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" The Cheese: Mont St. Francis Raw goats&amp;#039; milk Capriole, Inc. Indiana Mont St. Francis is a rustic, stinky little goat cheese named for a monastery in the southern climes of Indiana where cheese maker Judy Schad whiled away her childhood afternoons fishing with her dad. Washed-rind cheeses like this one originated in monasteries across Europe, as enterprising and gourmand monks discovered they could enhance the richness and funk of their already good cheeses by literally washing the outside of the cheese as it aged in their cool, damp cellars. Sometimes they used beer (one can imagine they tossed back a pint or two while washing) and sometimes they used a simple saltwater brine, but the result was always pungent and delicious. All I know is, if their cheeses were anywhere near as good as this musky, barnyardy Mont St. Francis, it might be enough to tempt me toward the monastic life. Good cheese, good beer, same outfit every day, a little singing every now and again? Doesn&amp;#039;t sound too bad at all. To get your hands on a chunk of this delicious cheese, click here and enjoy a 10 percent discount on the small-size Cheesemonger&amp;#039;s Choice Selection, featuring Mont St. Francis. Just enter the coupon code &amp;#039;Esquire&amp;#039; to get 10 percent off. This week only! Offer expires June 1 \u2014 when the next Cheese of the Week appears on this blog. Anne Saxelby is the owner of Saxelby Cheesemongers in New York City. She knows everything about cheese, and she is always cheerful. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a7527/mont-st-francis-cheese-review-052510/>