Rep Thiesfeldt tries La Clare Creamery Goat Cheese

Here we have some samples of the type of cheese that is produced on site here at Leclerc and so Jim, could you tell us a little bit about these? I can. Most people when they think of goat cheese, they think of what's called chevre and chevre was originated from France and it's really taken off in the United States and it's a white creamy cheese and this this cheese is very rich in flavor. This is the cheese that we sell the most of. It's got a national following, a lot of enthusiasm and it is a great snacking cheese. It's gonna sound like a bit of a pitch, but I'm probably our number one consumer myself. It's my favorite cheese. When people taste our cheese, our cheese has a very clean flavor and that's what is bringing a lot of people to goat cheese because of the flavor advantage. One of the things that most people don't recognize is goat cheese is hard cheese, just like you'd have a cheddar in a grocery store. Well, there's hard goat cheddar or there's hard pepper jack or hard mozzarella made out of goat and this this particular cheese is is cheddar based and it's very popular. This one in particular is aged. If you want to help yourself to that and you will find that this has a very complex flavor because it's been aged a while. But we also offer much more mild cheese. This particular cheese on the end is Big Ed's Gouda and it's Saxon brand and it's won National Gouda Award a couple years back. So it's it's really highly regarded cheese. Very great flavor. I know a lot of people that come here specifically to grab us several blocks of this cheese and take it home for friends and family. Yeah, and everything I've tried here has been excellent. One more sample to go here. Now this one it says is cow and goat. This one here is called Cave Age Shandoka, and it's a blend of cow and goat. And if I were introducing a seven-year-old to our cheese, I would I would introduce a version of that. Maybe not aged quite as strong because as cheese gets aged it gains in flavor intensity, but it's a great introductory cheese. I know that's a good point. I can tell you from my own children who are grown now that when they're much younger, they tend to like the mild cheese. And so that's a good pointer for them. All right. Well, thank you once again for the cheese samples. Everything was good.