2011 American Cheese Society Competition Winner!
Hoja Santa was created by legendary cheese maker Paula Lambert, owner of the Mozzarella Company in Dallas, Texas. Paula was careful to create a cheese that reflects its origins, and each of these young goat's milk rounds is wrapped in a velvety, heart-shaped leaf from the local (and eponymous) Hoja Santa plant (piper auritum). The Hoja Santa leaf imparts subtle tones of sassafras, anise, mint, and black pepper to this soft, fresh chèvre. Here in the Artisanal Cheese Caves, we age the cheese for much longer than most fresh goat cheeses. Then we dry the wet Hoja Santas, flip them, and wait until a few spots of perfectly edible mold grow on the rind. This guarantees that the leaf has lost its chewiness and has infused the white paste with a light grassy note. We recommend that you try pairing Hoja Santa with dry white wines, yet it also pairs well with many beers. Try it with Pernod in aperitif; a must! One piece weighs approximately 5 ounces.
