Located in Pine Plains, New York, Coach Farm produces a range of fresh and mold ripened cheeses from the milk of their closed herd of 900 French Alpine dairy goats.
The idea for Coach Farm originated with the Cahn family, owners of the famous Coach Leather bags. In 1983 they purchased an abandoned farm two hours north of New York City and became inspired to re-establish it as a working dairy.
The base curd for most of Coach Farm's cheeses begins with fresh milk being transferred into the 'make' room, where it is pasteurized, cultured and allowed to set overnight in an incubating room. By the following morning, the milk has coagulated. The curd is then cut and gently ladled into molds where it's allowed to drain naturally for between 12-14 hours.
At this stage, for production of the Aged Green Peppercorn, brined green peppercorns are blended into fresh the curd which is then hand molded into a variety of shapes and placed into temperature controlled environment to age for just a few weeks.
The texture of the cheese is moist yet with a slightly chalky center and an edible bloomy rind.
Flavors are lemony and citric, balanced with a spicy kick from the green peppercorns.