Piper’s Pyramide is modeled after the French Valencay, and is a bloomy rind cheese, which is dusted with paprika. The name for Capriole’s version comes from Schad’s “red-haired granddaughter, Piper” and of course, the shape. Her grand-daughter should be honored, because this is one stellar cheese. My cheesemonger said they can’t keep it in stock, and it is not hard to see why!
Underneath the bloomy rind is a soft, velvety interior that is light and buttery. If you let the cheese age, it will start to get runny (which isn’t bad!!) but I don’t know if I would ever last long enough to age in my house. The charactaristic flavors of a goat’s cheese are there–slight citrus notes–but the difference between the Piper’s Pyramide and a more in-your-face goat cheese is the degree… the Pyramide is all about subtlety. I think this cheese would make an amazing addition to any cheese board, and although Capriole recommend pairing it with a crisp, light sauvignon blanc, I don’t think it needs to be paired with _anything_. Talk about a cheese that stands alone!