Cave Aged Goats Cheese, 200g

Cave Aged Goat Cheese is 200g of cave-aged goat’s cheese, a French artisan goat’s cheese aged in a natural cave for a complex, earthy character shaped by the cave’s humidity and flora. Cave aged goat cheese develops character no other ageing environment can replicate. As a result, the cave ageing develops a more complex, earthy and mineral character than any surface-aged alternative. Furthermore, the 200g is the ideal board portion for four to six. In particular, this suits a board as the most complex and unusual goat’s cheese element.

About Cave Aged Goat Cheese

We source artisan cheese from specialist producers who share a commitment to quality and traditional methods. In particular, Greek feta with PDO protection and Cypriot halloumi are among the most distinctive and versatile Mediterranean cheeses. As a result, a genuine PDO feta from sheep’s and goat’s milk has a character that no imitation can replicate. Furthermore, artisan goat’s cheese — whether a log, curd or cave-aged variety — reflects the terroir of the individual producer. However, all these cheeses reward careful temperature management — always serve at room temperature for the fullest flavour. In particular, halloumi suits grilling and frying as much as direct eating. Additionally, cave-aged cheeses develop distinctive character from humidity and natural cave flora. That diversity of provenance and tradition defines every cheese in this section. That is why this product from The Artisan Food Company consistently impresses even the most discerning cheese lovers.

Why Choose Cave Aged Goat Cheese From Us

Using these artisan cheeses well rewards understanding each one’s natural role. In contrast to serving every cheese the same way, different formats suit different preparations. As a result, halloumi suits grilling and frying while feta suits salads and baking. Furthermore, cave-aged goat’s cheese suits a board alongside bolder blues and aged hard cheeses. However, goat’s curd is the freshest product here — consume within 2 to 3 days of delivery. In particular, always serve all these cheeses at room temperature for the fullest expression. Moreover, feta PDO from sheep’s and goat’s milk has a mineral tang that cow’s milk alternatives cannot replicate. Additionally, a Chevre log provides a generous practical kitchen quantity for salads, cooking and the board. That diversity of origin and character defines what makes this range so useful.

How to Serve Cave Aged Goat Cheese

To get the very best from it:

• Serve at room temperature on a cheese board after 30 minutes out of the fridge.
• Crumble warm over a salad or serve on toast for an outstanding simple preparation.
• Furthermore, use in tarts, quiches and gratin where the goat’s milk character lifts the dish.
• Additionally, pair with honey, walnuts and good bread for a simple and outstanding combination.

Perfect Pairings

This product pairs beautifully with:

• Good honey, walnuts and fresh herbs on the cheese board.
• A glass of Sancerre, Pouilly-Fumé or a crisp dry rosé alongside.
• Good sourdough, baguette or fine crackers alongside.
• Salad leaves, lardons and sherry vinegar for the bistro classic.

Storage: Keep refrigerated, wrapped in wax paper. Furthermore, hard cheese keeps for 3 to 4 weeks once cut if well wrapped. However, always serve at room temperature — remove from the fridge 30 minutes before. Delivered chilled and ready to serve.

However you serve it, Cave Aged Goat Cheese brings a character that only genuine artisan cheese can deliver. Moreover, great cheese always rewards good bread, the right wine and serving at room temperature.