Coeur du Clos is a cambembert type cheese made from a blend of goat and sheep milk making this a true rare artisan cheese treat. Aromas of mushrooms, combine with woodsy earthy notes. This cheese is covered with a velvety with rind reminiscent of soft wool. The cheese is best enjoyed at room temperature and has a balance of a soft creamy paste yet a firm chewy rind. The flavor notes vary from sweet custard, roasted walnuts and clean fresh cream in the paste to the hint of mushrooms towards the rind. This c heese is excellent served baked in a puff pastry topped with raspberry sauce or maple syrup and toasted walnuts. 2nd place winner American Cheese Society 2013

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