Cypress Grove - Purple Haze
Purple Haze is Cypress Grove's lush and fluffy chevre, sprinkled with tender purple buds of lavender and fennel pollen. The lavender and fennel pollen add an ethereal quality to the already rich goat cheese; floral and piquant, Purple Haze tastes like spring air after a long rain.
Mary Keehn got started on the goat cheese trail in the 1970s when she decided to raise Alpine goats as a source of healthful milk for her children. Not too long after, Mary started receiving awards for her herd and became recognized as an expert in the field. Blessed with an excess of milk from fifty goats, Mary started making cheese in 1983.
Situated where the giant redwoods kiss the Pacific Ocean in the rugged northernmost reaches of Humboldt County, California, Cypress Grove Creamery gets unique inspiration from the salt-etched voluminous fog that coolly rolls in nearly every day.
Purple Haze Crostini
Take a baguette (a long, thin loaf of French bread made from lean dough) and cut as many 1/4 inch thick slices as you need for your guests to enjoy about 3 to 5 each. Preheat oven to 350 degrees. Arrange baguette slices on a large rimmed baking sheet; brush both sides with olive oil, and season with salt and pepper (it's OK to add a little pureed garlic as well) Bake until golden, 15 to 20 minutes, rotating halfway through and let cool. Spread the Purple Haze cheese on the Crostini and enjoy with a glass of Relish Roussanne