Wednesday, June 9, 2010

The short list 6/12/10

Greetings,

Two new goodies this week, plus all your faves, of course. Read on, cheese lover...


This week's short list

+ Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
+ O'Banon (Capriole, IN)
+ Lumiere, Hopeful Tomme, and Green Hill (Sweet Grass Dairy, GA)
+ 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

+ 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.



+ 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 Saturday!

Cheers,
Kathleen

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