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.
Production of the Grating Stick essentially involves taking the Coach Farm Aged Cheese Logs and maturing them for 7 weeks - far beyond the point where the Aged Cheese would normally be sold. In addition, the white Penicilium Candidum mold is removed to reveal the firm and dry natural paste underneath.
By aging the grating stick for the extended period of time, flavors become concentrated and quite intense with fairly strong goat milk flavors with a slight bite.
Although the texture is hard, the mouthfeel is smooth and creamy. This balances and contrasts with the initial intense kick.