is a small disc of ripened chèvre, aged for two-to-three weeks and made with farmstead pasteurized milk by cheesemaker Molly Pindel. Madonna has a snow-white geotrichum and penicillin rind and a lemony, tangy paste. It is best eaten on its own in all its glory with nothing more than a crusty baguette.
Molly Pindell grew up in rural New Hampshire and worked for two years at the Haystack Mountain Goat Dairy in Boulder, Colorado where she fell in love with goats and began learning the art of cheese making. Sage Farm was started and is still run very much as a family farm with Molly and her sister, Katie. Their two houses are located on either side of the milking barn. They try to divvy up the workload; Molly performs most of the cheese-making and aging and Katie manages the goats and the pastures. Dave keeps the books and enjoys tractor work, ranging from compost management to hauling firewood. Bob’s endeavors include maple syrup production, cider-making, and keeping us all in a good sense of humor. Everyone pitches in selling and marketing their products, which include a variety of fresh and ripened goat milk cheese.
Feeling adventuresome? Check out this seasonal special sandwich: Chèvre, Rhubarb, and Charamelized Onion Grilled Cheese!
Cave to Co-op is a partnership between Provision International and the Neighboring Food Co-op Association (NFCA) to support local, artisanal cheese producers in our region and make their products more easily available to co-op shoppers. The NFCA is a network of more than 35 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise. For more information, please visit www.nfca.coop.