A second-generation goat cheese maker dishes written by Sophia McDonald photography by Eugene Pavlov Does anything epitomize spring more than baby goats frolicking in a farmer’s emerald green field? This has been a familiar view for Patricia Morford with Rivers Edge Chèvre since 1958, when her father brought home the family’s first goats. Jack, Stripes and Pinky had a specific job—eating the blackberries that had overrun an apple orchard. They stayed with the family long after the vines were gone, however, and ended up being the inspiration for Morford’s career as a farmstead cheesemaker. Long before she wrapped her first log of chèvre, Morford was known for her outstanding goat breeding program. “I just kind of fell into making cheese because I had such good milk genetics and I was interested in producing food,” she said. She started making cheese for her family around 1970. By 1990, she had decided…