Fantôme Farm Fresh Chevre
A handmade creamy fresh chrevre with a pleasant, piquant flavor.
Fleuri is a new experimental
cheese based on some cheeses cheesemaker
Anne Topham found on her recent travels in France. It is an ash-covered round that is slightly aged, so that the cheese
has a denser and richer tasting texture. It is a fabulous after dinner cheese course cheese. This cheese placed second in its category at the 2006 American Cheese Society judging.
Anne Topham and Judy Borree of Fantôme Farm began their craft with a single goat. Anne decided to try making cheese from the surplus of milk their goat produced. The result is Fantôme Farm, a small company where Anne makes cheese from the milk of their own goats.
Fantôme Farm sits high on a hill in southwest Wisconsin and boasts a milk house and cheese factory built by Anne, Judy, and the help of their friends. They chose to establish their farm near Madison, Wisconsin with the vision of personally selling and educating their customers about their goat cheese at the Dane County Farmer's Market. And, staying close to the customer remains important to Fantôme Farm after almost 20 years of artisan cheesemaking.
Fantôme Farm's fresh chevre is an elite, handmade delicacy.
Fresh milk from the farm's goats is first pasteurized, and then transformed
to curd and whey by the addition of select bacterial cultures. The curd
is gently hand-ladled into draining cloths and allowed to drain unweighted 
for 24 hours. After draining, the cheese is weighed, salted at one percent
and hand-mixed. Thyme logs are hand made and dusted with herbs, then allowed to age briefly in the farm's cave. The cheese is then packaged and delivered to customers
as quickly as possible to maintain optimal freshness. This chevre
is best savored within one to two weeks after being made, although it freezes very well.
Fantôme Farm Fresh Chevre
www.fantomefarm.com
Order by phone: (608) 924-1266
Fresh chevre is not produced in January, February, March, or the first part of April.