Another great Pacific Northwest cheesemaker is Oregon’s River’s Edge Chevre. We’ve carried their Valsetz, Humbug Mountain, and Up in Smoke, but I’d never seen the Jupiter’s Moon until the Festival of Cheese
This batch was a little firmer than I would like, but the cheese is still good enough to get mentioned here. It’s like a firm, domestic Cabri Ariègeois! (basically a goat milk version of the heavily washed Vacherin Mont D’or/ Winnimere/Forsterkase style). Big, complex, earthy flavor: richness, tang, grassiness, and a little smokiness. I can’t wait to try this again under better conditions.