A huge hit. I was recently around a bunch of seasoned cheese mongers at a food trade show in San Francisco, walking among dozens and dozens of great cheeses, and this was the only cheese they were talking about. Originally made for our Food Explorer's Club
, this cheese has been collecting fans ever since.
Pasteurized goat’s milk curds are hand-ladled into molds and allowed to drain and set for about a day. The fresh rounds are aged for about two weeks before being wrapped in chestnut leaves and send on its way to you. Styled after the famous Provençal leaf-wrapped cheese called Banon, our chestnut leaf wrapped Napoleon is semi-firm and has wonderful savory notes and just a hint of nutty woodiness thanks to the chestnut leaves. As it ages a little longer it will get firmer and some intense goaty flavors will emerge.
Supplies extremely limited.