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 14-16 hours.
After draining and unmolding the Aged Goat Cheeses are matured for about 3 weeks in a temperature controlled environment.
The interior texture is moist, slightly chalky and cake-like. It is bone white in color. The rind is dense, white and bloomy.
Flavors are mild and lactic with a slightly acidic tang and a taste of mushrooms.