Up In Smoke
Cheesemaker Patricia Morford of Rivers Edge Chevre fulfilled a long-held dream when she started making cheese from the milk of her small herd of Alpine goats. Pat grew up with goats, originally keeping just one to provide fresh milk for her family, and gradually established her own herd and cheesemaking facility in the foothills of the Oregon Coast Range. Pat, along with her daughters, now makes a range of award-winning fresh and aged cheeses, and the quality of the herd's milk shines through in all of them.
To make the lovely Up in Smoke, the Morfords walk the woods bordering their pastures (sometimes accompanied by their goats) gathering maple leaves, which are washed and smoked over alder and hickory chips, then spritzed with bourbon. The cheesemakers shape their fresh chevre into balls, which are smoked over the same chips and then wrapped in the smoked leaves.
Farm / Company: River's Edge Chevre
Cheesemaker: Pat Morford and Astraea Morford
Proprietor: Pat Morford
Affineur: Pat Morford and Astraea Morford
City, State: Logsden, Oregon
Region: Pacific Northwest
Country: USA
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Traditional
Rind: Leaf-wrapped
Texture: Soft
Aging: Fresh
Size(s): 4 oz
