Coach Farm is searching for a name for its new raw aged goat’s milk cheese. Several bloggers received samples of the cheese so they could taste and describe it for our readers. Today’s post comes from Amy Sherman of Cooking With Amy.

What a treat to try Coach Farm’s new aged raw goat’s milk cheese! It looks like a French goat cheese with a smooth white bloomy rind and the cheese itself is pale and mild. The new cheese reminds me of snow on a spring day, bright and clean quickly dissolving like snowflakes in my mouth. It’s mostly crumbly, soft and smooth but has a creamy layer (aka paste) just beneath the rind.

It has the unmistakable tang of goat cheese, but a slightly drier and lighter texture than fresh chévre. There’s no sharpness to it, just freshness—and perhaps a little lemon and a mild salty sea breeze finish if you eat the rind. The finish is very long. It definitely is in the French style, so you can close your eyes and pretend you are enjoying a lovely picnic somewhere scenic, nibbling on crumbs of a crusty baguette. And speaking of picnics, I’d serve this cheese with fresh fruit or a salad of tender baby lettuce. You could also bake thin slices of it on slices of country bread or crumble bit of it on top of a potato gratin.

As for naming the new cheese, it definitely has a “spring in it’s step” so I think names with spring or the outdoors in them like Spring Goddess, Spring Step, Spry, or Flora would be a fit, or something that references the place where it was made like Mill Hill, Pine Plains, or Heavenly Hudson.

Have a name for this cheese? Send us an email at socialmedia@culturecheesemag.com

Amy Sherman is a San Francisco–based writer and recipe developer. She is the publisher of the award-winning food blog Cooking With Amy. She has also written for Fodor’s, Frommer’s, and Epicurious and is a frequent contributor to Cheers and Gastronomica magazines. She is the author of Williams-Sonoma New Flavors for Appetizers and WinePassport: Portugal, contributed to Creating a Meal You’ll Love and ThinkFood and wrote the introduction to Jane Grigson’s Vegetable Book. Follow her on Facebook and Twitter @cookingwithamy.

Amy Scheuerman

Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.