Bright, citrusy Wisconsin goat's milk with a creamy rind and mineral finish.
Wisconsin goat's milk cheese in the style of Chabichou du Poitou, with a wrinkled Geotrichum rind, gooey creamline, and bright citrus. Order online.
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This is Shabby Shoe from Blakesville Creamery in Port Washington, Wisconsin, a pasteurized goat's milk cheese made in the style of Chabichou du Poitou from France's Loire Valley. All of the milk comes from the creamery's own Blakesville Dairy Farm, which keeps the flavor honest and consistent from batch to batch.
The thin, wrinkled rind comes from Geotrichum, and it does what a great bloomy rind should do: ripen the cheese from the outside in. You get a gooey cream line right under the rind and a lighter, chalkier core, so every slice gives you two textures at once. On the palate it leans bright and citrusy, with clean goat's milk lactic on the front and a mineral, wet-stone finish that keeps things elegant instead of funky.
American Cheese Society Gold in 2023, Silver in 2024 and 2025, plus a Bronze at the World Championship Cheese Contest in 2024 tells you these guys nailed the recipe. Right in the sweet spot for anyone who loves a proper French chèvre but wants to taste what Wisconsin is doing with the same tradition.
Soft and light, with a wrinkled Geotrichum rind and a gooey cream line just under the surface that gives way to a chalkier, more delicate core.
Gentle and bright, more citrus and clean goat's milk than funk. A quiet cheese with clear focus, not a stinker.
Clean finish of about medium length, carrying a mineral, chalky note that lingers past the milk without turning sharp.
Strong fresh goat's milk lactic note up front, bright and citrusy on the tip of the tongue, more yogurt-tang than butter.
A quiet suggestion of blanched almond in the paste, mostly on the rind side, but nuttiness is not the story here.
A soft, mineral, wet-stone earthiness under the bright lactic, with a mushroomy pull from the wrinkled rind.
No heat or piquancy, just a whisper of white pepper at the very back of the palate.
Bloomy rind
The thin, wrinkled Geotrichum rind adds a mushroomy, mineral note and a slightly wild edge to an otherwise clean, citrusy paste.
Chabichou-style stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bright, high-acid whites match the citrusy lactic tang of the goat's milk, and Champagne cuts the creamline under the rind.
Light, floral honeys and fresh fruit lean into the bright citrus and mineral character without covering the delicate paste.
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