I first discovered Minnesota’s Donnay Dairy during our local goats week way back in June 2009, and I’ve bought many tubs of its rich, succulent chevre since then. But somehow I didn’t manage to get my fromage-fanatic fingers on a piece of the Kimball-based dairy’s cave-aged Granite Falls until 2012. Now how did that happen?
While y’all noodle that over, I will concentrate on the delicious specimen you see here – a milky, oozy bonbon of tangy goat cheese. Some have described Granite Falls as a goat Camembert, but I don’t buy it. Whereas Camembert contains a silky-smooth, almost mushroomy-like paste within its thin lip of a rind, Granite Falls offers a crumblier, fudgier consistency and a taste and aroma that is distinctly goaty. My wedge may have been a bit past its peak, judging from the rind’s slightly pink-orange exterior, but it still packed a goaty pow without toeing the fine line between pungent and rancid. And it still disappeared from my cheese drawer rather quickly, along with some tart apples and a few glasses of unoaky white. You also could try it with a brut apple cider or a gentle bubbly like prosecco.