Category Archives: Goat

Minuet

We present to you the beauty that is Minuet. Direct to us from Soyoung Scanlan at Andante Dairy in Petaluma. Minuet is a wonderful soft-mold rinded Triple Cream goat cheese, with a creamy outside and a more firm cakey center.

Souyoung Scanlan is a pretty amazing lady. From their website:

After studying life science and dairy science and working as a biochemist and a dairy scientist, Soyoung decided to become a cheese maker.

She named her company Andante, which is the tempo mark for many songlike movements that indicates a moderate rate of speed of a strolling walk, in order to describe her longing for the slower speed of life and the proper speed of traditional cheese making.

Her cheese is named after musical terms, e.g. Adagio, Rondo, and Nocturne to represent her love of music and her personified image of her cheese.

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Filed under American, Goat, Soft and Creamy, Triple Cream

Drunken Goat

The Drunken Goat is a Spanish semi-soft, creamy goat. She gets her name from the fact that the rind is washed in red wine, and some of that flavor sinks into the cheese, giving it a fruity, fresh taste. The cheese itself is a pure and blinding white.

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Filed under Goat, Semi-Soft, Spanish

Campo Del Montalban

Cow, sheep, and goat from Spain. Like Manchego, the Campo goes wonderful with Mebrillo paste or honey. He also pairs well with thinly sliced Jamon Serrano, or a full bodied red wine.

The name always reminds me of the Count from Sesame Street, “Aha! I am de CAMPO del MONtalbaaahnnn! Howww many pounds would you like??”

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Filed under Cow, Goat, Semi-Soft, Sheep, Spanish

Leonora

Mi Amor, Mi Corazon, Mi Vida!

Leonora is hands-down one of my favorite goat cheeses of all time. Creamy and cakey, strong, earthy, she approaches the ideal in a goaty goat cheese. She’s Castilian, from the dry, arid hills northwest of Madrid and she has a lemon finish and a tangy rind with a bit of an after-kick.

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Filed under Goat, Soft and Creamy, Spanish

Robiola

A cow, sheep, and goat milk cheese from the Piedmont region of Italy, this soft rind cheese starts off very creamy and becomes thicker and takes on a more chevre-log-like consistency in time. Mild and complex, it complements many fruits and meats, perfect for those LA spring nights, after work with a glass of wine and purple skies above you, the horizon punctuated by faraway helicopters.

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Filed under Cow, Goat, Italian, Sheep, Soft and Creamy