MILK Goat
RENNET Animal Rennet
INGREDIENTS Pasteurized goat's milk

Back from a long hiatus, the Chelsea is a full flavored, mold ripened goat cheese. We gently pasteurize the milk and add our bacteria cultures. The milk is allowed to ripen for between 6-8 hours, then traditional animal rennet is added along with geotrichum candidum and the milk is allowed to set for an additional 16 hours. When the proper acidity has been reached the curd is gently ladled into cheesecloth bags and drained for eight hours, salted and transferred into the log shaped molds. The next day the cheeses are flipped and drained an additional day, then removed from the mold and aged for ten days until they are coated with a soft gentle layer of geotrichum mold. When yound the cheese is soft and creamy as they age they become more intense and drier.

Serving Suggestions
It's best served on crackers or crusty bread and goes well with roasted red peppers. It can also be sliced into half-inch discs, dusted with breadcrumbs, fried and served with figs for an amazing appetizer. As it dries, it can be grated onto pasta for an exciting alternative to Parmigiano.