Goat Cheese Giveaway

Coupole Party

This post goes out to the reluctant goat cheese lover. And the cracker doubter. And the person who doesn’t have a decent cheese board.

It’s a trifecta of good things.

Vermont Creamery has teamed up with 34 Degrees Crackers and Brooklyn Slate to offer a Goat Cheese Board Giveaway that includes all of the things you see in this picture.

Vermont Creamery Giveaway

I have a monster love for all of these things, which is why I agreed to receive this sample set and to create a favorite pairing with Vermont Creamery cheese. Scroll down, down, down and you can see the giveaway details.


First, let’s talk cheese.

Coupole Closeup

Vermont Creamery is run by one Allison Hooper, a cheesemaker who has perfected a style of French goat cheese known for its furrowed brow (a.k.a wrinkles). I’ve written about her cheeses before, and I visited her and stayed in her “cheese blogger chalet” a few summers ago – you may remember.

Her goat cheeses are such tender cakes – balanced in flavor, with a very subtle tang. I love to accentuate their mild acidity with lemon or with blackberries and honey. A few weeks ago, I came across this Yuzu Marmalade, which has a floral backnote. It made me do back flips.

Yuzu Marmalade and Coupole

When you try Coupole, bring on the lemon curd, the lemon tea, the lemon-tinged ginger cookies. It also loves a French 75 cocktail.


Let’s talk crackers.


I like to save the packaging from Vermont Creamery cheese and turn them into cracker pens. You know I have a love-hate relationship with crackers. Most of them will do their best to overshadow delicate cheese, so I ignore them.

34 Degrees crackers are wafer thin. Thin enough to garnish an ice cream sundae. They underscore soft cheeses without competing for attention. The “plain” style and “rosemary” pair beautifully with goat cheese. Coupole told me she loves them.


Finally, let’s talk cheese boards.

Brooklyn Slate

Serving a nice cheese on an old banged up cutting board made out of plastic is like serving caviar from a sippy cup. Get yourself a decent cheese board if you are going to endeavor to show off your cheese love. Wooden boards are terrific, but slate photographs nicely, and you can write on it.

I use two sizes of Brooklyn slate, and I cart them hither and thither. They are durable, and I think they’re ideal for staging a theatrical cheese experience.

Coupole Board

I believe every cheese board should be theatrical – lower the lights, break out the egg spoons and littlest knives in your cupboard, pull out some cloth napkins, raid your pantry for honey, jam, nuts, apricots. Then present the most fascinating cheeses you can find — let them relax at room temperature for 30 minutes before you serve them. When you arrange them, stagger them across the board with an array of nibbles so your guests can experiment with different flavor combinations.


For the Giveaway

To enter, drop me a comment and name 1 or 2 items in your cupboard that you’d like to try serving with these goat cheeses. It can be a jar of jam, a curious wine…anything to create an interesting pairing.

The winner will be selected at the end of this week, on December 19, 2014. If you’re selected, I’ll collect your mailing address and pass it on to Vermont Creamery so they can send you the fixings for a goat cheese board.


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36 Responses to “Goat Cheese Giveaway”
  1. I have a jar of Midnight Jam from Beekman 1802, made with black currants and blackberries that I have been wanting to try with some goat cheese. I also have some honey I snuck home from France that would probably be divine drizzled over this cheese. Stay Cheesy!

  2. Donna says:

    If you think marmalade would be a good pairing, how about some sugared pecans? Am trying to imagine the flavors that you have described and wonder if a small glass of Madeira would work? How delicious to think about this!

  3. Ligia says:

    I would love to add caramelized Granny Smith apples, which are lovely with goat cheese and rosemary (in the crackers). I would cut the apples in thick round pieces (a little smaller than the cracker) and layer it over the cracker with the goat cheese on top. Pears poached in Riesling would be great too.

  4. Margot C says:

    I adore Goat Cheese with nuts, pistachios are particularly nice. I go straight for the bag that has been hulled already because why not. That and I made a jam this year of Blackberries/Tunbinado Sugar and Vanilla Bean that I think on a crusty crumbling baguette might be nice with the soft Goat Cheese with a Prosciutto di San Daniele. I would have all of this with a Riesling This is perhaps the Southerner in me (I’m from New Orleans), but the slightly sharp bite of cheese with the slightly fatty, slightly salty cured meat and a dab of the sweet all hangs together just like biscuits and ham. Keep those pistachios nearby in a little bowl.

  5. Katherine says:

    I just bought the black pepper version of these crackers, they are so good! I love the little serving tray you’ve made for them. I would love to try these cheeses with some local honey or jam.

  6. shannon says:

    Zingermans chocolate bar with goats milk, chile and pistachio. Also, Allagash brewing ‘Nancy.’

  7. Alex says:

    Planning to bust out some sour cherry-apricot-St. Germaine preserves with a slice of Dragonfly and crispy homemade rye crackes Christmas eve.

  8. webhill says:

    I would like to try this with some of my homemade limoncello! 🙂

  9. Rebecca says:

    I would love to mix it with some lingonberry jam!

  10. manda says:

    I have some jam… sounds yum.

  11. itzia says:

    i’d try it with one of my husband’s bourbon barrel aged stouts.

  12. lizb says:

    I have a jar of creamed honey that is calling out for these. I also would love to try this with a balsamic reduction.

  13. Marian Allen says:

    I would light to use some of my molasses espresso balsamic vinegar apple butter,
    And some caramelized shiitake mushrooms

  14. Chelsea says:

    I’d love to try these with the strawberry rhubarb jam I have in my fridge and a glass (or several) of cava!

  15. Meredith says:

    I think I might like to try it with some of my organic wild flower honey. Or, I don’t know if it’s weird, but I love goat cheese on a wafer thin slice of apple instead of a cracker. Right now that would be Honeycrisps. 🙂

  16. Amanda G says:

    Ooh, roasted beets and balsamic glaze for sure! I’ve been getting a lot of beets through my CSA and goat cheese is one of my favorite pairings!

  17. Karina says:

    I would serve this luscious cheese with spicy mango chutney i picked up from Kalustyan’s in NYC (madame, you have to go here if you haven’t already: http://www.kalustyans.com/) with crackers.

    Also, with sliced green and red apples from the Fair Food farm stand.


  18. Karen says:

    Goat cheese is fabulous on its own. Don’t want to over shadow it. How about a bit of roasted fig and a drizzle of vanilla fig balsamic.

  19. LynneMarie says:

    I would pair them with honey and balsamic vinegar.

  20. Adrienne says:

    I just served a cheese board on a banged up cutting board last weekend =/ I’m in need of this beautiful baby. And, since I’m lactose intolerant, goat cheese is my delicious cheese of choice.

    I’d pair these beautiful cheeses with some fig jam that I just picked up and maybe try them with the balsamic strawberry jam I grabbed from the Farmer’s Market. Honey, goat cheese, and fresh strawberries make me a happy woman.

  21. Adam says:

    I am thinking (and I am not sure why) harissa and Sicilian olive oil…

  22. Dandi D says:

    It may be simple, but I’d just like the cheese with some Triscuit crackers.

  23. Alec boyle says:

    Buckwheat honey and sesame-rice crackers.

  24. Renee says:

    I’d make an appetizer by rolling the log of cheese in sunflower seeds and drizzling with honey and serve with fresh berries and crackers.

  25. Rose C says:

    I’d like to pair that lovely cheese with a drizzle of Lucero Olive Oil’s Lemon White Balsamic!

  26. Donna V says:

    All the above Madam Fromage!

  27. Katelyn says:

    I have a cranberry chutney waiting in my pantry and some Lavender Earl Grey tea that would make for a lovely afternoon with that goat cheese!

  28. Jane says:

    I would try these with just a smidge of maple cream to remind me of being home in Vermont.

  29. Vivienne says:

    Pickled strawberries and freshly cracked black pepper!

  30. Christine says:

    My sister Grace makes really lovely jams and preserves and chutneys, so I I were going to pull something out of my cupboards to really make a cheese board sing, it would probably be some of her whole figs preserved with limes, or her peach jalapeño jelly. Maybe a bit much for Vermont creamery goat cheeses, but her peach chutney is dynamite with a more robust aged cheese.

  31. Abigail says:

    I have a scrumptious wild thimbleberry jam that I’ve been obsessed with lately and eating with everything. Also have stocked the last of the Foxbarrel cider which would go perfectly. Then again, what doesn’t go with goat cheese?

  32. JesSICA says:

    Onion garlic jam and pear brandy

  33. Jana says:

    I have some homemade habanero pepper jam that I would love to pair with some delicious goat cheese!

  34. tdarlington says:

    Congrats to Margot C., for winning this giveaway! Thanks for all the incredible pairings everyone submitted, from mushrooms to thimbleberry jam!

Check out what others are saying...
  1. […] felt like a goat cheese re-commitment ceremony — the many pairings you suggested for the Vermont Creamery Giveaway filled my dreams with thimbleberries and Midnight Jam. Smooches to everyone who left a comment […]

  2. […] on a cheese board this time of year should remind you of snowfall. Recommended: Vermont Creamery Coupole or a little French number, like Chabichou du Poitou. My favorite goat cheese pairing this year: Yuzu […]

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