Mokoan Night "Litte Cedar Farm"

Fresh and lactic at the centre, creamy under the rind, with a gentle earthy finish as it ripens.

Mokoan Night is a farmhouse goat cheese made by Little Cedar Farm in Winton, north-east Victoria. Made from the milk of a small Saanen goat herd, it changes beautifully with age: firmer and brighter when young, softer and more mushroomy as it matures.

Origin: Winton, Victoria, Australia
Milk: Pasteurised goat’s milk
Style: Geotrichum and white mould
Texture: Firm and lactic when young, creamy beneath the rind when ripe
Intensity: Mild to medium
Rennet: Non-animal rennet
Shelf life: Around 7–10 days

Clean goat’s-milk tang, citrus and fresh cream develop into mushroom, earth and buttery softness as the rind ripens inward.

Serve at room temperature with crusty bread, figs, stone fruit or toasted nuts.

Sauvignon Blanc, dry Riesling, Chenin Blanc, rosé or sparkling wine all work well.

Fresh goat’s-milk acidity loves restrained sweetness and something crisp alongside it.

Honeycomb · Pickled Baby Figs · Falwasser Crispbreads

Mothais sur Feuille
For a softer French goat cheese with a more delicate leaf-ripened character.

Cabécou
For a smaller, brighter goat cheese.

Little Cedar Farm began in 2020 and produces on a genuinely small scale, using milk from its own herd and making cheese on the farm.

Ingredients: Pasteurised goat’s milk, salt, cultures, non-animal rennet.