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 pasteurized French bloomy rinds, but this original recipe they developed shows their range: they’re not married to tradition, and thank god for that. 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.