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Field of Creams

Producer
Prodigal Farm
Country
United States
Region
North Carolina
Size
4 in diameter x 1.5 in height
Website
www.prodigalfarm.com
Milk
Goat
Treatment
Pasteurised
Classification
Semi Soft
Rennet
Microbial
Rind
Mold Ripened
Herbed
Style
Soft-Ripened (Brie-like)
Flavor
Flavor added to rind

 

What’s the secret to delicious goat’s milk cheese? Keeping goats happy, according to Prodigal Farm’s owners Dave Krabbe and Kathryn Spann. The Rougemont, N.C.-based farmstead dairy prides itself on being a place “where goats can be goats”; does are pasture-raised and moved to fresh patches of grass every few days. Krabbe and Spann follow the herd with a portable shelter (sometimes a school bus) in case any goats need some R&R during daily excursions. And the does love to be brought to the edge of the woods to “browse” the vines and pines, an interest that Krabbe and Spann are happy to indulge.

This farmstead cheese is the fruit of all that careful pampering. Made in a French bloomy-rind style, the discs are rubbed with a mix of herbs and spices before being allowed to develop a fuzzy white rind. The herb and spice mix—rosemary, juniper berries, fennel, thyme, tellicherry pepper, red pepper flakes— is an instant transport to the breezy hillsides of Provençal France.

Tasting Notes

While the rind is wrinkly and fuzzy, the herbs poking through that bloomy mold hint at the aromatic experience to follow. Paste is bone-white, bright and creamy-looking, while aromas upfront are of freshly mown grass, lavender and yogurt. Flavor is mild, grassy, herbal and bright, leaving enough room for the aromas of those herbs to shine through.

Pairings

Owners Krabbe and Spann suggesting pairing Field of Creams with charcuterie. For beverages, try it with a Grüner Vetliner.