Delizia della Tavola
Gothberg Farms is situated on forty acres of flat, fertile farmland overlooking Mt Baker near Bow in Washington state. Rhonda and Roy Gothberg bought the property in 2001. At the time, it was a former cow dairy that had become run-down, so they initiated a program of extensive repairs and renovations with a view to making it suitable for a dairy goat farm and creamery. The first goats arrived at Gothberg in April 2002. Having originally started with two does, Rhonda quickly found that she had more milk than the family could consume and decided to try her hand at making cheese. Encouraged by the results, she was inspired to continue. After completing the Cheesemakers’ Short Course at Washington State University, she set about the construction of a new barn and cheesemaking facility. Milk is sourced from Gothberg Farm’s own herd of 20 milking purebred LaMancha goats; a breed known for its quality milk that contains high levels of fat and protein. At any given time there are about 50 LaMancha goats on the farm. This includes the milking does, non-milking does, kids, and bucks. Rhonda produces a wide variety of hand crafted cheeses at Gothberg Farms using her 52 gallon vat pasteurizer. Inspired by a cheese that Rhonda tasted during a trip to Italy, Delizia della Tavola is made from pasteurized goat’s milk. The base recipe uses Gothberg Farm’s gouda, ensuring a rich, buttery-flavored cheese. The name of the cheese translates to “Delight of the Table’.
During aging, the rind is rubbed with olive oil and a blend of basil, rosemary, savory and sage, creating herbaceous, umami aromas that balance and lengthen the lactic notes of the interior paste.
Delizia della Tavola pairs well with wines such as Sauvignon Blanc and Hard Ciders.