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Achadinha's Capricious- A Photo Tour

Achadinha's Capricious Let's start off with some straight talk- goat cheese haters can be found anywhere. Except for the slightly less satisfied look on their face that comes from consuming the shorter amino acid chains that are in goat cheese, they look like you and I. They walk like you and I. They even sound like you and I.

Yet they deny the goat its true dairy glory. Some say no to goat cheese all together. Some say no to certain styles, like fresh chevre, gouda, or very aged versions. But, dear readers, there is hope. All it takes is one goat cheese to open the door.

Pacheco goats. Want your cheese love.

There are entire realms to be explored. And just maybe, maybe, if you're unsure what style of goat cheese you might like, Achadinha's Capricious is your door.

Today's post focuses on Capricious made by Achadinha Creamery. It is aged, crumbly, hard, peppery, herbal, and, a little fierce. Imagine a ripped, tattooed Parmesan in a boxing ring. Capricious takes no prisoners, and it makes no apologies. It's a goat cheese, and it's damn proud. And you, my cheesy friend (hater or not) should try it. It's a goat cheese that some chevre-haters love and a cheese that makes goats proud.

Below is a photo tour of a visit to Achadinha. My amazing photographer friend Molly DeCoudreaux took all these photos (she rocks). Achadinha is a family company run by the third generation dairy family, the Pachecos, in Sonoma.

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Gathering the curds in a cheesecloth

Donna in her awesome homemade apron tying off the curds.

The Pachecos, about to squeeze remaining whey from Capricious.

Donny, in the crucial Squishing Step of Capricious.

In the cellar, after squished, pressed, and date-stamped.

Capricious in cellar, next to humidity controls.

Available in farmer's markets all over the California Bay Area, via Cowgirl Creamery shipping, and possibly at a cheese store near you. Have you tried Capricious? What did you think?

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