DescriptionA large log of richly flavored goat's-milk cheese from the Loire Valley in France. Creamy but crumbly. A favorite of chefs for its strong but not overpowering goat-cheese flavor. They serve it crumbled into salads, stuffed into roasted peppers, or grilled on a bed of mâche.Cheese 101Learn the essentials — from buying to serving
Pasteurized Goat's Milk, Bacterial Culture, Salt, Rennet.