Up in Smoke
Three Ring Farm, home to Rivers Edge Chèvre, is owned by Pat Morford and is located in Oregon's Central Coast Range. There, Morford and her daughter Astraea produce a number of cheeses from the milk of their herd of 90 Alpine goats. They hope to soon venture into making mixed goat's and sheep's milk cheeses as well.
Up in Smoke is a small, delicate goat's milk cheese wrapped in locally grown, Big Leaf Maple leaves collected on the farm. The leaves are gathered, washed, and then smoked over alder and hickory chips for several hours to dry them out. They are then gently spritzed with bourbon to add both flexibility and extra smokiness. The delicate balls of fresh chèvre are also smoked over the same alder and hickory before being wrapped in the leaves.
Flavors of Up in Smoke are initially milky and lactic followed by notes of citrus, pepper, and smoke with a subtle bitterness underneath. The texture is soft and claylike, with a delicate smoke aroma.
Up in Smoke pairs well with a hard cider, mead, or bourbon.