Up in Smoke
From Rivers Edge Chèvre on Oregon’s central coast. Foraged giant maple leaves are washed and smoked over alder and hickory chips, then spritzed with bourbon for flexibility and aroma. Artisanal goat cheese balls are smoked over the same chips, then wrapped in the smoked maple leaves. Aged 11 months. “You get notes of smoked maple syrup and bourbon; it’s one of the most unique cheeses I’ve ever tasted in my life,” says Howard.