Great Goat Cheeses of the World
People are drawn to the vibrant, tangy flavors found only in goat cheese. Great goat cheeses capture the essence of their native pastures and often exhibit fresh flavors such as of thyme, tarragon, rosemary, lemongrass and pine. Their ease of digestion, particularly for the lactose intolerant among us, is another reason for the popularity of goat cheese. For many however, goat cheese remains misunderstood. A persistent victim of "milk-prejudice," it is our goal to bring goat cheese to the masses.
Our Great Goat Cheese Assortment includes a selection of cheeses from four distinct countries:
- Ibores (Spain): This raw goat's milk cheese reflects its homeland with its full, simple flavor. It is hard and dense and becomes sharper with age. During its two-month aging period, the rustic cheese is rubbed with a mixture of olive oil and sweet paprika. (8 oz)
- Buche de Chevre (France): This wonderful goat's milk cheese from Poitou in the Loire Valley is aged for two months, during which time it develops a hard, edible crust complete with a bloomy white mold coating. It is sharp and tangy near the rind and gets progressively richer and creamier toward the center. (8 oz)
- Dorothea (Holland): A goat's milk gouda that is made with potato skins and basil oil. The potatoes lend the cheese a uniquely earthy flavor that complements the tang of the goat's milk beautifully. (8 oz)
- Goat Cheddar (USA): Sharp and smooth, this pasteurized cheddar is aged a minimum of one year, giving it a complex, nutty flavor, with a subtle undertone of classic goat's milk flavor. (8 oz)
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