What a crowd pleaser. Created little more than a decade ago, Cabricharme already feels like a cheese-counter mainstay. Who can resist this Belgian goat’s-milk charmer? The rind is gorgeous, the interior luscious and supple and the aroma off the charts.
The producer is a 30-year-old cooperative that works exclusively with organic raw milk—both cow’s and goat’s milk. Gotta like that. Cabricharme, like the other cheeses from this creamery, comes from the milk of a single farmer. So the members’ milk isn’t pooled, as you might expect a co-op would do. This precaution makes traceability possible, a priority at modern creameries.
(SOURCE: Janet Fletcher's Planet Cheese)
Fine cheeses from Belgium have made inroads in the Bay Area in recent years, and I've been happy with almost every one I've tried. For years we had only Chimay to represent what Belgian cheesemakers could do. Now we are seeing beauties like the blue-veined Grevenbroecker, which I have written about in the past, and my latest infatuation, the goat's milk Cabricharme.(SOURCE: SFGATE)