Aged Chelsea

MILK Goat
RENNET Animal Rennet
INGREDIENTS Pasteurized Goat's Milk, Vegetable Ash

Inspired by the much beloved cheeses from the Loire River Valley in France, the Aged Chelsea is a mold ripened goat log coated in edible vegetable ash. The ash helps draw moisture to the cheese’s surface, developing a well-balanced flavor while providing an appealing grey exterior. At room temperature, the Chelsea oozes richness and its creamy, spreadable texture releases the naturally gentle flavor of the goat milk. It’s simply perfect with a Loire Valley white wine.

Serving Suggestions
The Chelsea’s striking visual appearance makes it perfect for slicing into discs on a bias and arranging on a cheese plate. Because of its delightfully creamy texture, this cheese is a perfect candidate for baking inside of puff-pastry. It’s more robust than traditional bries, and its ashed rind results in a beautiful presentation once cut open. The Chelsea is magnificent when spread on a crusty baguette and served with one of the classic, slightly sweet white wines of the Loire Valley such as Vouvray, Muscadet, Sancerre & Pouilly Fume.

According to a traditional French rural legend, if you cut the smaller end of the Bûche (log) first, the goat whose milk was used to make the cheese will dry up. So, for the sake of our farmers, please start at the larger end!

Aged Chelsea
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