Located in Pine Plains, New York, Coach Farm produces a range of fresh and mold ripened cheeses from the milk of their closed herd of 900 French Alpine dairy goats.
The idea for Coach Farm originated with the Cahn family, owners of the famous Coach Leather bags. In 1983 they purchased an abandoned farm two hours north of New York City and became inspired to re-establish it as a working dairy.
The base curd for most of Coach Farm's cheeses begins with fresh milk being transferred into the 'make' room, where it is pasteurized, cultured and allowed to set overnight in an incubating room. By the following morning, the milk has coagulated. The curd is then cut and gently ladled into molds where it's allowed to drain naturally for between 12-14 hours.
After unmolding, the Fresh Goat cheeses are rolled and coated in one of three different herbs and spices - cracked black pepper, dried dill, a blend of dried herbs or left plain.
The texture of these small cheeses is reltively firm, fairly dense and slightly dry. The interior color is bright white. Their dimunutive size means that they pick up the flavors of the coatings quite quickly.
The flavors vary according to the type of cheese, but the plain version has a slight amount of acidity on the palate, with delicate citrus and grass notes peeking through.