Pasteurized Goat's Milk
This is a bloomy rind cheese that has been inoculated with blue cheese cultures and has an ash line through the center. A creamy exterior surrounds a dry chevre like center and a hint of blue cheese. This cheese has been aged for at least 30 days.
Barn First's American Alpine breed of dairy goats produce milk that has about the same fat content and protein density as cow's milk, but there are some differences. Because the fat molecules in goat's milk are smaller than they are in cow's milk, the milk isn't as likely to separate and the smaller fat molecules make the milk easier for humans to digest. In fact, a lot of people who have trouble digesting cow's milk are able to drink goat's milk. The flavor of Barn First's Goat Milk changes from season to season because of the way it is pasteurized. In the spring it's rich and sweet, in the summer the milk is floral and light, and as fall sets in the milk gets richer and you may see a little skim of cream on top. In the early winter, as snow starts to fall the goats are fed rich, second-cut hay, balsam and spruce so the milk is sweet, nutty and fatty. Then, in January and February the goats are pregnant and they take a break from milking until early spring.
I can't say anything bad about this cheese--normally I am not a fan of blue cheese but this is incredible! Not over powering and such a nice flavor :)
I buy this cheese whenever it comes available. Such a good combination of creamy mild cheese surrounding a little hint of more strongly flavored blue. Highly recommend!