The Foodie-file: Goatgonzola and more cheese from Carmelis
More on Carmelis’s goat cheese. Carmelis is a farmstead operation, they raise there own goats without hormones, milk everyday and make cheese everyday. The diversity of product they are making is impressive. They are producing creamy flavoured goat cheese; Camembert style and rind washed cheese; blue cheeses like the goatgonzola and piccolo; as well as aged raw milk cheese. They had recently introduced goat Gruyere to the line up when I was there. Here are pictures of Carmelis’s delicious cheese.
There are producing a large selection of cheese styles, it was hard to just choose a few!
This is the goat gruyere forms aging,
Here are the goatgonzola’s. The cheese is injected with the bacteria but it is the combination of the bacteria exposed to oxygen that makes the blue veins.
This is called Loire, named for the families youngest daughter. It is a brined cheese with black peppercorns and covered with bay leaves.
This cheese is called vintage, it is a harder cheese soaked in Pinot Noir and left to age.
The gelato bar – yummy!
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