Cheese

A gorgeous 1 lb semi-hard wheel covered in beautiful flowers and herbs- the perfect Summer cheese- even if it’s not quite Summer. The paste is mild and buttery flavor while the herbs and flowers on the outside makes for an incredibly aromatic palate reminiscent of walking through a grassy field of flowers and lavender

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a semi-hard flowered rind aged 7 – 8 months

Where in the world?

•       Capriole Dairy in Greenville, Indiana

Beautiful hand ladled loaves have incredible longevity-changing from bright and young to robust, savory, and creamy over their 2 month post ageing lives. The fluffy and lactic paste is surprisingly mushroomy and savory with bright acid and a clean finish

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a bloomy ashed rind aged 7-10 days

Where in the world?

•       Capriole Dairy in Greenville, Indiana

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

This young cow's milk cheese is just as the name suggests, easy as a breeze.

Considering the milk...

• pasteurized cow's milk aged about 2 weeks

What’s the Type?

• bloomy rind

Where in the world?

• FireFly Farms in Accident, Maryland

This pretty wheel's white rind becomes wrinkled with occasional spots of blue. Piper is carefully hand-ladled into individual molds.  The flavor profile gets more buttery with age, breaking down into a thick cream line and a fudgy paste that adds to its silky lusciousness even 5 – 6 weeks later.

Considering the milk…

•       pasteurized goat’s milk

What’s the type?

•       a soft, mold ripened rind dusted with a slight coating of paprika

Where in the world?

•       Capriole Dairy in Greenville, Indiana

An adorable dense and chalky wheel of goat’s milk goodness.

Considering the milk…

• pasteurized goat’s milk aged for 7 - 10 days

What’s the type?

• semi soft with vegetable ash

Where in the world?

• Pipe Dreams Fromage, Pennsylvania

How does it taste?

• this small log of tangy goat’s milk is covered with a thick layer of vegetable ash resulting in a bright and zippy paste and a mineral finish.