LaClare Family Creamery has set the standard for goat milk dairy products. That’s because the 40-year-old Wisconsin company has positioned itself as a 100% domestically produced goat cheese manufacturer—using milk sourced from the very heart of America’s Dairyland. Patterned after a New Zealand-style cheddar, this cave-aged Chandoka is pressed from a combo of 70% whole pasteurized cow’s milk and 30% goat’s milk, bound in cloth, and ripened for over 4 months. Flipped instead of stacked (like an English-style cheddar), the fat is rotated downwards, which adds moisture and sweetness to the fruity and buttery cheese. Needless to say, it makes a lovely companion to New Zealand wines, from bright Sauvignon Blanc to intense Pinot Noir.
Nutritional information coming soon