Bright, tangy, and with just the right touch of smoky spice, Pipers Pyramide by Capriole is everything you didn’t know you needed in a goat cheese. Hand-ladled to perfection, this small, soft-ripened chèvre starts out with a delicate, almost fluffy texture that only gets richer and denser as it ages. The magic happens thanks to a sprinkle of smoked paprika, which gives the cheese a gentle smokiness that works beautifully with the fresh, tangy goat’s milk. The result? A cheese that feels as indulgent as it does unique, with a fudgy texture that deepens over time.
Don’t let its young age fool you—Pipers Pyramide is ripened for just 7-10 days, but it’s more than ready to develop into something creamier if you have a little patience. Whether you enjoy it fresh or let it ripen into something denser and more buttery, this cheese never disappoints. Shaped like the traditional Valencay pyramid and weighing in at 10 oz., it’s a true showstopper on any cheese board—mild enough to pair with just about anything, yet bold enough to stand out with its smoky, spicy twist.
This cheese can handle the big flavors. Pair it with spiced nuts, pickled veggies, or charcuterie like Smoking Goose’s Gin n’ Juice or Fireball salami. Want to get creative? Stuff a piece inside a poblano or bell pepper and toss it on the grill, or slice it up in a salad for a zesty kick. If you’re feeling fancy, wrap a wedge of Pipers in prosciutto and serve it with fresh melon for a fun twist on “prosciutto e melone.”
When it’s young and fresh, try it with Vouvray, Pouilly-Fuissé, or a crisp Sancerre. For something bubbly, Prosecco is always a good idea. If you’ve let it ripen and get a bit richer, pair it with Moscato, Sauternes, or even a sweet compote or some dark chocolate. You’ll thank me later.
Ingredients: Pasteurized goat milk, culture, animal rennet, salt, paprika, Grotrichum candidum.
Nutritional information coming soon
Nutritional information coming soon