A luscious French goat’s milk cheese which sometimes gets lost in the crowd, despite its incomparable ooey gooey goodness. Florette, a pasteurized “goat brie”, is Brie-like in that it is soft-ripened with a bloomy white rind, but thanks to a special additional step called “ultrafiltration”, the interior is unctuous and spreadable. Ultrafiltration removes some of the water from the goat’s milk before it is converted into curds, resulting in smoother curds- and thus a consistently gooey, rich paste- and purportedly also retains more of the milk’s nutrients and proteins. The edible rind holding in the creamy center is supple and velvety. In terms of flavor, this cheese is mild, sweet, and a little herbal, with only a hint of “goatiness”.