Big Sur

Big Sur is a small format bloomy rind, ash coated, triple crème made with a blend of goat's and cow's milk. It's named for the iconic coastline where we are located. The paste is smooth, lactic, light, and stays firm as the cheese matures. 

Ingredients:

• Blend of goat’s & cow’s Milk
• Animal rennet
• Vegetable ash coating on rind (tasteless, adds visual distinction from Ragged Point)
• Note: triple crème rinds contain Penicillium candidum

Tasting Notes:

• Smooth and creamy texture
• Tangy, lactic and earthy flavors

Serving Suggestions:

• Slice into pie-shaped wedges or slices for spreading on bread or crackers
• It's also good baked in pastry dough or added to a burger
• We suggest eating the fungal rind with the inside paste; some prefer to only eat the inside but both parts of different flavors that go better together
• The tanginess from the cheese pairs nicely with lighter/refreshing wines and crisp beers
• Fun Fact: This is Jack's dad's favorite cheese
• For storage, re-wrap tightly in its original packaging in the fridge

Availability:

• Seasonal; Spring-Fall
• ~3.5 oz size