Cowboy Coffee

Every Monday morning, without fail, I sit down with hot coffee and a wedge of cheese and I write this blog. Cheese and coffee might sound like a strange combination, but it works for me.

Today, I'm excited to announce that I've finally found validation for this seemingly strange flavor combination.

"Cowboy Coffee" is the rich and creamy espresso-rubbed big sister of "Stampede" - an aged cow/goat blend from Goat Rodeo Farm & Dairy of Allison Park, Pennsylvania. This rich raw milk cheese is so delectable I could eat it like a bar of chocolate!

The blending of both cow and goat's milk, along with the moisture provided by the espresso, give "Cowboy Coffee" a velvety semi-soft paste with a balanced and lingering earthy cream flavor.

It should come as no surprise that our innovative pals over at Goat Rodeo decided to take a swing at espresso-rubbed cheesemaking, or that Commonplace Coffeehouse & Roastery would be into rubbing their Perpetual Blend Espresso on a few wheels of cheese.

Cheesemaker Notes: "The bright acidity of the beans brings out the herbal/floral notes from the goats milk while the roast compliments the nutty toffee tones."

Wait. Isn't "Cowboy Coffee" already a thing?

Yep. "Cowboy Coffee" is a term used to describe coffee that has been prepared without filter, over a campfire - the solution concocted by cowboys out on the range. Yeehaw!