So, we've been making Fresh Rounds for oh, about 14 years. This week we've decided to feature them as our cheese of the week at market. For a nice change we've rolled them in freshly chopped dill from Nana's garden. Tasting it this morning, I immediately thought it would go so well with smoked salmon, a few capers and a toasted bagel. Wow! Stop by market tomorrow to get your Fresh Round - between 8 am and 12.
A side note about the Rounds: They're really a big deal. We hand-ladle the curd into perforated cups which allows the curd to be treated ever so gently and the whey to drain. This creates a fresh goat cheese with amazing texture!! This is the method used in the beginning of cheesemaking way back when! It takes time, and we think it's worth it.