Celeste is a lactic set cows’ milk cheese reminiscent of Loire Valley goat cheeses. In this style, the milk acidifies overnight until it forms a delicate curd; we ladle the curd into forms and let it drain for two days before moving the small wheels to our aging room. Celeste is slightly tangy with a velvety texture at two weeks old; the paste continues to break down and the cheese gets stronger and riper as it approaches one month in age. Spread Celeste across seed crackers or a crusty bread with a drizzle of honey or a dab of jam. Enjoy!