Cabra LaMancha 
comes to us from FireFly Farms Creamery, located in Accident, Maryland. FireFly Farms sources milk from local family farms, all within 30 miles of the creamery. The goats are treated humanely, are allowed to cycle naturally, and are not treated with antibiotics, hormones, and animal feeds that have been treated with chemical or synthetic fertilizers. All of their cheeses are award winning, including Cabra LaMancha, which came about in 2005 out of a desire to create a matured, washed-rind cheese. During aging the wheels are washed every other day in a brine comprised of water, salt and surface ripening agents geotrichum and brevibacterium linens. This semi-soft cheese shreds and melts very well and tastes great on everything from pizzas to quiche, casseroles, and on paninis. It is also a great addition to a cheeseboard.

First Place Winner- 2012 & 2014 ACS Awards
2008 Gold Medal, 2009 Silver Medal, 2012 Silver Medal, 2015 Bronze Medal- World Cheese Awards
2015 Bronze Medal- Maryland Cheese Guild
2006-2015- ADGA National Show Winner

Origin:  Maryland, US
Milk:   Pasteurized Goat    Rennet Type:  Vegetarian   Age:  10 weeks
Look:  Orange-colored rind, white paste with few holes
Smell: Mild, fresh goat cream
Taste: Mild, fresh, clean taste. The rind is edible and is actually where the most flavor comes from.
Pairs well with:  A crisp Sauvignon Blanc like New Zealand’s Fireroad or a well rounded red blend like Santa Barbara Winery’s ZCS.
Tastes good with: Olives, Marcona almonds, rustic bread, tapas. Melt on pizzas, burgers, flatbreads, into quiche, omelets, and casseroles.