situationally-studious:brokenchameleoncircuit:cheesenotes:Crocodile Tear, from Capriole, is a little
situationally-studious:brokenchameleoncircuit:cheesenotes:Crocodile Tear, from Capriole, is a little tower of paprika-dusted aged chevre. When I see them I tend to think Crocodile Tooth rather than tear, but that’s just semantics. Whichever part of the croc that it comes from, it’s a really nice cheese. Capriole is the farmstead cheesemaking of Judy Schad, one of the now-legendary “goat ladies" of cheesemaking who first started making the Loire Valley styles of chevres in America back in the 70’s. Best known for her Wabash Cannonball and Piper’s Pyramid, the Crocodile Tear is another surface-ripened goat’s milk cheese. A small conical pyramid, with a lightly wrinkled geotrichum rind, the outside is speckled with the red of paprika. The influence of the paprika is subtle: For this sample at least I found it more aesthetic than aromatic or flavorful, but it’s a nice touch nonetheless, and that’s not to detract from the cheese itself. It reminded me a lot of a Chabichou du Poitou, with a firm, fudgy center and an outer creamline just going gooey. The flavor is mild, tangy and lightly goaty, with a nice salt balance and mineral and grassy notes. Purchased at Bedford Cheese Shop. Goddamnit Aja you just had to find a cheese blogJesusYou can thank/hate my friend Nate for telling me about it. CHEEEEEEEESE yayyFUCK ALL OF YOU I WANT ALL OF THE CHEESE AjaNate I will hit you two :( -- source link