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Ingredients:
Every torte contains our fresh
chèvre, made with cultured pasteurized goat's milk, salt, and
rennet.
▪ Basil Pesto (fresh basil,
garlic, olive oil)
▪ Honeybee Truffle (honey and
white truffle oil)
▪ Sun-Dried Tomato Pesto
(sun-dried tomatoes, olive oil, garlic, rice wine vinegar,
crushed red chiles)
▪ Olive Tapenade (Spanish olives,
artichoke hearts, garlic, olive oil, sweet red peppers)
▪ Roasted Hazelnut and FrangelicoTM
(brown sugar, roasted hazelnuts, real vanilla, FrangelicoTM
liqueur)
Quantities:
We sell our tortes in 5-ounce or
1-pound tubs.
Storage Tips:
When refrigerated, our tortes will
keep for six to eight weeks after the culture date (marked on
the label). If you do not finish a torte after opening it, we
recommend that you add a small amount of olive oil to cover the
top of the cheese before putting it back in the refrigerator.
For the hazelnut torte, you may want to use a neutral oil, such
as grapeseed, if you do not have a fresh nut oil available.
Award-Winning Cheeses!
Our fresh
chèvre placed 1st in the 2007 American Dairy Goat Association's
Goat Cheese Competition in the "fresh cheese" category, and our
fabulous Roasted Hazelnut torte impressed the judges (and the
crowds!) at the 2007 American Cheese Society's Festival of
Cheese, getting a 2nd-place ribbon.
You
can see some of the pictures from the event here.
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