Coeur Du Clos is a camembert style cheese made from goat’s milk, making this a true rare artisan cheese treat. Aromas of mushrooms, combined with woodsy earthy notes, this cheese is covered with a velvety rind, reminiscent of soft wool. The cheese is best enjoyed at room temperature and has a balance of a soft creamy paste yet a firm chewy rind. The flavor notes vary from sweet custard, roasted walnuts, and clean fresh cream in the paste to the hint of mushrooms towards the rind. This cheese is excellent served baked in a puff pastry, topped with raspberry sauce, or maple syrup and toasted walnuts. Second place winner American Cheese Society 2013.