Goat Milk, Soft, Raw
When we visited the Fromagerie in Les Reussilles in May 2013 a lady stepped in with a tray of beautiful fresh goat cheeses. We know a treat when we see one, and this was definitively one.
A very young couple, Robert and Sonia Steffen have a beautiful farm in the Jura mountains in the Northwest corner of Switzerland, just where Caroline grew up. This is as farmstead as it gets: 60 goats roam the lush rolling hills of the Jura range eating only the best grasses, flowers and herbs. "They are very picky", says Sonia, "that's why we also have around a dozen cows who graze what's left."
The goat milk is made into cheese within 10 hours of milking - without any treatment. It's all pure, unharmed, and - starting January 1, 2014 - the farm will receive its complete organic certificate. The only downside: Between mid December and end of March this cheese will not be available because the milk is consumed by the offspring.
INGREDIENTS: Goat milk, salt, rennet, cultures