Soft Ripened Goat Cheese takes fresh chèvre and ages it under a bloomy white rind, the same Penicillium candidum used for Brie and Camembert. The rind matures the cheese from the outside inward, producing a texture and flavor entirely different from fresh goat cheese.

Flavor Profile

A creamy layer develops just beneath the rind while the centre stays denser and more chalky, giving each slice two distinct textures. The flavor combines goat milk’s characteristic tang with the earthy, mushroomy notes of the bloomy rind. As it ripens the paste softens throughout and the flavor deepens considerably.

How to Serve

Serve at room temperature so the creamy layer softens fully. This is a board cheese first, best appreciated on its own with bread. The visual contrast between white rind, creamy layer, and chalky centre makes an attractive presentation.

Pairing Suggestions

Pair with a Sancerre, a Chenin Blanc, or a light Pinot Noir. Serve with honey, fresh figs, walnuts, and a crusty baguette.

Storage

Wrap loosely in wax paper and refrigerate. Consume within one to two weeks, noting that it continues to ripen and soften in the refrigerator.