Nocturne has a truncated pyramid shape with ashed rind, which we are familiar with Loire valley originated goat milk cheese. The name is from the Whistler’s painting “Nocturne” I saw impressively at Tate. It takes a long curding time, often overnight, and the curd is formed mostly by the lactic acid produced by the culture and very small amount of rennet. The curd is drained in a mold one by one and dry salted by hand. I add small amount of ash to the salt. When the cheese is very young, it has a lot darker appearance, maybe the look of a snow ball rolled in coal dirt, and when the cheese gets aged, the white fungus grows and make the shade of Whistler’s painting. The color of darkening sky along the river. The aging takes about 2 weeks This cheese is tender and delicate like the music, nocturne.

Ingredients: Jersey cow’s milk, starter culture, vegetarian rennet, salt, ash.