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What to eat in New England? Top 8 New Englander Goat Cheeses

Last update: Mon Dec 16 2024
TABLE OF CONTENTS

Best New Englander Goat Cheese Types

01

Cheese

WEBSTERVILLE, United States of America
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Bijou is an American cheese hailing from Vermont. The cheese is made from pasteurized goat's milk and it's left to age for 30 days. During the maturation period, Bijou (jewel in French) forms a wrinkly mold-ripened rind with a sweet and yeasty aroma.


Underneath it, the texture is smooth and creamy. The flavors are tangy, sharp, yeasty, clean, milky, and sweet, with hints of hazelnuts and flowers. It's recommended to serve this small hand-shaped button of cheese with pickled cherries, pancetta, fig jam, and roasted hazelnuts. 
02

Cheese

WEBSTERVILLE, United States of America
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Coupole is an American cheese produced in Vermont by Vermont Creamery in Websterville. The cheese is made from goat's milk and it's shaped into a dome. The texture is creamy and dense, while the aromas and flavors are fresh, mild, and milky.


The wrinkled rind has a strong and intense aroma that makes the cheese stand out on a cheeseboard. Coupole is an award-winning cheese, including a silver medal at the 2011 World Cheese Awards. This unique cheese is named after its likeness to a snow-covered dome. 
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03

Cheese

VERMONT, United States of America
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Bonne Bouche is an American soft cheese made in Vermont. The cheese is made from pasteurized goat's milk and microbial rennet. The rind is mold-ripened and sprinkled with tree ash, and it's then aged for 10 days until it develops a wrinkly rind.


After that, it continues to age for up to 80 days. The rind has a yeasty aroma, while the texture is smooth and creamy. The flavors are grassy and citrusy, but they become more robust and piquant with further aging. The name of the cheese means good mouthful.

04

Cheese

VERMONT, United States of America
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La Luna is an American cheese hailing from Vermont, where it's produced by Blue Ledge Farm. This Gouda-style cheese is made from raw goat's milk and has a waxed rind. The aromas are grassy, and the texture is semi-firm and smooth.


The flavors are creamy, tangy, fresh, and milky. It's recommended to pair it with a glass of beer on the side. The name of the cheese means the moon in Italian, referring to the fact that the creators of the cheese met in Italy and began planning for their cheesemaking there.

05

Cheese

SIDNEY, United States of America
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Kennebec Highlands Caerphilly is an American cheese originating from Sidney, Maine, where it's produced by Kennebec Cheesery. The cheese is made from pasteurized goat's milk and it's usually left to age from 4 to 6 months before consumption.


Underneath its waxed rind, the texture is semi-hard, smooth, and creamy. The aromas are milky and grassy, while the flavors are salty, tangy, and nutty. Kennebec Highlands Caerphilly is often added to pizzas, salads, and pastas, and it's recommended to serve it with bread or crackers. 
06

Cheese

WEST PAWLET, United States of America
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Mettowee is an American cheese hailing from Vermont, where it's produced by Consider Bardwell Farm. The cheese is made from pasteurized goat's milk and it's available from May through October. Underneath its natural rind, the texture of this fresh cheese is silky smooth, creamy, and soft.


The aromas are subtle, clean, and fresh, while the flavors are creamy, tart, acidic, and tangy. It's recommended to serve Mettowee cheese with fruits, jams, and salads.

07

Cheese

WEST PAWLET, United States of America
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Danby is an American cheese hailing from Vermont, where it's produced by Consider Bardwell Farm. This hard cheese is made from raw goat's milk and it's usually left to age for at least 6 months before consumption. Underneath its natural rind, the texture is firm, dense, and smooth.


The aromas are rich, while the flavors are sharp. Danby is named after the eponymous town in Vermont, famous for its white marble, referring to the dense white paste of this cheese. It's recommended to grate Danby over pasta or slice it and eat it on its own as a snack. 
08

Cheese

LEBANON, United States of America
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Melville is an American cheese hailing from Lebanon, Connecticut. This soft artisan cheese is made from pasteurized goat's milk and it's ripened from 7 to 14 days. When young, after 7 days, the texture is silky and blubbery, and after 14 days the texture becomes oily, soft, elastic, and supple.


The flavors are sweet, mild, buttery, and slightly tart and acidic. It's recommended to use Melville with pasta dishes, pizza, tomatoes, fruit jams, and mushrooms. Pair it with a glass of wheat beer or champagne. The cheese is named after the famous author of Moby Dick, and that's why the co-founder of Mystic Cheese, Brian Vivitello, refers to the texture of Melville as blubbery.

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New Englander Goat Cheeses