Farmhouse Mej'Chestnut and Honey Goat Cheese

Tasting Notes of the Curator

The Farmhouse Mej’Chestnut and Honey Goat Cheese is a masterful combination of flavors that unfold beautifully with each bite. The base of the cheese, made from raw goat’s milk, is fresh yet complex, offering subtle grassy and tangy notes that are characteristic of well-crafted chèvre. The chestnut brings a mild, nutty sweetness, while the honey adds a layer of rich, natural sweetness without overpowering the delicacy of the goat cheese. The texture is soft and creamy, melting gently on the palate, while the natural rind gives it an additional rustic dimension. What sets this cheese apart is its balance — the flavors of the chestnut and honey complement the chèvre’s mild acidity, creating an utterly unique profile within its category.

Pairings and Suggestions

Farmhouse Mej’Chestnut and Honey Goat Cheese is incredibly versatile and can be enjoyed in a variety of ways:

• Pair with a light, floral white wine like a Gavi di Gavi or a Sancerre.
• Perfect for a cheese board accompanied by dried figs, walnuts, or a crusty baguette.
• Add slices to a salad with arugula, toasted hazelnuts, and a balsamic glaze.
• Serve it as an appetizer with honeycomb and charcuterie for a sophisticated start to any meal.

A Nymph’s Gift to Zeus – The Story of Amalthée

The inspiration behind the Farmhouse Mej’Chestnut and Honey Goat Cheese dates back to the ancient myth of Amalthée. As legend has it, Zeus was hidden on Mount Ida to protect him from his father, Chronos. There, he was nurtured by the nymph Amalthée, whose goat’s milk nourished him into the mighty god he became. One day, in a fit of strength, Zeus broke one of the goat’s horns, which became the Cornucopia, a symbol of abundance. This cheese, with its nourishing richness and storied ingredients, channels the same spirit of giving — an abundant pleasure for all who partake.

Storage Instructions

To maintain the freshness and texture of this cheese, store it in wax paper or a breathable cheese wrap in the refrigerator. Avoid plastic as it traps moisture and can spoil the cheese. Best consumed within 5-7 days after opening.