This past weekend I reviewed Pholia’s Covered Bridge, a tasty, washed-curd (beer!) goat cheese. Here I give you their Hillis Peak, another washed-curd, rubbed-rind goat cheese named after the mountain lying just east of Pholia Farm near Rogue, Oregon.
If you didn’t know better, you might think this was a Basque cheese. The impression in the rind, the color and even the flavor. This is the cheese you give to somebody who cries “but I don’t like goat cheese!” and then just smile at them. Mild, dam minerals/cave, creamy with a semi-firm but mist and just a bit silty texture.
Hillis Peak is less dry than Covered Bridge and also less sweet. It’s more lactic and bright. Let it melt slowly, while mild, it will reveal great depth and complexity, all very balanced. And eat the rind, please do.
Cheese: Hillis Peak
WHO: Pholia Farm
Where: Jackson County, Oregon
Milk Type: goat (raw)
Rind: oil & paprika rubbed
Shape: 2 1/2lb wheel
Tasting notes: mild, more like a basque sheep’s milk cheese than goat with plenty of damp mineral and a slightly spicy rind from the paprika.