This is a soft-ripened goat’s milk triple cream cheese. It has been enriched by adding cow’s milk creme fraiche to the curd during the cheese making process. It is made by cheese maker Soyoung Scanlan of Andante Dairy in Petaluma, California. It is sold in half-pound rounds for $20 each. It is an exceptional cheese. Suggested pairings are Champagne, Chenin Blanc, Sancerre, and Sauvignon Blanc.
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