In celebration of her sister’s birthday, Jill of Cheese and Champagne selected two goat’s milk cheeses from the Pacific Northwest. Quillisascut Ash Tomme hails from Washington state is coated with grape ash and its chalky center is a beautiful textural clash with its melty creamline. Bloomy-rinded Rivers Edge Siltcoos is also coated in ash, but also adorned with a fern leaf.
Photo by Cheese and ChampagneAmy has a boatload of food sensitivities (i.e., gluten, cow’s milk, corn), but she can plow through a wheel of goat cheese without any problems. It was for her baby shower three and a half years ago that I bought an all-goat cheese plate. My mom thought it would be a waste because, in her words, “no one else here likes cheese as much as you do.” Well, Mom was wrong – the cheese plate was the hit of the shower – so today I’m featuring two tasty goats in Amy’s honor.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
