Logs, rounds, pyramides, buttons, and aperitifs are made from the freshest milk, a slow culture, and tiny amounts of kid rennet. The result is a fragile, fresh curd, ladled by hand to yield chevres of fine texture. Lower in cholesterol and calories than cream cheese, they're a lighter alternative in favorite recipes.
These little 1oz. to 1.3 oz. fresh cheeses are most similiar to a young Crottin du Chauvignol. Since we normally wrap them individually in paper and ship them when...
These tiny, individually molded, fresh cheeses are about the size of a thimble, like the ones you see on basket trays in fromageries all...
Say 'goat cheese' and what comes to mind is often a soft, fresh, mild tasting cheese, slightly lemony and acidic, refreshing 'as is' or as an ingredient, and shaped...
After the soft, lactic curds of a fresh goat cheese are ladled into molds, they are turned, drained, salted, drained again, and then turned out on trays to dry overnight. The...
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