Smoked Goat's Milk Cheddar

This sweet and smoky little goat's milk cheddar is made by Amos Miller of Misty Creek Goat Dairy in Leola, Pennsylvania.

If you've been following along with our latest cheese adventures, you know that Amos and his family hosted us while we were in the Lancaster area for a Cheese Makers' Resource Fair a few weeks back. My last post re-capped the conference and another amazing cheese made by Amos - a goat's milk Manchego called, "Kid Chego."

But anyway, this week, it's all about the cheddar: Smoked Goat's Milk Cheddar! This cheddar is mild and sweet with a hint of tang on the finish. Misty Creek's Smoked Cheddar is semi-soft in firmness and, as a cheddar should, it's got a crumbly-yet-creamy melt-in-your-mouth feel. Plus, it's naturally smoked and the smokiness goes well beyond it's delicious, edible rind. Although obviously most pronounced near the rind, the smoke reached all the way into the center of the wheel, filling the entire wedge with a delightfully delicate smoky flavor.

As I'm writing this post, I find myself grabbing bite after bit of Smoked Goat's Milk Cheddar, making it hard for me to talk about pairings - it's just so good on its own! However, I think it's safe to suggest that this would be a perfect cheese for enjoying alongside a dark and fruity wine like a Malbec, which can have a dry and smoky, leathery finish of its own. It would also taste great paired with a variety of beers, but I'm leaning toward my personal favorite: a floral and hoppy IPA! Or maybe a cherry stout... hmm....