Having posted tasting notes of their St. Maure and Valencay, I was pleased to have yet another lovely looking goat cheese to tackle from this relatively new, yet fantastic producer. Holly, who tends the goats, cheesemaking, and market booth mentioned that this particular cheese will achieve more of what she’s looking for by the fall. She’s got me excited too now, as it’s pretty darn nice at the moment.
This one’s a different beast than the other two, as it’s not in the moist-and-creamy category. It’s a drier cheese – soft and subtle, making it very approachable for even the non-goat-cheese lover. Despite the dryness, it’s not grainy or crumbly, and for a point of reference is more akin to the offspring of an aged-cheddar-asiago marriage than chevre. The flavor is light, with sunflower seed nuttiness and butter notes. I found it to have a similar approach as some of my favorite French wines – nuanced, not in your face, and you have to dig a bit to get to the substance of it. Like classic vanilla.
Smokey Valley Goat Cheese will be featured in Sept/Oct in the upcoming blog-umentary-online-video series I’m producing called ‘From Local Farms‘. Holly will be showing you around the farm, and walking you through the cheesemaking process. How cool is that?!? I’m really excited to have a growing list of farms involved in the project, and just today started to get regional musicians get involved by donating their music to the soundtrack. Stay tuned – it’s turning out to be a pretty exciting project.