Seal Cove Farm fromage!
Because I am uncomfortable just taking, taking, taking from all you New Englanders I will offer a tip of my own: Seal Cove Farm goat cheese.
I will admit I did not have to ferret very hard to find this cheese (I think I read about it in Gourmet) but sweet mother of god it is good. It's a totally different animal than most other cheeses (beat Coach Farm cheese in a blind taste in my house that was not terribly scientific but was good enough for me: my boyfriend, a man of impeccable taste (clearly!), and I both selected it.)
It is mellow with a very creamy bite at the end -- it is almost like a cheesecake in consistency. You mostly taste it -- I'm not sure how to explain this -- on the roof of your mouth towards the back. Wonderful on its own -- too mellow for cooking. Slap it on a Carr's table water cracker and prepare for nirvana.
From my understanding (and experience) it is made in Seal Cove on Mt Desert Isle -- I think a woman named Barbara. She owns (or did 4 years ago) an Inn, a pretty yellow place that was closed when I got there. :( but the baby goats were there in the pen and they all leapt up to kiss my face... those velvet muzzles!
They may have moved ops, but this information is current as of 1996. I will do a web search and see what else I find. -- pam