Raw Belgian goat's milk washed-rind where creamy paste meets savory rind.
Cabricharme: a raw goat's milk washed-rind cheese from Belgium. Sticky salmon rind, creamy paste, savory honeyed finish. Order online.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Cabricharme is a raw goat's milk washed-rind cheese from Belgium, aged about three months in damp cellars where the rind is repeatedly washed in brine. That work at the surface is what gives the cheese its sticky, salmon-pink rind and most of its character.
The paste underneath stays semi-soft and smooth, fresh and milky and clean in the way a good young goat's milk cheese should be. The rind brings the savory pull, yeasty, meaty, with a dry-aged-beef quality and a quiet sweetness of honey and toasted hazelnut underneath. Not so harsh as some goat's milk cheeses can be, but really cleanly done. The contrast between the creamy interior and the funkier washed rind is the whole point, and at three months it sits right in the sweet spot.
Semi-soft and supple under the knife, with a smooth, creamy paste that gives just slightly. The sticky washed rind sits in contrast to a clean, milky interior.
Pronounced savory pull from the washed rind, with a meaty, earthy edge and a sweet honeyed note running underneath. Not so harsh as some goat's milk cheeses can be, but really cleanly done.
A long savory finish that holds for a good while after the swallow, with the salty rind notes lingering longest and a quiet sweetness underneath.
Fresh and milky and clean on the inside, with that bright goat tang sitting up front before the rind notes take over.
Toasted hazelnut comes through the middle, sitting alongside a yeasty, bready note that builds with the rind.
Damp-cellar and yeasty notes from the brine-washed rind, with a dry-aged beef quality that comes through on the back end.
Very mild on the palate, no peppery bite, the savory character carries it instead of heat.
Washed rind
The salmon-pink washed rind is edible and where most of the savory, meaty, yeasty character lives. Sticky to the touch, brine-forward, with a damp-cellar funk that stays controlled.
Cabricharme stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Belgian beer is the home pairing, the yeasty character of a Trappist ale or saison echoes the washed rind. A dry white or rosé cuts through the creamy paste and lifts the fresh goat tang.
The sweet honey and ripe stone fruit play off the savory rind, while a sharp mustard or fig jam picks up the meaty, dry-aged-beef notes on the finish.
Video represents style and type of cheese - may not be an exact match in all cases.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
