Our fresh goat milk is first pasteurized and cooled to the perfect temperature for bacteria to do their best work. The milk is then fortified with Penicillium Candidum (a.k.a. “The secret sauce”). Vegetarian rennet is added, coagulating the milk and creating a stronger curd mass bond, faster. The resulting mass is then cut into cubes, drained of whey, stirred, then drained again.
From there, the future spruce reserve is scooped in molds and brined, but hold on…before aging, it’s wrapped in a lovely layer of spruce cambium strapping to provide the cheese with a bit of support as it ripens and softens fully—like France’s Saint-Marcellin in a clay crock or Spain’s Torta del Casar in its firm rind. Then it’s off to the aging room where it will be continually checked and flipped by our makers, until it is ready to start its journey to your table.
4 reviews for Merry Goat Round Spruce Reserve
Marilyn Seneff –
Outstanding!!
Gina –
I bought this cheese when I was visiting Deep Creek, MD in October, and fell in love with it. Everyone in my rental house loved it, the hint of spruce puts it over the top~ Came here to see if I could order some!
Heather Bradley (verified owner) –
OMG! This may be the best goat cheese ever. I thickly spoon it on a slice of artisan cranberry walnut bread. I have to be careful I don’t eat it all in one sitting I just ordered two more.
Chip English –
I have purchased multiple packages twice, including for gifts. It is simply fabulous. Best goat cheese I have ever had. I bake a hearty raisin bread and it pairs perfectly with that.