Sunset Bay is made from pasteurized goat's milk by Rivers Edge Chevre of Logsden, Oregaon in US. A thin layer of Spanish pimento runs through it's centre which imparts a delicate smoky flavour into cheese's rich creamy, pleasant, salty paste. The cheese wheel is dusted with ash which creates a delicate rind after aging of approximately 3 weeks. The makers recommend this with a glass of Spanish cava and a handful of almonds.
Other American cheeses: