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Alys' Eclipse - Ruggles Hill Creamery - 4oz Massachusetts Goat Cheese

$10.95
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Description

A small disc of goat cheese made from the milk of the tiny herd at Ruggles Hill Creamery in Hardwick, MA. The interior is not quite as dense as some of their other cheeses, so it has a lighter texture. It is aged with a thin line of ash under a pure white rind. The flavors are bright and tangy, though a bit rounder in flavor than some young goat's milk cheeses, as the ash softens the typical citrusy notes.
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Region Massachusetts
Country of Origin United States
Producer Ruggles Creamery
Cheese Type Mold-ripened
Type of Milk Goat
Flavor Profile Mild
Rennet Type Microbial
About The Producer Arrow down

Ruggles Creamery

Ruggles Creamery is located in Hardwick, MA. With fewer than 20 milking goats, they are a microdairy with unique control over the entire cheesemaking process from breed selection and breeding, feed, milking patterns and cheesmaking techniques.

Tricia Smith treats the goats as respected co-workers as they all work together to make delicious cheese. They follow as many organic practices as practical including a as much organic feed as is possible including a small selection of organic produce and hay from their property.

Tricia hand milks her goats and has a custom built pasteurizer to suit the needs of such a small dairy. Her milk consistently shows exceptionally clean using standard state dairy tests.

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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).

Enjoy!

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