I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Inspired by Selles-sur-Cher from France’s Loire Valley, Flora is a little goat disk with a coat of gray ash underneath its rippled white geotrichum rind. The ash reduces the surface acidity, making it easier for the geotrichum to grow. The geotrichum helps ripen and soften the cheese, encouraging the oozy layer just under the rind. Flora is new to the Capriole goat cheese line, which includes iconic cheeses like Wabash Cannonball, Piper’s Pyramide, and Sofia. When young, Flora is tart, light, and grassy, and then as it matures, the flavors become more intense and mushroomy.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
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I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Inspired by Selles-sur-Cher from France’s Loire Valley, Flora is a little goat disk with a coat of gray ash underneath its rippled white geotrichum rind. The ash reduces the surface acidity, making it easier for the geotrichum to grow. The geotrichum helps ripen and soften the cheese, encouraging the oozy layer just under the rind. Flora is new to the Capriole goat cheese line, which includes iconic cheeses like Wabash Cannonball, Piper’s Pyramide, and Sofia. When young, Flora is tart, light, and grassy, and then as it matures, the flavors become more intense and mushroomy.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Flora is delightful!!!