Keystone Farms Cheese
Cabra La Mancha
Firefly founders and partners Pablo Solanet and Mike Koch were inspired by Spanish Basque wheels when they crafted this semi-soft cheese, made from the milk of their neighbors in mountainous western Maryland. Brined daily during its three-month aging period, Cabra La Mancha’s thin, yammy rind has a saline crunch, giving way to an ivory paste that’s malty and mild, with a faint goat tang.
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