From the Green Mountain State, another fantastic little cheese from the chevre pioneers at the Vermont Creamery. This one combines high-quality pasteurized goat's milk (from the twenty family farms supported by the creamery) with cow's milk & cream (from a local co-op). A slow, lactic set and a delicate, crinkly rind make for a cheese that has just as much in common with Italian robioli as it does with French soft-ripened goats: rich, mouth-coating, earthy, satisfying. Pop open a bottle of Sauvignon Blanc for a classic match; or, if you're feeling beery, a nice citrusy hefeweizen.
As seen in Saveur’s Decadent Cheese Plates