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