Soft-ripened French cheese balancing bright goat's milk with buttery cow's milk.
French soft-ripened cheese from goat and cow's milk with a bloomy rind, bright lactic tang and buttery cream paste. Ships to 48 states.
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Cabriolait is a French soft-ripened cheese made from a blend of goat's and cow's milk, wrapped in a downy white bloomy rind. The name comes from cabri, the French word for young goat, paired with lait for milk, a nod to the goat's milk that gives the cheese its signature lift.
The paste ripens from the outside in, so a fresh wheel shows a soft cream line just under the rind and a slightly firmer, chalkier core toward the middle. Expect a bright lactic tang from the goat's milk balanced by the buttery richness of the cow's milk, with a gentle mushroomy note drifting off the rind. As the wheel matures, the paste softens throughout and turns fully supple, yielding easily under the knife and coating the palate with cool cream.
The finish stays clean and short, more fresh yogurt than funk, which is part of what makes this style so approachable even when the rind is fully bloomed. A quiet, elegant French farmhouse cheese with real balance across the palate.
Soft and yielding under the knife, with a cool cream line just under the rind and a slightly chalkier core on a younger wheel. Fully bloomed pieces turn supple all the way through and coat the palate.
A gentle, delicate cheese overall. Bright lactic tang from the goat's milk sits on top, with buttery cow's milk richness underneath and a soft mushroomy lift off the rind.
Short and clean on the finish, more fresh yogurt than funk. Fades within seconds and leaves the palate cool rather than lingering.
Pronounced fresh milk and yogurt notes running through the paste, lifted by the goat's milk and softened by the cow's milk cream.
Not a nutty style. The paste stays in the fresh cream and lactic family with no browned butter or hazelnut notes.
A quiet mushroomy note comes off the bloomy rind, especially as the wheel matures. Reads soft forest floor rather than barnyard.
No pepper or piquant heat. The finish is cool cream and fresh milk from start to close.
Bloomy rind
The downy white bloomy rind adds a cool cream and soft mushroomy note that reads delicate rather than pungent, gaining a little more depth as the wheel ripens.
Cabriolait stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Crisp, high-acid whites and a dry rosé mirror the lactic tang of the goat's milk, while Champagne cuts through the buttery cow's milk cream.
Soft, sweet fruit and mild honey lean into the fresh cream side of the paste without overpowering the delicate lactic tang.
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