Style is French, but flavor is all Southern Utah. Mushroomy yet bright, this soft-ripened goat’s milk crottin tastes of wild sage and tamarisk.
Aged in Caputo’s Cheese Caves and ripened with Geotrichum candidum yeast, about a half pound each.
- MILK: pasteurized goat’s milk
- TASTING: rabbitbrush, wild sage, tamarisk, brambles, dense and tangy
PAIRING: sour beers, hoppy beers, dry white wines, e.g. sauvignon blanc
- REGION OF ORIGIN: United States
- MADE IN UTAH