Produced in the Perigord region of France and shipped to destinations across the world post haste, it is little wonder that the delicacy of the chevre does not quite make the trip. Soreda Cones, for there are a number of different varieties including plain, ash, and paprika, are sold in the US with rather sad looking paper "leaves" and the whole ordeal, for me at least, was a considerable letdown. They look stunning, they promise to be stunning, you so very much want them to be stunning. Then they aren't.
Milk: Goat, pasteurized
Rennet: Animal
Affinage: Fresh, save for the flight over
Notes: Comes with some free stuff. I do, however, enjoy having to peel back paper leaves in order to get to my cheese and finding the artistically sprinkled ash sticking to said paper.
Thoughts: Right so for all of my, well, "hating" to use the parlance of our times, what fails this cheese the most is not even that it has a terrible flavor. It's that it claims and presumes to be something great and desirable and then upon first inspection it just falls flat. What should be simply bursting at the seams with flavor turns out to leave you wanting across the board, a disappointment really. Sure it's smooth, creamy, and has a hint of sweet in the aftertaste, but we're not in the little leagues here, especially not dressed up like it is. It is not a particularly "goaty" smelling cheese, so the unfortunate surprise then is that it actually has a rather unpleasant pasteurized/dirty goaty flavor. There is no nuance, no delicacy, no real redeeming qualities. Does not make the cut.
Random Thought to Further Burden You With
Things to beware: wolfs in sheeps' clothing and almost anything wrapped in paper cut-out leaves.
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