Kennebec Cheesery is run by mother-daughter team Jean Koons and Linnea Koons Morrison. Originally from New Zealand, both Jean and Linnea were raised on farms. They moved to the U.S. about 15 years ago, settling into a property in Maine that has belonged to Jean’s husband’s family for several generations. Now they produce small batches of cheese each day, using milk from their herd of approximately 28 goats, sometimes also using organic Jersey milk from a neighbor’s farm.
Chamoose is a bloomy rind double crème ‘mini brie’ which is made using organic Jersey cow’s milk that the Koons buy from a neighbor’s farm. After a friend who visits France regularly told them that the cheese reminded her of Chaource, the Koons decided to name it ‘Chamoose’ as a local take on the name. The rounds are aged for three to four weeks.
Chamoose has a gooey, sticky texture and a creamy, slightly sour taste. Notes of hay, nuts and butter can be detected.
Pair Chamoose with an unoaked Chardonnay or with a Belgian-style farmhouse ale, such as Allagash Saison.