Cajeta
A seasonal favorite! Goat milk caramel. What can we say..it is just plain magic...great on ice cream, dipping apples, and OH SO good in COFFEE!! or just eat with a spoon :)
To call this "caramel" does not do it justice. The unique flavors in Cajeta come from the maillard reaction (the browning of lactose), not from the burning of sugar. Cajeta is cooked at a much lower temperature than what is required to caramelize sugar. The result is unlike any "caramel". The flavors are complex: toasted butter, nuts & Almonds, and malt.
Only made in the cooler months of the year as it really heats up the Cheese make room.
A seasonal favorite! Goat milk caramel. What can we say..it is just plain magic...great on ice cream, dipping apples, and OH SO good in COFFEE!! or just eat with a spoon :)
To call this "caramel" does not do it justice. The unique flavors in Cajeta come from the maillard reaction (the browning of lactose), not from the burning of sugar. Cajeta is cooked at a much lower temperature than what is required to caramelize sugar. The result is unlike any "caramel". The flavors are complex: toasted butter, nuts & Almonds, and malt.
Only made in the cooler months of the year as it really heats up the Cheese make room.
A seasonal favorite! Goat milk caramel. What can we say..it is just plain magic...great on ice cream, dipping apples, and OH SO good in COFFEE!! or just eat with a spoon :)
To call this "caramel" does not do it justice. The unique flavors in Cajeta come from the maillard reaction (the browning of lactose), not from the burning of sugar. Cajeta is cooked at a much lower temperature than what is required to caramelize sugar. The result is unlike any "caramel". The flavors are complex: toasted butter, nuts & Almonds, and malt.
Only made in the cooler months of the year as it really heats up the Cheese make room.
