LaClare Goat Cheese - Jack Chunk
Monterey Jack was first developed from cow's milk by monks in 18th century Monterey, California, and most Monterey Jack still comes from cows. However, Wisconsin-based LaClare has developed their own Monterey Jack-style cheese from local goat's milk. Aged or ripened for 3 months, 'Jack' is a buttery, mild cheese with classic tangy hints, and while it's semi-hard now, it gets creamier with age. Pair with Sauvignon Blanc, Chenin Blanc, unoaked Chardonnay, Riesling, Pinot Noir, and Beaujolais.
Region: Wisconsin, USA