For serious goat cheese lovers, this is a step up from the French goat cheese that you can buy at the grocery store. I had never had smoked goat cheese before and this was a revelation: the creamy, smooth, a little sour taste went fabulously well with the smoke flavor. I used it sprinkled over a tomato, bean and romaine salad and also spread on toast points topped with an apple-zucchini relish from the 101 cookbooks blog. Outstanding artisan cheese that I look forward to enjoying again.Product Description
These plump, 4-ounce chevre logs are made in Hubbardston, Mass, and then cold smoked for about 14 hours. This resulting sharp, hickory flavor and smooth, creamy texture makes it a truly unique goat cheese. It is absolutely wonderful by itself, or when baked into a casserole or melted into a cream sauce. This cheese was awarded First Place in its catagory at the past four American Cheese Society's Annual Judgings.
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