This pasteurized goat's milk cheese hails from Vermont's great Vermont Creamery. Slightly aged, the interior is thick and dense with a softer exterior. Tart and minerally, it pairs well with a white or red burgundy, dependent upon the weather.
A pasteurized goat's milk cheese from Vermont. Sprinkled with ash and aged only ten days before being put out to market, this cheese will have a soft and super creamy interior which will becomes more pronounced in flavor as it ages. We enjoy this cheese with an austerely dry French rose.
Made by Soyoung Scanlan at Andante Creamery in Petaluma, this cheese is unique, subtle, sublime. The outside is rubbed/washed in blackberry conserve and brandy everyday until the rind starts to form. From the wash, an inherent sweetness and tartness are imparted.
Made by Mary Keehn in Humboldt County, California, this is the flagship of American goat cheese making. At the front you will taste buttermilk followed by floral notes from grazing and finish with bright citrus.
Pasteurized goat's milk cheese from the region of Leon, Spain. This cheese is made with the milk of Alpine goats. Although each log may differ slightly in flavor, the overwhelming flavors found are bright notes of grass, sunshine, and chlorphyll to be finished with lemon and bright citrus to finish!
Made from the geniuses at Cypress Grove, this cheese is what we like to consider the true cotton candy of cheese. Midnight Moon is made in Holland of organic, pasteurized goat's milk. Nutty, sweet, and slightly salty, this cheese pairs beautifully with zinfandel!
A raw goat's milk cheese from the AAArdennes region of Belgiuum. The semi-soft cheese carries an upfront aroma of lemon juice, a touch of pinenut, and a grassy finish. We like to pair this cheese with a saison beer born out of the Saison Renaissance in America.
An aged goat cheese from Sardinia is a rare find, but it is also a delicious one! Made in the same recipe as Pecorino Fiore Sardo, this cheese is poured as an uncooked curd into its mold, slightly smoked, then left to ripen in cool cellars. There's a kick of black pepper flavor on the palette, which finishes with the saltiness we associate with pecorino style cheese.
This little gem is from the French Basque. It's also up for the title of oldest surviving cheese recipe said to date back almost 4,000 years. Like many cheeses with long, storied histories, there's a reason they survive: because they are delicious. This cheese, while still mild, has nuttiness, sweetness, tartness, and balance. We like it with a not-too-buttery chardonnay.