One of my Christmas gifts was an ash-coated chevre log, purchased at Dean and DeLuca, called St. Maure Jacquin. I have had ash-coated goat cheeses before, but always in the pyramid-shape. When this cheese was cut into last night, there was a piece of straw (hay, not a drinking straw) in the center of the log.
It is a lovely cheese, tangy, with a rich, slightly chalky mouth-feel. It combined really well with the chardonnay we were drinking.
Can anyone tell me about the piece of straw--is it traditional in this type of chevre? Is it there to provide stability to the log? Flavor?