Striking. Tasteful yet subtle. Sweet and tangy. I could go on when describing Nevat,
a soft-ripened goat's milk cheese from Cataluña. Made by Josep Cuixart, he uses only his own milk and the milk of neighboring herds to make this hand-formed cheese, and it's processed the same day he gets his milk. Just like Brie, Nevat is injected with penicillium molds allowing it to ripen from the outside in, giving it a deliciously creamy texture in the center.
Nevat must be tasted to be believed. The bloomy white rind gives way to a very subtle, sweet and soft cheese on the inside with a noticeable finish that ends in a pleasant tang. I'm big on cheese condiments and pairings, but something as unique as Nevat should be enjoyed as simply as possible to appreciate every single nuance this cheese possesses.
Because of Nevat's soft nature and the fact that it is indeed a living, breathing cheese it can be a challenge to locate as it's not as hardy as a Manchego or Zamorano, but trust me on this one: it's worth it.