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 Nicole Buergers of The Queso Queen.
It is my complete honor to describe the first raw milk cheese from Coach Farm to you! But first, who am I and why should you listen to me? My name is Nicole, a.k.a. the Queso Queen. A true curd nerd: I have a second part-time dream job at a local cheese shop. You can trust me. Although I may chèvre too many cheese puns on my Facebook page for your liking. Maybe I can wedge in a few more here…
When the yet-to-be-named raw goat’s milk cheese from Coach Farms arrived, I was ecstatic. I emailed my coworkers at the Houston Dairymaids and insisted we try this together.
First, the aesthetics: it was tall, much taller than expected. The cheese was so soft that when handled, you might see fingerprints in the rind, yet the cheese was firm enough to slice without crumbling completely. The gooey layer separating the rind from the paste was a centimeter or so thick, suggesting a younger raw milk cheese one would find in Europe.
Next, the smell: upon inhaling, it had a very clean whiff. A slight hint of freshness, subtle goat’s milk, and a touch of earthiness—it was incredibly inviting.
Finally, the tasting: at the Dairymaids, we all took turns trying the cheese. It was unexpectedly not like other many goat’s milk cheeses from the Northeast, which are great, but have a distinctive goaty taste. This cheese was lemony and smooth, and as fluffy as a cloud. At the same time it had a tangible density to it, yet not pasty or heavy. It was lactic and had a subdued tang which settled on the palate with a lengthy, pleasant finish. We were smitten. This is the angel food of raw goat’s milk cheeses.
As cheesemongers are wont to do, we naturally thought of pairings for this cheese. We’d think this cheese would pair well with berries, anything floral, light fruit, orange blossom honey, a Kölsch or a crisp white wine. We paired it with American Spoon’s Bartlett Pear Preserves and it was heavenly.
Yet, the one conclusion we arrived at, almost simultaneously: this cheese is like a wedding cake. Its height is that of a tier, it’s white and luscious—this raw milk is downright romantic. Coach Farms has traditionally named their cheeses based on their shape (log, disc, medallion, brick, stick, cone, heart, pyramid, wheel, and round) and I wholeheartedly think this cheese should have “cake” as the shape in its name. This cheese should be the center of a celebration!
“Because it’s our first raw milk endeavor, we’d like to have the name reflect somehow that it’s a raw milk cheese, but we would like to stick to the traditional naming—but you know, creative.” —Mark Newbold, Head Cheesemaker, Coach Farms
With that in mind, I propose this rather engaging name: Rawfully Wedded Cake. See? I had to get a pun in there somewhere.
Visit the Queso Queen, where I’ll be giving away a Coach bag! Probably not the Coach bag you’re thinking of, but an insulated bag full of Coach Farm cheese samples, which, let’s face it, is the icing on this post.
Nicole Buergers writes the Queso Queen from Houston, TX. She works as a cheesemonger at Houston Dairymaids and marketing manager at TopSpot Internet Marketing. Find her on Twitter, Facebook and Google+.
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.
