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Cheese Tasting
14 of 20 points
The rind immediately announces itself: vinegary, hay-forward, deeply barnyardy, and very high on the funk scale. Noticeable ammoniated lift on the nose. The paste carries some of that funk but more restrained. Texturally fascinating — the center stays firm and compact while the edges soften as it ripens from the outside in. The rind itself is wild, almost soft pastry dough in texture. Despite how intense the rind smells, it's surprisingly mellow on the palate. Unapologetically goaty, as expected from an aged chèvre. The softened edges mellow into something closer to cow's milk richness while retaining that classic tang. The contrast between the firm core, creamy edges, and funky but gentle rind makes this genuinely interesting to eat. If I could buy just the softened edge band, I absolutely would. Paired with AR's Hot Honey Habanero — light heat (2-3 level) that cuts through the richness beautifully. Roasted pecans would be an excellent addition. Would work well in a salad or whipped goat cheese application, though the edges and rind are really where this cheese shines. Purchased from Murray's Cheese.
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