Janet Fletcher looks at a larger format that hopes to get the cheese to market in better shape:
“Pity that poor little goat cheese as it leaves the creamery and heads for a shop.
Under the producer’s care, the cheese is coddled and fussed over like a baby in a bassinet. Then it’s packed off in a jostling truck to a warehouse, where conditions are inevitably a little too hot or too cold, too damp or too dry. Finally, a retailer sends for it and, after another bumpy ride, our cheese is nestled in the shop’s coffin case, the open-topped, reach-in cooler, where it is buffeted by blasts of cold air.
Is it any wonder that many delicate bloomy-rind goat cheeses do not reach the consumer in great condition?
Last year, Sebastopol’s Redwood Hill Farm introduced a 5-ounce version of its 3-ounce Crottin, in hopes that the larger cheese could withstand these insults better.”