Specialty Cheeses

1995 Best-of-Show, American Cheese Society. Yes, this 3oz. boulet of creamy goodness has been around since 1992 and is still one of the best loved of America’s ripened goat cheeses. Max McCalman’s book, The Cheese Plate, has a photo of this little chevre next to the Chapter title, “What is Cheese?” Dusted with ash, this little chevre is thin skinned, white, and slightly wrinkled when new. At 3 weeks, the geotrichum rind becomes more deeply wrinkled and the ash begins to appear through the rind. The pate becomes denser, and eventually, at 3-5 weeks, is drier and more crumbly. Great in all its stages, this is perennially a favorite.