CAPRIOLE PIPERS PYRAMID (10 OZ)

The paprika dusting under the rind gives it such a beautiful color, and the texture is incredibly creamy and fudgy. I sliced it thin for a cheese board and it melted on the tongue.

I’ve been letting this pyramid sit at room temp for a bit before serving, and the texture turns almost like a fudgy cheesecake. That paprika under the rind adds just enough warmth without overpowering the creamy goat milk tang.

The paprika dusting under the rind gives it such a nice little kick against the creamy, fudgy interior. I've been sneaking slices straight from the fridge all week.