The short version
An aged gouda made from goat's milk, from the California creamery Cypress Grove. It's ivory-white, dense, studded with crunchy crystals and tastes like brown butter and caramel. Put it next to a regular aged gouda and let guests guess which one is goat.
What it is
Midnight Moon is made in Holland for Cypress Grove, using the gouda method: the curds are washed to remove some of the lactic acid, pressed into wheels, coated in black wax and aged for at least six months. The washing step is what keeps gouda sweet, and goat's milk gives it a whiter color and a cleaner finish than cow's milk.
- Taste
- brown butter, caramel, toasted nuts, a faint clean tang
- Texture
- dense and smooth, with crunchy crystals
- Look
- bright ivory paste inside a black wax coat
Goat's milk fat has more short- and medium-chain fatty acids than cow's milk. In fresh chèvre those give the sharp "goaty" tang. Aging and the gouda wash mellow them, and what's left is a light, clean finish under the caramel notes. The crunch comes from amino acid crystals (mostly tyrosine) that form as proteins break down over months.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Dried apricots | Fruit acid and chew against dense, sweet cheese. |
| Marcona almonds | Roasted, buttery nuts echo the caramel notes. |
| Fig jam | Deep fruit sugar matches the cheese's sweetness. |
| Water crackers | Plain and crisp, so the cheese stays the point. |
| Aged cow's milk gouda | Side by side, it's a tasting lesson in what the milk does. |
| Pinot Noir, brown ale or hard cider | Fruit and light malt sit well with caramel. |
Skip it with: fresh chèvre on the same plate if you only want one goat cheese. They share a milk but do completely different jobs, and two goat cheeses can read as repetitive to guests who aren't fans.
How to prep it for the board
- Cut away the black wax first. It isn't edible.
- Temper it 30 minutes. It's firm enough to slice cold, but the caramel comes through only near room temperature.
- Cut thin triangles or break it into shards. Breaking with a knife tip shows off the crystals.
- Serve about 1 oz per person as one of three cheeses.
- Place it between a soft cheese and a blue so it acts as the bridge.
- Fix: if it's sweating, blot it with a paper towel and move it out of the sun. Aged goat cheese weeps fat when warm.
What to buy
| Product | Where | Notes |
|---|---|---|
| Cypress Grove Midnight Moon, cut wedge | Whole Foods, Kroger, H-E-B | The default. Wedges run 5 to 8 oz. |
| Cypress Grove Midnight Moon, by the pound | Costco (some regions) | The best price when it's in stock. |
| Cypress Grove Humboldt Fog | Grocery cheese case | Same creamery, soft-ripened. See its own page. |
| Trader Joe's Goat Milk Gouda | Trader Joe's | Younger and milder, about half the price. |
| Aged gouda | Grocery cheese case | The cow's milk version for comparison. See its own page. |
Label check: "Midnight Moon" and "Cypress Grove" on the label, with goat's milk listed first.
Skip: young goat gouda if you want the crystals. Under six months it's smooth, mild and much less interesting.
Quick FAQ
Is Midnight Moon a goat cheese?
Yes. It's made from goat's milk in the gouda style, then aged. It tastes nothing like fresh tangy chèvre.
Where is Midnight Moon made?
Cypress Grove is a California creamery, but Midnight Moon is made for them in Holland by gouda makers.
What are the crunchy bits?
Amino acid crystals that form as the cheese ages. They're a sign of a well-aged cheese, not salt or a flaw.
Do you eat the rind?
No. It's a black wax coating. Cut it away before serving.
Where can I buy it?
Most Whole Foods and many big grocery chains, and Costco sometimes sells it by the pound.
