Australian natives, Gerard and Susan Tuck, developed Chevoo cheese after moving to America only to find a major lack of marinated goat cheese. What was once a staple on their Aussie table, was an unknown to many Americans. Inspired by the sprawling farmlands in Northern California, the couple decided they would fill the market gap with Chevoo.
Upon first bite of popping a bit of the cheese in your mouth, any reservations about the marinated chunks of goodness are melted away. The flavors pair perfectly with each other, and when I say perfectly, I mean it! This cheese is a full on party in your mouth, and I can tell you this much, you’ll never go back to normal chèvre again.
Ingredients like lemon, rosemary, smoked sea salt, and California dill offer endless combinations of use. In a pinch? Grab a baguette and spread a bit of cheese on toasted slices. Breakfast? Try it on a bagel or add it into an omelet. Lunch? Add a few sprinkles to your salad. Dinner? Just grab a spoon! ;)
You can purchase Chevoo at any of these locations, and if you can’t decide which flavor to buy, the rosemary sea salt is my favorite!