The Cave Aged Chandoka is another cheese from the Standard Market Cave Aged program, like the Cave Aged Tomme de Nena and the Cave Aged Pauline. The Chandoka is a mix of cow and goat cheese, in a 70/30 ratio, and is aged for 6 months to a few years.

What does that combination of milks and the aging period give to the Chandoka?

It gives the Cave Aged Chandoka a primarily cheddar-like flavor and texture. It has the ‘feel’ of white cheddar. The pale body, the crumbliness, and the smooth flavor. But because of the goat’s milk, there is a crisp tang to it that lingers and fades into the smooth notes. These two combined nuances flowing into each other make for a fascinating tastiness.

Although it has this tastiness, the Cave Aged Chandoka can seem rather unassuming. The taste only comes into play after being acquainted with it and even then it isn’t that strong. Good, yes, but not powerful. The Chandoka is more like a great supporting character to another experience. Pairing it with something sweet like an apple works brilliantly to bring out its natural notes. I recommend the Fuji and other mainly sweet varieties of apples to go with it. I have a feeling it would make an excellent grilled cheese, but that is sure to elicit some cringing from purists (including myself, I have to admit!)

As for whether I’d recommend the Chandoka, I definitely do. The Chandoka is not a cheese that takes you on a special and magical ride or one defines itself with a punch specific flavor, but it has a quiet elegance to it. It brings out the flavors of other foods and they do the same to it. It is a cheese that is versatile and that deserves some experimentation and a try. It takes a patient taster to gain insight into its complexity and the reward might be worth it depending on your tastes.