In fact there're about twice as many cow cheeses as goat cheeses here, but then about twice as many goat cheeses as sheep cheeses. A grave injustice for another day.
Vermont Butter and Cheese Creamery has featured once or so before with their surface ripened goat cheese creations and today we see another, bigger example; Coupole.
Origin: Vermont, USA
Milk: Goat, pasteurized
Rennet: Vegetable
Affinage: 45 days
Notes: The rind is sprinkled with ash, it has 21% fat per solid content, and no that mold is not dangerous. It's delicious.
Thoughts: The first impression from this cheese is the pure smooth creaminess and the strong but not harsh goaty flavor. The entire bite, rind and all, has just enough difference in texture to be complex and interesting without ever being disconcerting, instead a strong unified flavor grows over the course. The cheese melts in the mouth midway through and is almost sweet towards the end, leaving a very pleasant and buttery aftertaste.
Caution
It doesn't hurt to ask the stout yeoman behind the counter if mold should or shouldn't be on a cheese. Just don't go crazy and try to get the place condemned, cheese will mold as surely as dogs will bark or haters will hate. Fact o' life.
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