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Nicolau Farms Capra Stanislaus

$37.00/Lb


This is the consummate semi-hard goat cheese. It is firm and crumbly while still being perfectly creamy. Up front the flavor is all fresh goat’s milk caramel, with a toasted finish that has notes of almond and hazelnut. All throughout is the clean, subtle tang of premium goat’s milk, and the finish of sea salt brings out a subtle olive quality as well. In their own words, Northern California’s Nicolau Farms turns “grass into milk into cheese into happiness,” which is such a pure and admirable mission statement that you know they’re doing things right.


Just the Facts

Country
United States
Region
California
Milk Type
Goat
Pasteurization
Pasteurized
Rennet Type
Vegetarian
Age
2-4Mos

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.
  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.

    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.


  • Tequila

    When it comes to those clean, crisp agave flavors, Crystal is the ideal Blanco tequila. Lingering beneath, there are notes of honey, buttery-sweetness, and hints of limey citrus.
    After aging in a French White Oak barrel for an entire year, Reposado emerges smooth and full-bodied. The oak imparts notes of smokiness, while hints of vanilla, lemongrass, and wildflowers lingers with each taste. 
    Aged for two full years in French White Oak barrels, Anejo develops into a complex balance of dried fruits and piquant spices. Toasted oak, butterscotch, and vanilla are the key flavors that linger on the tongue.