Bonne Bouche From Vermont Creamery
Where it’s from: U.S.Flavor: Milk, lemon, bread doughTexture: Creamy to runnyProducer: Vermont Creamery
This diminutive ashed round closely resembles one of the classic goat cheeses of France’s Loire Valley: Selles-sur-Cher, a pasteurized version of which is available in the States. Unlike its French inspiration, Bonne Bouche has a rind produced exclusively with the yeast geotrichum candidum, known for its sweet, mellow flavor. Unlike Vermont Creamery’s other aged goat cheeses, Bonne Bouche also uses ash, hence its foggy grey color.
The geo rind has a corrugated brainy appearance, so the higher ratio of rind to interior cheese means the paste breaks down more quickly, resulting in an oozing, spreadable texture within several weeks. French Loire Valley cheeses are often unaged, sprinkled in ash but essentially fresh goat cheese beneath. With Bonne Bouche, you’re guaranteed a developed rind. The cheese can age as long eight weeks out in the market, developing piquant black walnutty flavors, but for the most part it’s drippily spreadable with a bare background of lemony tang.
Thea Bandaged Sheep Cheddar
Hand-crafted in small batches using premium sheeps milk, Thea Bandaged Cheddar is made in the old world way by wrapping the cheddar wheel with cheesecloth, which helps to age and preserve the flavour.
Aged 9 months in our humidity controlled aging room the cheese yields a woody and buttery aroma, a sharp nutty profile with subtle caramel undertones. It has the sought after crystallization of a well-aged cheddar with a firm but creamy texture.
Application:Wonderful as a table cheese or slice for a decadent sandwich
Pairing:Pears, honey, and marcona almonds
Wine pairing:Chenin Blanc
Goat Milk Cheddar Cheese
Try our unique and award winning Meyenberg goat milk cheddar cheese. Made in small batches and aged a minimum of 90 days, its deliciously sharp and smooth with a robust cheddar flavor. And because its firm and sliceable, its perfectly suited for cooking and for serving.
*** Your safety and satisfaction are important to us! We cannot ship perishable products safely via ground shipping. All orders containing cheese and/or butter must be shipped using ‘2nd Day’ or ‘Next Day Air’. We only ship perishable products Monday through Wednesday to avoid any weekend transit times. Any orders containing perishable items that are shipped via ground shipping will be cancelled, and will have to be reordered. We regret any inconvenience this may cause. ***
- Aged a minimum of 90 days for robust flavor.
- Deliciously sharp and smooth.
- Firm texture easily grated or sliced.
- 100% natural. Free of soy, gluten, artificial colors and flavors, antibiotics, preservatives, or growth hormones.
- Certified kosher.
- Pasteurized cultured whole goat milk
- Sea salt
* The Percent Daily Values are based on a 2,000 calorie diet.
This goat cheddar compares well with the best gourmet goat cheeses.
Whole Powdered Goat Milk, Pouch
Goat Milk Butter
Compares with the Best Gourmet Cheeses
Garry R on March 30, 2010
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The Fine Cheese Co Goat Cheddar
We recommend a portion size of 70-120g per person depending on when you are eating the cheese. 70g is ample if you are serving the cheese immediately after a large meal or as part of a buffet. If the cheese is the main part of the meal you will need to allow at least 100g per person and you may prefer to go to 120g if you think your guests will be particularly hungry .However, if you are only a small party, you may find that the pieces look a little small. In this case, choose fewer pieces, or even just one cheese, so that you can present your guests with something that looks more substantial. If you want to provide a wider choice of cheeses, just go for slightly larger pieces and enjoy the leftovers yourself the next day.
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Its Always Great To Discover New Canadian Cheeses
A few months ago I stumbled on a terrific cheese from Ontario that I hadnt tried before. Thats not to say that it has only been available for a short time its more a case of new to me rather than new to market. Theres so much going on in the Canadian cheese world that sometimes its hard to keep up!
Lindsay Bandaged Goat Cheddar is a clothbound goat cheddar made by on their 100-acre farm near Lindsay, Ontario. The cheese is wrapped in cloth by hand before being place on pine boards in aging rooms where it rests for at least one year. The cloth wrapped cheddars are turned once a week to ensure even aging and brushed by hand when needed, until they have reached their ideal maturity.
The first thing you notice when you cut into a piece of Lindsay is the beautiful texture. When your knife hits it, the cheese sort of cuts and crumbles at the same time, as the paste is a little brittle. You can tell just by looking at it that it is aged perfectly to give the cheese the right balance of moisture and that lovely crumbly cheddar appearance. These qualities carry through to the tasting as well. The flavour starts out on the front of the palate with rich, almost butterscotch-like sweetness. The sweetness is followed by a nice tangy bite that hits the back of your jaw and lingers before a lightly fruity finish, surely a testament to high quality milk and great cheese making skills.
Also Check: Trader Joes Bread Multigrain
Humboldt Fog From Cypress Grove Chevre
Where it’s from: U.S.Aroma: Yogurt with a whiff of moldFlavor: Sour cream and citrusTexture: Crumbly cakeProducer: Cypress Grove
Many a cheese counter suggests that this cheese takes its name from the superior weed grown in Humboldt County, California. That’s not actually the case, but the cheese’s origins are trippy and wonderful enough that the idea is apt. Cypress Grove founder Mary Keehn dreamt of Humboldt Fog on a 1980s plane ride home from France, imagining it in painstaking detail, from its tall, cakey shape to the wavering line of blue-grey vegetable ash, included as an homage to the French mountain cheese Morbier. Folks new to the cheese think it’s blue mold, as in “blue cheese,” but the ash is merely decorative, and a daily acknowledgement of the French cheesemaking tradition that so moved one American woman.
Humboldt Fog isn’t sticky and silky like Brie, but you look at it and imagine a Brie in Wonderland that swallowed a growth potion. Unlike fresh goat cheese, Humboldt Fog is dusted in vegetable ash and inoculated with P.candidum to develop that edible white skin. Its flavor is saltier and less acidic than Brie, without the animal notes. Instead, you get a flaky cheesecake texture and buttermilk tang with pronounced citrus fruit. The brightness of lemon shining through all that fog.
Lindsay Bandaged Goat Cheddar
Lindsay Bandaged Cheddar has won multiple awards! It is hand-crafted in small batches using premium goats milk and is made in the old world way by wrapping the cheddar wheel with cheesecloth which helps to age and preserve the flavour. Each wheel is placed on a pine board in our humidity controlled aging room and turned each week to assure even aging. Aging the cheese in this way yields an earthy, nutty, and slightly crumbly cheese. It has the sought after crystallization of a well aged cheddar and will be the focal point of your cheese board!
Application:Make an amazing Mac & Cheese or warm winter soup
Pairing:Crisp apples, dried apricots, pistachios
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Queso De Murcia Al Vino Pdo
Where it’s from: SpainAroma: Between grape juice and red wineFlavor: Smooth, sweet, wine-likeTexture: Violet rind and pliant snowy interiorCharacter: FruityRecommended: Drunken Goat
I’d be lying if I said this was one of my favorite cheeses. I don’t tend to go for flavored cheeses in the first place, and wine-washed choices often have a disturbingly grapey quality. Still, I appreciate Queso de Murcia al Vino’s ability to coax cheese newbies over to the goat side. More specifically, the most common brand found on the American market, the charming Drunken Goat.
It has a great name and makes people pay attention. A barely firm aged goat cheese, with a smushable, pliant texture, it’s made friendlier and fruitier with a washing in one of the red wines Murcia . Most importantly, the cheese retains the soft, powdery flavor of goat milk, rather than swamping it entirely with a wine hosedown.
Beyond Chevre: 10 Essential Goat Milk Cheeses To Know And Love
Everyone knows about “goat cheese,” a.k.a. “chèvre.” It’s white, it’s crumbly, and it’s always showing up on beet salad thanks to northern California cooks in the ’80s.
Good fresh goat cheese is a special and important thing. It should be moist and creamy, without a hint of graininess. Its flavor should be clean and fresh, mouthwateringly tangy but not astringent, lemony but also milky and balanced. An unaged cheese has nowhere to hide its faults.
Unfortunately there’s a lot of faulty, gluey goat cheese out there, metallic and sour without any nuance. And that stuff, I suspect, is what turns people off goat milk cheese entirely. But there are a lot of goat cheeses out there to try besides chèvre.
In some ways, goat milk cheeses are the opposite of cow milk the longer they’re aged, the more approachable they tend to be. Some goat cheeses are buttery and mellow, with hints of lemon. Firm, aged, and rinded varieties offer flavors of nut skins and cooked milkmuch more subtle than younger styles, which are more piquant and goaty fresh chèvre is actually pretty intense.
What goat cheeses should you seek out beyond the fresh kind? In the spirit of my top 10 introductory cheeses and my survey of 10 essential sheep milk cheeses, here are 10 goat cheeses worth seeking out.
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