Does’ Leap is a diversified organic farm located in the heart of the beautiful green mountains in northern Vermont. They specialize in a variety of fresh and aged goat cheeses, all made from their own goats milk.
Their goats, a combination of Alpine and Alpine-Nubian cross, forage on the local browse and grass during the majority of the year, and are given supplemental hay, alfalfa and organic grain during the winter months. The milk from these goats is characteristic of their diverse diet- rich and sweet.
Try it plain or with an antipasto plate. You can also use it in omelets, crumbled on a salad, or covered with olive oil and served with greens.
Store in the refrigerator.