A log-shaped ash-covered goat’s milk cheese originally made for Chef Corey Lee when he was a chef de cuisine at the French Laundry. Created to offer him something that could be cut geometrically. The log shape has an oval cut surface, and gave the Chef the freedom to work on the shape. I asked him to find the name since it was made for him. When the cheese is aged, the rind starts showing wrinkles as the inside gets softer. The taste gains pungency and depth as any well-made fermented food does when it ages.

Ingredients: Goat’s milk, starter culture, vegetarian rennet, ash, salt.