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Ready for something that’s totally dill-ish? This fresh goat cheese, made with hand-harvested dill pollen, has an addictive depth of flavor and a tart, almost bright finish. Cypress Grove was started by Mary Keehn, a self-proclaimed “serious hippie.” A single mother of four in search of a healthier milk, she got her start with just two goats. Two goats turned into four. More goats = a lot of milk and that’s when she started making cheese. Eventually she traveled to France to learn from the masters, and returned to the Northern California coast with new expertise and bursting with ideas. This one’s a pretty big dill.
Tip of the tongue
We like it on a bagel with smoked salmon, of course. Try it on roasted acorn squash. Or use some to make dill-ish, devil-ish eggs: mash the yolks with a little PsycheDillic, mayo, mustard, salt and pepper and you’re good to goat.
Pasteurized goat milk, salt, dill pollen, dill, culture and enzymes
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