This geotrichum rinded disc is as bold as they get. Cheesemakers at Cochran Farm 1790 take their French heritage on a journey through St. Johnsville, NY. The result is a gooey, pungent goat cheese with a chewy rind. The 8-inch Oriskany is lush and bold, visually delicate a creased, the rind hides a thick, goey creamline center and a dense creamy core. Its buttery, nutty, barnyard flavors alternate with a lively citrus note. Oriskany is positively addictive!
Will cut through even the boldest and jammiest Petite Sirah without competing for attention.
How Oriskany is Made
This goat cheese, from Cochran Farm in the Mohawk Valley of upstate NY, where Patrick Apfel emigrated to the USA twenty years ago. He and his wife have only been making cheese for a few years! They source their milk from a neighboring Amish family farm (all hand-milked) and make beautiful Loire Valley styled goat cheeses with it.