Laychee - meaning milk in Boontling, the all-but-extinct local tongue - resembles the rindless, creamy chevre that many American cheesemakers produce and pack in tubs. But Pennyroyal Farm has 26 sheep in addition to its 99 goats, so from early March to September, Laychee is a mixed-milk cheese. The rest of the year, the sheep are not lactating and Laychee is 100 percent goat's milk.
Laychee is moist and fluffy, almost as if it had air whipped into it. It melts nicely on the tongue, with none of that dense, clingy texture that fresh goat cheese sometimes has. The aroma reminds me of cottage cheese and lemon peel.
Laychee (12oz. cup)