Classic Goat Chèvre (Kennebec)
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 the property in Maine that had 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.
Kennebec Cheesery’s classic and most popular chèvre comes in two ways: in small rounds or in cubes marinated in olive oil. To produce the fresh cheese, milk is heat-treated and cooled down to 75-80 degrees before culture and rennet are added. The inoculated milk then sits for 24 hours as the curd forms. The following day, curd is scooped into molds, where it sits for another two days, being flipped periodically, then is salted and moved to the refrigerator. Finally, on the fifth day, rounds are rolled in herbs, such as a mixture of Herbes de Provence (other versions include Classic, Dill, and Cracked Peppercorn).
Kennebec Cheesery Chèvre is smooth, creamy and lightly salted, with a fantastic spreadable texture. Herbed coatings are thick and potent, the cheese thus lending itself well to pairing with bread or crackers.