Ladies and Gents, today we have a quick post. Quick post. Here's the thing. This cheese addict is about to host a cheese party, which means signs, platings, and all host of other cheese-related busy work. But, thanks to my pre-New Year's New Year's resolution, I will keep the posts on time. No matter the cost. The cheese must flow. The Cheese Must Flow.
Every nation has a goat cheese of some sort, but fresh goat cheese is not typically associated with Italy. They do have their own examples, though, such as today's Nocetto di Capra. Made in the Lombardy region of Italy from herd of Orobica goats, it is a bold entry into the goat category. But is it enough?
Origin: Lombardy, Italy
Milk: Goat, pasteurized
Rennet: Animal
Affinage: 3-5 weeks
Notes: Soft, snowy white rind.... edible.
Thoughts: Notes of sweet, cream, and decadence (that’s a note, right?) flood the
palate within seconds of trying this Italian treat. The rind brings a more
savory, earthy, and almost grassy feel to Nocetta, but on the whole it is a
very mild cheese. Even in it’s sweetness it is almost aloof, even in its
decadence almost reserved. Think a cheese can’t have human characteristics? I
beg to differ. Floral notes add some variety to an otherwise one-dimensional
flavor making for a decent if not outstanding cheese. The problem with fresh
and young goat cheeses is that there are so many one really has to stand out to
be noticed. Now I'm out of stance-related figures of speech.
Having trouble making your goat cheese stand out among the rest? This joke has no punchline!
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