nosey goat
This pale, washed-rind cheese is a great introduction to goat cheese for the less adventurous. It’s grassy with notes of hay and straw, a mouth-watering umami, and subtle saltiness. Inside it’s creamy with a bouncy texture that melts beautifully in recipes that call for gouda, edam, or mozzarella. Made with fresh Ontario goat milk, each round is carefully turned and washed with brine twice a week and aged for a minimum of 6 weeks in our cellars at 95 percent relative humidity and 52F. Best enjoyed at room temperature or warm.
PAIRING RECOMMENDATIONS
Pour a glass of Hidden Bench Estate Pinot Noir, Pinot Gris or a dry Ontario VQA Rose for perfect wine companions. A crisp cider, Blonde or Wheat beer also make fine accompaniments.
On a cheeseboard, serve with dark chocolate covered almonds, fresh cherries or cherry compote, smoked chicken, dark bread.
IN RECIPES
With such a beautiful, runny melt, try it broiled atop French onion soup; in a quesadilla with a Canadian twist; or instead of raclette with boiled new potatoes and cornichon.