A Goat Cheese With A Cinderella Story

If you think of goat cheese as soft, fresh and mildly tangy, think again. In some ways goat cheeses popularity has led to a certain dumbing down, making it a delicate spread, muffling its strongly assertive potential. But a new goat cheese from Quebec, called Le Cendrillon, coated with ash (“Cendrillon” means “Cinderella” in French), demands attention. A soft-ripening cheese that loses it chalky core and takes on a satiny texture and a more pungent, mouth-filling mineral flavor as it ages, it is meant to be put on the cheese board, at room temperature, not in a salad with beets.

This cheese also beat out the competition, nearly 2,500 cheeses from 34 countries, to win the grand prize at the International Cheese Awards festival last year.

To read the rest of the story, please go to: The New York Times