Capriole makes some of the best goat cheeses in the US - and possibly on Earth - and Sofia is yet another one of these fantastic chevres. It is a hand-ladl
The exterior of this cheese smells like barn animals, in a good way! This pasteurized ash dusted goat ball is considered one of the first US-made goat chee
Another knockout mixed milk cheese from Caseificio dell'Alta Langa. Aged only ten days before being shipped out, La Tur is like a cheese cupcake, with a de
Mary Keehn started as one of the country's premier Alpine goat breeders. She eventually had to do something with the milk of 50 Alpine goats, so she decide
Anyone who thinks pasteurized milk can't stand up to raw need only taste this cheese to be convinced. Made with the intense process used to make other, lon
A new American classic from Cypress Grove but this time, with truffles! Truffle Tremor boasts an alabaster-colored rind (much like Humboldt Fog), is a rich
A semi-soft goat's milk cheese with a finely wrinkled bloomy rind. Exquisitely velvety in texture, with a creamy and herbaceous flavor profile with some ta
Sweet, Fresh, Light, fruity goat milk cheddar. As the raw cheddar cheese ages it becomes rich, nutty and increasingly complex with a creamy body.
What La Dama Sagrada Tastes Like Creamy, full and rustic. Intense, characteristically goaty. How to Serve La Dama Sagrada At home on a cheese board or shav
What makes this little puck unique is the mixed milks of goats and cows. The goat's milk contributes a subtle herbal and tangy flavor, and the cow's milk a
Robust and meaty, this goat's milk washed rind lives up to its rowdy label, but its complexity and smoothness ultimately make it a "gentleman." Pair with a
One of the best soft-ripened goat cheeses around, Monte Enebro is only made by a single producer, Rafael Baez, and his daughter Paloma, of Avila in Castill
A pasteurized cow, goat and sheep's milk cheese originally designed in the style of a Manchego, now outside of AOC regulations, this is a splendidly butter
A hyper-creamy goat's milk blue from a farm just outside of Paris, this blue is one of the easiest to eat. La Ferme de la Tremblaye is internationally know
Holzerne Geiss is a woodsy (and yes, stinky!) goat's milk cheese from Switzerland is wrapped in fir bark. Spongey, even marshmallow-y in texture, this is a
