Style is French, but flavor is all Southern Utah. Mushroomy yet bright, this soft-ripened goats’ 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 and other grasses and brambles. Dense and tangy.
- SERVING: Pairs happily with dry white wines (Sauvignon Blanc, for sure) and any sour or hoppy beers.
- REGION OF ORIGIN: United States
- MADE IN Utah