Sunday, June 6, 2010

List o' cheeses for the CSAers of LHCF (Mon, 6/7)


Greetings,

I'm thrilled to share several new cheeses this week. Two from Sweet Grass Dairy in Georgia and two from Beehive Cheese Co in Utah. Read on for descriptions and a few photos.

There's a small amount of Winnimere left. This is a seasonal cheese made from the winter milk of Jasper Hill's herd of Ayrshire cows, so this is likely the last of it until early next year. Get some while it's here!

This week's short list...

+ Lumiere, Hopeful Tomme, and Green Hill (Sweet Grass Dairy, GA)
+ Winnimere (Jasper Hill Farm, VT)
+ Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
+ Dunbarton Blue (Roelli Cheese Co, WI)
+ Butter Bound, Aggiano Parmesan, Seahive and Barely Buzzed (Beahive Cheese Co, UT)
+ Black Butte Reserve (Pedrozo Dairy, CA)


Descriptions and photos...

+ Winnimere (Jasper Hill Farm, VT)
Lambic beer (custom brewed for the farm) washed rind. Big flavor. Rich, creamy texture. Lil' bit stinky. Wrapped with a band of spruce bark from the farm. A seasonal and very unique offering.

+ 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 French grapevine ash to balance the acidity. Good things *do* come in small (heart-shaped) packages.


+ 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.

+ Butter Bound (Beahive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is bandaged and coated in butter. Butter!

+ Aggiano Parmesan (Beahive Cheese Co, UT)
Beehive is making a domestic version of a parm based on a recipe from nearby Utah State (whose mascot is the Aggi, thus the name). Really nice nutty flavor with a note of pineapple. Crumbles well.

+ 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.

+ Black Butte Reserve (Pedrozo Dairy, CA)
Aged farmstead cow cheese. Kinda sharp, especially when you serve it at room temp. Great creamy texture as you gobble it up.

+ 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 tomorrow!

Cheers,
Kathleen

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