Additional information
Pack Size | 12/5 OZ |
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Each snack bag contains five 1-oz. individually wrapped medallions. With 90 calories and 5 grams of protein per serving, LaClare’s signature goat cheese is ideal for grab-and-go lunches or a quick nosh.
Homemade! We hand-pull strands of fresh mozzarella and add our own cultured cream to create this amazing textural stracciatella.
3rd PLACE SOFT RIPENED WASHED RIND – AMERICAN CHEESE SOCIETY AWARDS 2023
MouCo ColoRouge is a natural rind cheese that is reddish-orange in color with a slight white finish. Soft and creamy is a great description for the textures as well as taste and aromas. Mildly earthy tones compliment the slight acidity of the young cheese. As it ages the cheese will start to soften, develop a pronounced buttery characteristic as well as develop a further complexity in its earthy characteristic. MouCo ColoRouge is fully aged at 7-8 weeks. At this point the cheese flavor is quite complex with its buttery creamy flavors as well as a developed earthiness that is spicy and …well…just addictive. The cheese just begins to get gooey when left to warm to room temperature.
This ‘Manchego’ cheese is coated with fresh local rosemary and aged for 15 months. During the curing time, the cheese picks the amazing aroma of the rosemary, adding an extra depth of flavor.
Capricho de Cabra is a creamy, flavorful cheese produced with milk Murciana goats, which produce milk high in fat and protein to give the cheese its amazing creaminess. The cheese is dense and gives a burst of flavor with a sweet finish.
2nd PLACE SOFT RIPENED – AMERICAN CHEESE SOCIETY AWARDS 2023
A lightly stiff center when young, complimented by a buzz of tartness. As the cheese ripens, the pate develops a creamier flavor and texture. A hint of sweetness compliments a bit of hum in the finish. At 7-8 weeks, the cheese is fully ripe, soft and gooey, a definitive line shows off the soft edible rind. A murmur of sweetness balances the complex cheese.