DESCRIPTION

This California classic is a goat's milk cheese split down the middle with a line of edible ash (much like Morbier).  Creamy yet light in flavor with an acidic undertone and crumbly texture, it's thin, mold-ripened rind and buttery texture make this one of the best cheeses produced in the States today.

ORIGIN

U.S.A.

MILK TYPE

Goat

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

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SUBSTITUTES

While it's a mixed milk the Italian La Tur or French La Bonde d'Antan come close.

INGREDIENTS

Pasteurized cultured goat milk, salt, enzyme, ash (vegetable)