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| Humboldt Fog |
2011 American Cheese Society Winner!
Humboldt Fog, made by Mary Keens at Cypress Grove Chevre in McKinleyville, California, is a gorgeous, five-pound wheel of young goat's milk cheese sprinkled in vegetable ash and left to develop a pillowy white bloomy rind.
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| Garrotxa |
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Garrotxa is a goat's milk cheese produced in the Catalonia region in northern Spain. Our Garrotxa is made in a traditional manner by a small artisanal creamery known for its consistently high quality, and it shows!
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| Geit-in-Stad |
| A mere four hounded years after the early Dutch settlers made their home in New York, Artisanal has brought this wonderful goat cheese to its caves in New York City, hence "Geit-in-Stadt" or "Goat in the City."
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| Bijou |
| Bijou is the French word for "jewel", and these petit, glistening cheeses are the perfect embodiment. Styled after the classic Crottin de Chavignol, each Bijou weighs in at around 2 to 3 ounces.
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| Coupole |
2011 American Cheese Society Winner!
Coupole is a fresh, young goat milk cheese shaped like a small dome covered with a mellow edible rind.
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| Monte Enebro |
| Monte Enebro is handmade in Avila, Spain, by legendary cheesemaker Rafael Baez and his daughter Paloma. The Baezs make their complex goat's milk cheese from pasteurized milk and then inoculate the logs with the mold that is used to make Roquefort, adding to Monte Enebro's complexity and distinctive appearance.
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