Cave to Co-op, May 2026

This Month’s Selection:

STERLING from SAGE FARM GOAT DAIRY • Stowe, VT

A creamy, tangy organic cow's milk cheese with a gentle, peppery finish.
 

Sterling from Sage Farm Goat Dairy takes center stage , a French Valençay-style goat cheese made in Stowe, Vermont. Crafted from 100% Alpine goat’s milk and aged just a few weeks, it develops a delicate ash-dusted rind and soft gray bloom, reflecting a small-batch, seasonal approach.
Sage Farm Goat Dairy is a family-run creamery owned by sisters Molly and Katie Pindell,
who continue to run the farm together with a shared focus on animal care, land
stewardship, and hands-on cheesemaking. That partnership is evident in Sterling, a
cheese that feels intentional, grounded, and deeply connected to place.
On the palate, Sterling is creamy and supple with bright lactic notes, gentle tang, and a
subtle earthy finish from the ash. It’s fresh, balanced, and well suited to spring cheese
boards.
Recipe ideas include baked with honey and cracked pepper, a warm tapa with onion jam and herbs, spring greens with soft, warmed Sterling or try in a  savory leek tart or with roasted asparagus and other spring vegetables with crumbled Sterling. Sterling is also lovely with a rustic baguette or crostini and partners well with sparkling wine, dry cider, Sauvignon Blanc, light Pinot Noir, farmhouse ale or saison.

Nancy Gilman, a Provisions salesperson, shares this recipe (see below) inspired by Spain’s vibrant tapas culture, where small plates are enjoyed over wine and conversation late into the evening. After a memorable meal with a local Spanish friend, she recreated this simple yet elegant tapa—highlighting warm, softened cheese paired with fresh, seasonal accompaniments for an easy, flavorful dish!
 

Try the recipe below and let us know what you think!
 


Sterling Goat Cheese Tapa

Makes a great appetizer for entertaining!

Main Ingredients: 

  • One 5 oz wheel of Sterling
  • 3 oz small sprouts
  • 4 - 5 slender hollow green chive leaves & edible purple lowers (if in season)
  • Crostini, toasted rounds of baguette, or your favorite cracker
  • Red/black & blue fruit: Strawberries, raspberries, blueberries or blackberries
     

Sweet Onion Jam: 

  • 2 tablespoons of olive oil
  • ¼ cup sugar
  • 2 cups finely chopped onions – white or red or yellow
  • ⅛ teaspoon of fine sea salt
  • A pinch of freshly ground white pepper (or if you prefer, a blend or black)
  • ¼ cup of white wine (optional)
  • 1 tablespoon balsamic vinegar (optional)
     

Instructions:

  1. Heat olive oil in a heavy sauté pan over medium heat. Stir in sugar with a heatproof spatula, cooking until the onions are soft and just lightly caramelized.
     
  2. Add white wine and simmer until the mixture thickens to a jammy consistency; add a splash of balsamic if you like.
     
  3. Heat the cheese in one of two ways: In a hot, non-stick, heavy-bottomed sauté pan, cook the cheese 4–5 minutes per side until warmed through and soft OR bake at 375°F for 10–15 minutes until just softened.
     
  4. Place the warm cheese on a serving plate or wooden board, scatter sprouts around, and garnish with chives and fresh fruit.
     
  5. Spoon the sweet onion jam into a small bowl and arrange toasted bread rounds or crackers around the platter.
     
  6. Serve with a cheese or butter knife for spreading—then dig in.
     


Each month, your Neighboring Food Co-ops feature our region’s artisan cheesemakers by offering a specially selected cheese at great price. Look for the “Cave to Co-op” sign in the cheese section at your local food co-op. To find one near you, visit www.nfca.coop/members.


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.

 

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