Milk: pasteurized Nubian & LaMancha goat (Charter Oak Farm, Huntington, MA)
Slice the top off a cone and what do you get? – this delicate goat’s milk cheese with a lightly blooming ash rind. The pate is dense and super creamy with a mild, lemony tang. During affinage of approximately 3 weeks, the rind will begin to acquire characteristic blue markings.

For more information on where to purchase, click here.