by Tenaya Darlington, madamefromage.blogspot.com
Pete demchur might be the only cheesemaker in America making extra sharp chevre. He produces an array of goat’s milk specialties from his long-established herd in Chester County, including kefir and yogurt, but the recipe for Shellbark’s Extra Sharp remains his best-kept secret.
Since spring, I’ve had a crush on Cherry Grove. This sustainable farm in Lawrenceville, NJ, produces some of the area’s most interesting raw-milk cheeses, and Toma Primavera—a rustic washed rind with an exterior that looks like a flower pot—tops my list as a picnic staple.
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