Goat's Milk Cheese
A collection page of The Cheese Store of Beverly Hills | Domenico's Foods
About
Goat's milk makes bright, lemony, snow-white cheese, and the color is no accident: goats convert all the carotene in their diet, so the paste stays porcelain even with age. The Loire Valley classics set the tone. Jacquin's Crottin, fresh and aged, ash-dusted Valençay, Saint Maure, and Mothais sur Feuille, ripened on its chestnut leaf. Spain's Murcia counters with Drunken Goat, bathed in red wine, and soft-ripened Cana de Cabra, while Garrotxa holds it down for Catalonia. The American bench is strong: Cypress Grove's Humboldt Fog with its line of ash, and Capriole's O'Bannon, wrapped in bourbon-soaked chestnut leaves in Indiana. Then the aged side most people never meet. Goat goudas like Midnight Moon and Benning go sweet and caramel with time, and Belgium's Cabricharme proves a goat's milk washed rind can hang with the stinky crowd. Chèvre wants something crisp alongside: Sancerre, sauvignon blanc, or a cold cider. Cut to order in Beverly Hills and shipped cold to 48 states.
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