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American Cheese Month 2013: Haystack Peak

Haystack Peak 2

A snappy/lightly chewy rind gives way to a dense, smooth and somewhat chalky paste with a cream line that develops beneath its ashy bloomy rind as it ages. Haystack Peak from Haystack Mountain Goat Dairy is a tangy, citric goat milk cheese, It’s rich, lightly salty, earthy with a mineral finish. REALLY delicious!

Jim Schott founded Haystack in 1989. What started as a small farmstead operation in Boulder, CO has since expanded to a 5000 sf facility in Longmont that now makes 18 varieties of goat milk cheeses, both raw and pasteurized.  Haystack Peak was their first aged goat cheese and it’s gone on to be a best-seller and American Cheese Society winner in 2004, 2006, 2007, and 2009. Saveur Magazine named Haystack Peak as one of America’s Top 50 best artisanal cheeses in April 2005.

Haystack Peak 1

You’ll want something on the sweeter side to balance the tangy acidity of Haystack Peak. Try a pils or wheat beer, or an fruitier white. An Alsatian Riesling or perhaps an American Riesling from the Finger Lakes if you can find one.

Cheese: Haystack Peak

WHO: Haystack Mountain Goat Dairy

Where: Longmont, CO

Milk Type: Goat (pasteurized)

Texture: dense and fudgy center with a gradually runnier paste below the rind as it ages

Rind: bloomy

Format: 7oz truncated pyramid

Tasting notes: tangy & citric, lightly salty, earthy, mineral




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