Monel (above) is described by Trent as
Loosely similar to Crottin. We hand ladle curd, over 2 days, into the mold to create a little cheese that's big on flavor. Aged 60 days to a milky, creamy paste that needs to melt on your tongue for full appreciation, or aged to four months for a mature and complex intensity with barely a hint of a goat finish. Monel ( a style of stirrup used on vaquero saddles).