Sofia is everything I want in a goat cheese. Handladled into 1lb. barquette molds and marbled with ash, it's texture is fine and silky in the mouth, becoming denser and more velvety with age. It ripens under a light, wrinkly geotrichum rind, delicate and slightly sweet, and so is never mushroomy , overpowering, or soapy like the heavy penicillium rinds on a Brie.
Pairings: Like the Pyramide and Wabash, I consider this best after a meal paired with honeyed berries, slightly acidic preserves, or a drop or two of really old balsalmico. Pairs well: when young, with crisp, light wines and sparkling wines or rose. When older, riper, denser, it's grand on a summer evening with sweet whites like sauternes or moscatos.