Before we get any further into fall (it’s October already?!) I need to fill you in on one last fresh goat cheese, the Coach Farm Medallion. I didn’t think this cheese would be hard to find when I first saw it on the list, as my local cheese shop carries several Coach products, but they never seemed to have the Medallion, a small 4-ounce knob of creamy chevre. Coach Farm‘s goat cheeses were one of the first artisanal cheeses I can recall tasting, years ago on my first pilgrimage to the Union Square Greenmarket in Manhattan. My travel companion and I were smitten and brought back a jar of marinated goat buttons which I ate as slowly as possible to stretch out the supply.

Coach Farm is located in New York’s Hudson Valley, about two hours north of the city. Their French Alpine dairy goats graze on fresh alfalfa hay grown on the farm, plus a daily supplement of soybeans, oats and corn. Coach uses vegetable rennet, making their cheeses vegetarian-friendly. The milking parlor connects directly to the creamery, where they ladle the curds by hand, turning out consistently rich, smooth cheeses. This particular medallion was crisp, creamy and fresh tasting, silky in texture and flavor. (Is silky a flavor? It is now.)

Yes, if you’re wondering, the Coach is that Coach, of handbag fame. The founders, Miles and Lillian Cahn, retired from the fashion business and moved upstate to enjoy a quiet country life with 1,000 goats. Their hobby quickly took off and their goat cheeses have been featured in some of New York’s top restaurants — including those of Mario Batali, who is married to the Cahn’s daughter. Today, you can also find Coach’s fresh and aged goats-milk cheeses, and their delicious drinkable “Yo-Goat,” at fine cheese shops across the country. I picked up the Medallion at Marlow & Daughters, an adorable little gourmet market in Brooklyn, on our last visit to New York. We enjoyed it with a few other regional cheeses and Brooklyn-made goodies from the Bedford Cheese Shop …. more on that soon!

(Can you guess the other two cheeses on the plate? Hint: they’re from states on the I-91 corridor.)

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