Print
Large_upinsmoke

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