Hyku: Light & Airy Goat Cheese

April 16, 2011

Hyku is like a breath of summer–eating it makes me long for warm sunny days.  This goat cheese is bright and mild.  Yet it is Hyku’s fluffy, mousse-like texture that makes a lasting impression.  Hyku’s light flavor and airy texture would make a good compliment to a summer meal.

hyku_goat_cheese_by_cheesechatter_april_2011Hyku is a soft goat’s milk cheese produced by Goat’s Leap in Napa Valley, California.  It is made with pasteurized milk and has a mold-ripened rind.  Hyku is produced in a small 6-oz. cylinder format and is aged approximately 6 weeks before market.

Hyku looks like a gourmet marshmallow wrapped in a wonton skin.  Its white bloomy rind is folded and creased, giving it a paper-wrapped look.  To the touch, its rind is soft and downy.  The interior paste is brilliant white and looks dense and chalky.  Just under the rind, Hyku has a whisper thin translucent layer of paste the consistency of thickened cream.

Hyku has very mild aroma, with hints of flowers and pool water.

Hyku has mild flavor and a delightful texture.  Its flavor is like a tart cottage cheese, with more saltiness and some bright citrus flavors.  Hyku has a knock-out texture that is so light and fluffy it feels whipped.  The paste is very moist and creamy.

The soft, fluffy mouth feel of the interior paste is superb, but the rind feels like a thickened piece of skin and creates an unappealing contrast.  We all ate around the rind because its texture detracted from the cheese.

We all liked Hyku.  It has an airy quality that seems well-suited to warm weather and light meals.  I would definitely purchase this cheese again. However, I’d give some consideration to Hyku’s rind before sharing this cheese.

Purchase Notes: We purchased Hyku at Cowgirl Creamery (San Francisco). Availability may be seasonal.  We divided our whole cheese into 8 servings.

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