In this latest heat wave, goat cheese has become my cold compress. No, I don’t apply blocks of it to my forehead, but I do find it cooling — one glance at this icy-white goat’s milk cheddar from Mount Sterling Co-op Creamery and my core temperature drops. I begin to hallucinate snow in the air, mountain goats bleating in the distance.
Really, I’m just happy to discover a new raw-milk cheese, one that’s made from goat’s milk, no less. Raw-milk goat cheese is hard to find. That’s because most goat cheese on the market is fresh— think of those crumbly, spreadable logs. Fresh goat cheese is always pasteurized because it’s only a few days old, and American law requires that raw-milk cheese be aged 60 days or more. Mount Sterling, a producer-owned cooperative based in Wisconsin, is one of just a few creameries that make a variety of aged raw-milk goat cheeses.
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