Say goat cheese and what comes to mind is often a soft, fresh, mild tasting cheese, slightly lemony and acidic. Fresh hand-ladled goat cheese is refreshing and bright as-is or when used as an ingredient, and shaped into a buche or log. This was the first—and perhaps for that reason, still the most magical—cheese Capriole makes. Perfectly simple, delicate, and full of promise, it always reminds us of springtime.
While the taste is totally unique, its other special attribute is texture. Nothing else can deliver the impression of richness without the fat and calories, and it's this that distinguishes a goat milk fromage blanc from cow milk versions. Only goat milk produces a cheese that's light as a cloud and silken on the tongue. 2003 American Cheese Society award winner.