Spicy goat cheese

This goat cheese has had plenty of time to develop. After a long aging of at least sixteen weeks, the flavor has become full and punchy, with the herby note you know from goat’s milk but deeper and more intense. The texture is semi-hard: you can cut firm slices that melt on the tongue and leave a pronounced bite.

Serve it in thin slices or small cubes so the flavor really comes into its own. The full, bold character calls for restraint, enjoyed one small piece at a time. On a charcuterie and cheese board or cheese board, this cheese commands attention, which is exactly what you want from a long-aged goat cheese.