Leave a comment

American Cheese Month 2013: Up in Smoke

up in smoke 3

Fresh goat cheese.
Wrapped in maple leaves.
Smoked over alder and hickory.

Need I convince you more?

River’s Edge, from the Central Coast Region of Oregon tells how they make these delicious little cheeses:

“To make our Up In Smoke, we start by wandering through the woods that border the pastures, gathering big-leaf maple and vine maple leaves, often with the company of the goats, who are always curious about what we’re doing out in the fields with them. We wash the leaves and smoke them for several hours to dry them out, then we hand-shape our fresh artisanal chèvre into balls and smoke them over the same alder and hickory chips. After they’ve picked up that marvelous autumn aroma, they’re ready to be wrapped in the smoked maple leaves, which we’ve spritzed with a bit of bourbon for flexibility and that additional hint of smoky flavor.”

You’ll most-often find Up in Smoke wrapped in large, bourbon-sprayed maple leaves but as winter comes and the leaves become scarce, you may occasionally find them in the leaves of the Salal, a Pacific Northwest evergreen.

up in smoke 2

It’s a fabulously rich. clean and tasty cheese. The smoke does not dominate, but elevates the clear, bright lactic tang of the goat milk. Pat Morford, her family and small hear of goats make many varieties and I have had the fortunre to try just a very few. If Up in Smoke is any indication, they’re near the top of American Artisans.

up in smoke 1


Cheese: Up in Smoke

WHO: River’s Edge Chèvre

Where: Central Coast Range, Oregon

Milk Type: Goat (pasteurized)

Texture: soft, smooth, silty clay

Rind: none/leaf-wrapped

Format: 4-5oz ball

Tasting notes: milky & citrussy with a light, smooth smokiness  



What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: