This fresh goat cheese is subtly sweet, a little tangy, and infused with the unexpected blend of lavender and hand-harvested wild fennel pollen. Stay with us here. We’ve been in a haze ever since we first tasted it.
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.
Tip of the tongue:
Slather on toasted baguette slices along with a few bits of dark chocolate, honey and some sea salt. Or serve with pears poached in red wine for an extra purple, hazy end to your meal. Goat to it, kids.
Pasteurized goat milk, salt, fennel pollen, lavender, cultures and enzymes