|
Once again, Anna Van Dijk has created a startlingly different goat's milk cheese. The base of this new cheese is a younger version of one of our favorites, Van Dijk; a tangy aged goat cheese. Made from the milk from her herd of 500 goats in Eindhoven, Holland, Anna has added a unique ingredient - marigold to this great cheese. Like Cornelia, Anna has achieved the perfect balance of flavors in her new concoction, Marygold. <p>Marigold, also known as calendula or pot marigold, was a popular ingredient throughout medieval and renaissance Europe. In Holland, according to Gerard's �Herbal�, �no broths are made well without dried marigolds.� Marigold gives color and a piquant touch to cheese, soups and stews. In fact, the petals were used to color cheese until annatto was introduced from America. The presence of marigold not only gives a slightly floral hint that complements the flavor of the cheese, but also creates a distinctive presentation with the creamy white color of the cheese sprinkled with orange and yellow flecks of petals. A must try for any lover of Dorothea or Van Dijk.</li></ul><ul><li>Made from pasteurized goat's milk; aged over 60 days.</li><li>Photo depicts whole 10 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
|
