Goat Cheese

Vermont, with over 40 cheese makers,
is known for its high quality artisanal cheeses.

Fat Toad Farm, along with many other Vermont cheese makers, is listed on the Vermont Cheese Trail www.vtcheese.com. Fat Toad Farm produces farmstead cheese, meaning all the fresh milk used in cheese production comes from our own goats. Our cheese has subtle flavor nuances throughout the year as the seasons and local vegetation change, and therefore the diet of our goat’s.  High quality alfalfa hay is fed in the winter months while our pastures are under snow.

Five Distinct Fresh Goat Cheeses

	Fresh Chèvre — A mild goat cheese made in just twenty-four hours. Rich floral creaminess and velvety texture with light citrus notes. Great on salads, in cheesecake, on crackers or used in cooking.
	Maple Chèvre — Our trademark cheese that highlights the best of Vermont. Think maple cheesecake! Amazing when paired with fruit or used in desserts. Spread on crepes, waffles, pancakes and toast.
	Sundried Tomato and Basil Chèvre — A classic Italian flavor, frequently served as an appetizer with crackers but also good on pasta or any other Italian dish.
	Ginger Cilantro Sesame Chèvre — A fresh crisp taste, very popular in the spring and summer. A unique combination of flavors wonderful with crackers but also great on baked fish or in fish tacos.
	Olive Lovers’ Chèvre — Fresh chèvre mixed with a locally made Muffaletta that consists of several kinds olives, olive oil and garlic. Great with crackers and toast or mixed into pasta.