Bleu de Chevre Cedre
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 known for making the best French bloomy rinds, but this original recipe they developed shows their range: they’re not married to tradition. Goat’s milk blues are rare to begin with: a goat’s milk blue that doesn’t kick you in the teeth with funk is even rarer. This blue smells a little like vanilla-soaked cashmere, musty in the best way possible, and it tastes like sweet cream and spring grass. A new classic.
Serving Bleu de Chevre Cedre
The soft yet full flavored goat’s milk cheese is a great accompaniment to any firm chewy crackers and pine scented herbs. Try rosemary and cranberry for a well rounded palate pleaser. To drink? Grassy reds like Cabernet Franc or Carmenere for light yet distinctly complimentary flavors.
How Bleu de Chevre Cedre Is Made
Pasteurized goat’s milk blue, rare as it is, can still handle big rich reds like Cabernet Savignon as well as earthy porters and ales.