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from Rawson Brook Farm, Monterey, MA
Susan Sellew raises a herd of goats and milks from late March until late December, making about 500 pounds of cheese each week. Chevre is her passion because so many different culinary results come from it, and children LOVE it. Monterey Chevre is produced in loose form, in original, thyme with olive oil, or chive and garlic flavors.