SWEET, NUTTY

This unique blend creates a remarkable addition to any cheese or charcuterie board, especially when paired with figs, almonds, apples, and a full-bodied Spanish Bobal or Syrah to match the flavor notes of the red wine soaked rind. Broil this smooth goat cheese on a tomato sauce, and serve with fresh basil and crusty, whole grain bread slices for a tapas-inspired dish. For an upscale salad, shave slices of the paste from this formage into salads with roasted beets, toasted walnuts, and peppery greens such as arugula or radicchio. Create beautifully trendy toasts by shaving the goat cheese onto a toasted piece of whole wheat bread, a smear of pesto, a perfectly fried or poached egg, french radishes, a crack of pepper, and dressed with green and purple microgreens for a finishing touch. Or, top with mixed berries, a drizzle of honey, and toasted pecans for a sweet brunch option. When selecting berries, keep in mind to choose darker berries that are found in red wine to pair with the flavor notes of this cheese.

Pair with a Spanish Cava, Tempranillo, young Rioja, or white wines like Verdejo and Rioja Blanco which have citrus and tropical fruit flavors with ample acidity.

PASTEURIZED GOAT’S MILK, CHEESE CULTURES, RENNET, CALCIUM CHLORIDE, EGG WHITE LYSOZYME, SALT, AND RED WINE (ONLY ON THE RIND TO ADD NATURAL COLORING AND WINE FLAVOR). NON EDIBLE RIND. IT CONTAINS SULFUR DIOXIDE AND PRESERVATIVE: CALCIUM SORBATE.