Vermont Creamery has been consciously crafting cow and goat milk-based cheeses and butters since 1984. This herby, deliciously mild cheese log is made from cultured goat's milk hand-rolled in a bright blend of basil, oregano, rosemary, and thyme. Try it spread on crackers and sandwiches, crumbled atop salads and flatbreads, or mixed into burgers, omelettes, and quiches.