Friday, June 25, 2010

Cheese tasting + This week's cheeses

Greetings,

Next week, Tayst Restaurant and The Bloomy Rind kick off a cheese and wine tasting happy hour series. Four Wednesdays in row, 5-6:30pm. No reservations required, just come on down. $20 per happy hour.

The first two weeks will focus on Southern cheeses. I'm thrilled to present 4 cheeses each week from some super talented and passionate cheesemakers right here in Tennessee as well as neighboring states.

We're still working out details for weeks 3 and 4, so stay tuned. By the way, as a bonus for those who attend all four happy hours, we'll say thanks with gift certificates to both Tayst and The Bloomy Rind. Woohoo!

In the meantime, here's what's on hand for Saturday's market:


Stackhouse (Spinning Spider Creamery, NC)
This goat cheese charmer is made in a cube shape! There's a vegetable ash line through the middle plus a dusting of ash on the outside before it develops its delicate bloomy rind. As Stackhouse ripens, a gooey delicious creamline develops just under the rind.



Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil! (Very small quantity on hand this week. More coming in next week if you miss it this week.)


Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.

New Moon (Chapel Hill Creamery, NC)
A 4oz round of Camembert style cheese. For those who have had the Sweet Grass Green Hill, you'll find New Moon's flavor has a little more pop and the texture slighty drier.


Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
Made in the style of the Welsh classic Caerphilly. Semi-firm texture. A bright, slightly tangy flavor. Cave-aged, natural rind. Melts well.


O'Banon (Capriole, IN)
The hand-ladled round of goat cheese is wrapped in Woodford Reserve soaked chestnut leaves. Smooth, creamy texture, with a just a little kick.


Green Hill (Sweet Grass Dairy, GA)
A camembert style cheese that's buttery, creamy and lucious. The batch I have on hand is at that perfect ripeness stage where it starts to get a gooey.

Lumiere (Sweet Grass Dairy, GA)
Oh my. This hand-dipped, soft-ripened goat's milk cheese is just dreamy. Dusted with French grapevine ash to balance the acidity. Good things *do* come in small (heart-shaped) packages.



Holly Springs (Sweet Grass Dairy, GA)
A mellow, aged goat cheese. Just a little earthiness and grassiness, especially on the rind. Similar in texture to the Hopeful and Thomasville Tommes from SGD.


Hopeful Tomme (Sweet Grass Dairy, GA)
A wonderful blend of cow and goat milk, in the style of a Pyrenees Tomme. A subtle mix of the sweetness of cow's milk with a hint of tanginess of goat's milk. Melt it on anything and everything!

Dunbarton Blue (Roelli Cheese Co, WI)
A little bit country, a little bit rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.

Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. A mild yet flavorful cheese. A crowd fave.

Barely Buzzed (Beahive Cheese Co, UT)
Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously.

Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramely, crystaly, with a hint of earthiness.


Please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind.com.

See ya Saturday *and * Wednesday!

Cheers,
Kathleen

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