Barn First was started by Merlin Backus and Rebecca Velazquez in 2013, and is now home to a herd of thirty-odd milking goats (and their human caretakers). Before diving into the cheese business, Merlin and Rebecca lived in NYC and were frequent visitors (and favorite customers!) to our Essex Market shop. They decided to make the move to Merlin's native Westfield, VT where they learned the ins and outs of the goat cheese biz from Laini Fondiller of Lazy Lady Farm, a true goat cheese pioneer in America! They now milk roughly thirty goats seasonally, and produce a wide range of cheeses, ranging from bloomy rind to washed rind to blue.
Includes three cheeses: Cowles - a fresh and tangy goat cheese with a bloomy rind and layer of ash, Giguere - a raw milk tomme with flavors of mushroom and chamomile tea, and Urdang - a washed rind goat cheese with earthy and meaty flavors. Includes over 1 lb of cheese. Serves 4 - 6 people.