Big Sur
$11.00
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
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