Made near Capitol Reef National Park in Southern Utah and aged entirely in Caputo’s Cheese Caves.
While aging, each wheel is passively colonized by ambient spores endemic to the environment, giving the cheese its iconic complexity. The edible rind is delicious.
- MILK: pasteurized goat’s milk
- TASTING: sagebrush, wild desert grasses, tangy acidity
- SERVING: antipasto, cheese boards, fresh crudité
PAIRING: dry rosé wines, dry white wines, e.g. arneis
- REGION OF ORIGIN: United States
- MADE IN UTAH
Learn more about Mesa Farm and cheesemaker Randy Ramsley on our blog: Goat Camp at Mesa Farm: for the love of food