Coeur du Clos
Steve and Veronica Baetje have been making cheese at Baetje Farms in the foothills of the Ozarks since 2006. The Batjes keep a large herd of Saanen dairy goats, and along with six employees produce cheeses from March to November, selling them largely in the metropolitan St. Louis area.
Steve and Veronica wake up at 3 am each day to milk their 53 goats, and spend the rest of the day turning that milk into cheese. Goats receive an unlimited supply of filtered spring water to drink from the farm’s spring, and their diet—an all-natural antibiotic-free whole grain ration—is supplemented with organic herbal teas, organic mineral supplements, locally grown alfalfa hay, and the farm’s pasture. The milking season begins in spring and ends in winter, giving the goats a break for several months a year.
Coeur du Clos is a semi-soft goat’s and sheep’s milk cheese with a bloomy rind. Curd is cut, drained without pressing, dry salted and aged for a minimum of 30 days.
Best enjoyed at room temperature, the cheese has a balance of a soft creamy paste and a firm chewy rind.
Flavor notes include hints of sweet custard, roasted walnuts and clean fresh cream in the paste, combined with woodsy, earthy and mushroomy notes towards the rind.
Pair it with a Sancerre, a Sauvignon Blanc, or a Pinot Noir.