Slow Thyme

Slow Thyme is an organic, Verata goat-milk cheese produced in limited quantities by the Hacienda Zorita Organic Farm one of Spain's pioneers in natural and organic farming. 

Slow Thyme is a pressed, semi-firm, raw goat's milk cheese that is covered with olive oil and crushed thyme then cured for 6 months. Slow Thyme is a small 1 kg (2.2 lb.) tomme measuring approx. 12 cm (4 1/2 inches) in diameter and 14 cm (5 1/2 inches) in height. It has a pleasant rustic scent of thyme.

Slow Thyme has an intense flavour of goat milk with earthy piquant notes with a pleasant lingering taste of olive oil and herbal thyme. The cream-coloured paste is fine-textured, smooth & buttery and melds nicely with the thyme. Slow Thyme pairs nicely with Spanish red wines from Duero Valley and Rioja.

Hacienda Zorita is an Organic Farm located on a three hundred hectare estate located in Zamora near the city of Salamanca in the Castilla y Leon’s Duero Valley region. The milk for Slow Thyme cheese comes from the Verata goat, a breed of goat native to Spain that is near extinction. Hacienda Zorita is firmly committed to the preservation of indigenous, rare and endangered species in the Duero Valley. 

Hacienda Zorita Organic Farm also produces organic raw milk ewe’s cheese (including Torta de Dehesa and Queso Curado de Dehesa Reserve), Iberico hams and charcuterie, olive oil, balsamic vinegar and wholesome breads. The company is proud to have one of Europe’s most modern cheese factories. Hacienda Zorita Organic Farm is a leader in Spain’s Slow Food movement.

http://the-haciendas.com

Verata goats photo source: http://www.travelingboy.com/

Le Crottin de Fanny

Le Crottin de Fanny is a lovely artisanal goat-milk cheese from La Chèvrerie de Charlevoix located in St. Agnes, Quebec in the beautiful hills of the Charlevoix region.

Le Crottin de Fanny is a bloomy rind, goat-milk cheese based on the recipe of the classic Crottin de Chavignol but adapted to please the taste of Quebecers. This small cylindrical cheese has a soft, compact ivory-white colour paste and weighs around 125 grams when it is young (with an affinage of 14 days).

Le Crottin de Fanny has a subtle slightly nutty taste. As the cheese matures (21 days+) it develops a firmer paste, the rind begins to show some mold developing and the cheese begins to come into its own with a much more complex flavour.  Le Crottin de Fanny pairs nicely with a dry white wine such as Sauvignon Blanc.

Le Crottin de Fanny is produced with the milk of alpine and saanen goats that are raised in freedom, outdoors on the artisanal farm owned and operated by Didier Luberriaga and Stephanie Corret. Although they have been running this artisanal goat farm for four years, their cheese factory La Chèvrerie de Charlevoix was built last year and the production of cheese was launched this spring.

La Chèvrerie de Charlevoix also produces a wonderful semi-firm artisanal goat cheese La Tomme St-Agnes and a goat-milk ricotta on request. They are currently working on also producing their own goat-milk dulce de leche.

www.facebook.com/La-Chevrerie-charlevoix