Add ½ cup blueberries (North Bay Produce Reserve Blueberries), and 2 tablespoons of honey (or sweetener of choice) to a medium-sized bowl.

Microwave for 30-60 seconds, or until blueberries begin to expand and a few burst.

Mash the berries using a slotted metal spoon or a potato masher until a thick sauce forms.

Stir in 1 teaspoon of fresh lemon juice, ½ teaspoon vanilla extract, and a pinch of salt.

Place the blueberry sauce in the freezer for 15-20 minutes, or until the mixture has cooled completely.

Cut the 8 ounces goat cheese log into 6 pieces and stir into the cooled blueberry sauce.

Mix until just combined; it will be a little clumpy. You want some big chunks of goat cheese throughout.

Return the mixture to the freezer for an additional 15 minutes, if needed, to firm up the mixture.

Place 2 pieces of 15-inch long plastic wrap onto a flat surface to form a plus sign. Lay the bottom piece out vertically and the top piece out horizontally.

Add the blueberry goat cheese mixture into the center of the horizontal piece of plastic wrap to form a log. (It’s okay if it’s not quite perfect yet!)

Wrap the goat cheese mixture with the horizontal piece of plastic wrap, reinforcing the log shape as you do, and then again with the vertical piece of plastic wrap.

Twist both ends of the plastic wrap to seal.

Refrigerate the log for 2-4 hours, or freeze for 30-45 minutes until it becomes firm. Bring it back to room temperature before serving with crackers.