Gorgeous balls of ashed rind goat's milk ideal for aging. Beneath her wrinkly exterior lies a complexity not often found in such a young cheese. When young, its thin skin is white and slightly wrinkled. Closer to 5 weeks old its dryer and crumbling, becoming more wrinkled, allowing the ash to shine through. Notes of lemon, allspice, and a distinct goat tang show through with a milk flavor and light, firm texture
Considering the milk…
• pasteurized goat’s milk
What’s the type?
• a bloomy ashed rind aged at least 10 days
Where in the world?
• Capriole Dairy in Greenville, Indiana
