I’m starting to find it charming how small producers of food stuffs often could use a hand in the marketing department. Smoky Valley Goat Cheese lacks a slick veneer of branding, and their website’s lovely description of their St. Maure seems to come directly from another website. Their sales pitch at their new place at the City Market Downtown needs work. But if one’s judging by the taste alone, it doesn’t matter.
We purchased their St. Maure Saturday morning and it is a lovely piece of hapiness all covered in white mold. From what I can tell it lacks the French version’s ash coating and straw down the middle, but otherwise brings me back to eating fine goat cheeses from the market in Chagny, Burgundy. [St. Maure is from Touraine, I know: besides the point]. At this stage of ripeness it smelled of grasses, was super creamy and lovely in texture, followed by a very nice goat cheese touch on the finish. We couldn’t stop eating it, and quickly decided that this particular product would be on our ‘to buy’ list on our weekly jaunt to the downtown market through the summer – primarily to top salads and eat as-is. And with bacon.
There was hole in the artisan goat cheese market here that badly need to be filled, and it’s a joy to see it closing.
Update a week later: They just upped their price from $5 to $8 on this. We didn’t buy it this week out of protest.