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Corona Virus Note:
Thank you for making local farmers a priority! Unfortunately, right now we are at max capacity for customer orders.
Our new customer registrations have almost quadrupled in the last two weeks and as a team of six, we are unable to fulfill all of these orders. We have started assigning our new sign ups to a wait list so that once we have re-calibrated our operations and hired the necessary employees, we can open up our registrations again. At this time, we do not have an estimated date of when we will be able to add new customers. We will send an email letting you know that you can begin ordering from us. Please register an account to be placed on the waitlist.
*If you are over 60 or immunocompromised, please say so in the Driver Notes during registration. You will be the first removed from our waiting list.*
HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
Originally produced in and around the central regions of France, traditional Chèvre is heavily influenced by the climate and pastures on which the goats graze. Depending on its characteristics, a region might invoke flavors suited for white mold cheeses, while others produce milk best enjoyed fresh.
A blend of cultures and rennet are added to raw or pasteurized milk in large vats, helping the milk coagulate and form a dense curd. Once the curd has solidified, it is separated and drained of whey. Workers then ladle the broken curd into special molds, allowing the cheese to rest and breathe. During this process, any remaining whey is strained naturally with the help of a generous coating of salt. This brining enhances the flavor and prevents the growth of any unwanted bacteria. In the case of fresh cheese, virtually no aging is needed, while on the other hand some aged variants require up to 12 weeks of maturation before they are fully developed.
True to the principles of craftsmanship and ingredients, traditional French Chèvre contains no artificial fillers or additives – nor do artificial preservatives ever find their way into the production process. This ensures a gluten-free cheese of the highest quality every time. With the use of calf rennet, however, most Chèvre is not suitable for vegetarians.
Pair the tart flavors of fresh Chèvre with honey, ripe pear and roasted walnuts.
It may come partially frozen, which is totally fine! Keep it frozen and it can last months.