Sunset Bay is made from pasteurized goat's milk by Rivers Edge Chevre of Logsden, Oregon in the US. A thin layer of Spanish pimento runs through its centre which imparts a delicate smoky flavour into cheese's rich creamy, pleasant, salty paste. The cheese wheel is dusted with ash which creates a delicate rind after ageing of approximately 3 weeks. The makers recommend this with a glass of Spanish cava and a handful of almonds.
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