Cashmere
- Producer
- Haystack Mountain Goat Cheese
- Country
- United States
- Region
- Colorado
- Weight
- 8 oz
- Website
- www.haystackgoatcheese.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Microbial
- Rind
- Mold Ripened
- Style
- Soft-Ripened (Brie-like)
Cow’s milk cheeses are a relatively new venture for this Longmont, Colorado-based dairy, which was founded as a farmstead goat operation in 1989. It was run for nearly two decades by founder and retired teacher Jim Schott, until he ceased his daily creamery work in 2008. Around that time, the dairy began a partnership with the Skyline Correctional Facility in Cañon City, purchasing milk from the facility’s goat farm—a consistent, quality milk source that offers training opportunities for inmates. (For more info, check out culture’s 2012 photo essay on the partnership.) The cow’s milk cheeses, released in mid-2015, are made with organic milk that’s sourced from a local dairy.
Made from a mix of organic cow’s milk and cream, Cashmere is a small mold-ripened disk with a white, fuzzy rind.
Tasting Notes
Beneath a slightly thick white rind, Cashmere’s interior is luscious and creamy. Smelling lactic with notes of raw button mushrooms and bread, it is milk-like in flavor, rounded out with slightly bitter notes from the rind. Vegetal, salted butter and buttercup flower aromas can be detected.
Pairings
Pair it with a Hefeweizen.
