Laura Chenel was inspired to create Taupinière after spending time making cheese in France. Curd is handformed into a 9oz mound and coated with vegetable ash. Taupinière is then aged for 8 to 12 days to allow the geotrichum to grow. A creamy layer develops under the soft surface bloom as it ages, yet the interior remains chalky. Taupinière has a tart flavor and a fresh aroma with sweet, milky notes on the finish.
Taupinière belongs on a cheese plate where its flavor and texture can shine but can also dress up a simple flatbread with arugula tossed in fig basalmic vinegar. Pair Taupinière with a light-bodied Pinot Noir or a wheat beer.
US Championship Cheese Contest WI, 2015 Best of Class** World Cheese Awards UK 2014, Silver
Cultured pasteurized goat milk, salt, ash and microbial enzymes. All Laura Chenel’s cheeses are made with fresh local milk that is pasteurized and we use only vegetarian approved rennet (no animal rennet).
Shelf Life: 75 days DOM
Packaging: Individually wrapped in clear cheese paper.
Storage: 33 - 44F