Soledad Truffle Oil, Garlic, and Dill

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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Of the cheeses we’ve sampled from the Sanctuary at Soledad Goats, this one is my personal favorite.

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This Truffle Oil, Garlic and Dill spread was a bit watery (likely because the cheeses had arrived late and we’d had to freeze them before tasting), but it did freeze quite well and has a light, creamy texture.

IMG_1560This cheese is bursting with dill and truffle oil  … so if you’re a fan of these flavors, you’ll love this variety. It’s and rich and savory enough to be served plain on crackers and crusty bread — and yet it’s light enough to be used as a cream cheese replacement on bagels.

IMG_1559The cheese ordering website still appears to be a work in progress, but if you’re feeling adventurous (and patient), this is a flavor worth sampling. And, best of all, you’ll be able to support the sanctuary’s great work.