Big Sur is a small format bloomy rind, ash coated, triple crème mixed cow and goat milk cheese named for the iconic Big Sur coastline. The paste is smooth, lactic, light and stays firm as the cheese matures. The balance of farmstead goat milk and local cow milk provides a bit of goaty brightness without being overwhelming.The vegetable ash adds a visual distinction from Ragged Point and also helps maintain the rind pH.

Lactic, creamy; Lactic, creamy, funky - serve on a cheeseboard; baked in a burger.

Pairing recommendations: White wine, bubbles, light beer, fresh/dried fruits, cured meat.

Ingredients: Pasteurized milk; salt; cultures; rennet; vegetable ash coating - note that triple crème cheese rinds contain Penicillium candidum.