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.
For production of the Triple Cream, cream from three batches of fresh milk are 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 approximately 24 hours - thereby retaining as much moisture as possible.
The texture of Coach Farm Triple Cream is smooth, close and moist with a light, fluffy mouthfeel. The interior paste is bone-white in color and the rind is mold ripened.
The aging process (4 weeks for the 6 oz rounds) creates a rich buttery taste without any of the bitterness often associated with aged goat cheeses. The flavor ends with a pleasant hint of salt and a faint taste of sweet grass.