In the township of Port Washington, Lynde Uihlein wanted to do an experiment – she had already been working on land restoration and preservation in the area, and she decided to expand her activities to sustainable farming. She wanted to show she could farm in an environmentally responsible manner while also creating a viable business. So, she bought goats, and in 2020 built a state of the art cheesemaking facility where she and her team now make a variety of goat’s milk cheeses from her herd’s milk production. 

One of these is the delectable, seasonal Truffle Shuffle. It is a tall, rich, bloomy rind goat’s milk cheese with a striking black line of truffle tapenade running through the middle. While there are many truffle cheeses, this one stands apart because of its balance of tastes in the cheese itself – mushrooms, forest, and minerals – and the truffly center. With these flavors and its dense, rich, cakey texture and noticeable creamline, we recommend spreading thick wedges onto a light and crispy crostini, crumbling into a bright salad of bitter greens, shaved butternut squash and pomegranate seeds, or pairing with thin slices of meaty jamón serrano.