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 An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of the Bijou and Bonne Bouche. In the landscape of cheese varieties, it stands out as a distinct goat cheese. It can easily be cut in wedges and still remain standing on the cheese cart!
Coupole is made with the same recipe as the Bijou. After pasteurization the milk is set for maturation/coagulation for 24 hours. The curd is then drained into cheese cloth overnight. On the third day the “pre-drained” curd is used to make the Coupole. Using a unique form the Coupole are shaped by hand with a sprinkle of ash on the top. After a day in the drying room, they are moved into the aging room to allow the rind to develop which creates wrinkles around the sides of the cheese.
This cheese has a unique shape and appearance that makes it perfect for a restaurant cheese board. Coupole is milder than the Bijou and Bonne Bouche. The texture is dense and very creamy and the rind is sweet with a yeast flavor that increases as the cheese ages. Coupole reaches its maturity after 45 days and there is a fabulous contrast between the strong ripened flavor of the rind and the delicate fresh taste of the pate.
For more information on how to store or serve Coupole, visit “Cheese Talk”.
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Milk Type:
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Goat |
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Weight:
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6.5 ounces |
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Shelf
Life:
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45 days (depends on ripening preference) |
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Rennet:
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Microbial (non-animal) |
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Ingredients:
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Pasteurized goats’ milk, culture, enzymes, salt, ash |
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Butterfat:
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21% |
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Key
Features:
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Mild, fresh goats’ milk flavor
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Texture very smooth and creamy
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Rind sweet and mild |
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Notes of fresh flowers, citrus, hazelnuts |
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Packaged in its own “micro-cave” to protect the cheese and help the ripening to continue |
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Serving
Suggestions:
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A must have for a varied and eye appealing cheese board. Serve with nuts and dried fruits.
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Cut a wedge and place on top of radiccio and watercress. Garnish with walnut oil and cracked pepper.
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Toss aged Coupole with Tagliatelle, smoked salmon, and leeks
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Dry aged Coupole and shave strips to garnish fried polenta. Drizzle with white truffle oil.
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Slice Coupole and a ripened pear. Arrange each wedge on top of whole wheat nut bread. |
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