Ancho Goat Caciotta
Located in Dallas, Texas, the Mozzarella Company was founded by Paula Lambert in 1982. Paula’s passion for all things Italian was the inspiration for the Company’s creation, although when the company started in the early 80’s, it was somewhat ahead of its time in terms of being able to find a ready market for fresh Italian style mozzarella. However, persistence together with great products really paid off and The Mozzarella Company has grown steadily and expanded over the intervening decades. Today, still under the guidance of Paula, they produce a range of fresh and young, Italian type cheeses, as well as some aged cheeses—including these semi-firm wheels of Caciotta.
Produced with pasteurized goat’s milk sourced from different grade “A” farms in Texas and Oklahoma, Ancho Goat Caciotta is a Texas version of Monterey jack speckled with ancho chilies. Wheels are waxed and aged for one month. Other flavors include Traditional (plain) and Mexican Marigold Mint. Mozzarella Company also produces several other varieties using cow's milk.
With a sharp and goaty scent, Ancho Goat Caciotta has a creamy, sticky paste. Flavor is mild, with the chilies contributing more of a smoky herbal flavor than a spicy kick, and the goat’s milk calming the spice and bitterness, while adding a layer of complexity.
Pair Ancho Goat Caciotta with a Tempranillo or with a Shiraz.