Made in the same style as the famous French goat cheese St. Maure, the five-inch logs are rolled in ash when they're four days old, then set to age for at least another week. The ash decreases the acidity on the surface of the cheese and works in concert with the natural molds and yeasts to develop flavor.
Chemistry nuts and cheesemakers love these kind of details, but what matters to the rest of us is flavor and this has lots of it. Buttery, brightly acidic yet surprisingly sweet, its texture is smooth with a faint crumble.
Great on a cheese plate, served with crusty bread, scattered over a salad or even broiled over meat.