Friday, June 18, 2010

The short list 6/19/10


Hey there,

I'm excited about several more new cheeses this week: fresh mozz, two goat cheeses from Sweet Grass Dairy, and one (cow cheese) from Chapel Hill Creamery in NC.


This week's short list

+ Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
+ New Moon (Chapel Hill Creamery, NC)
+ Landaff (Landaff Creamery, NH + The Cellars at Jasper Hill, VT)
+ O'Banon (Capriole, IN)
+ Lumiere, Hopeful Tomme, Kelle's Blue, Holly Springs, and Green Hill (Sweet Grass Dairy, GA)
+ Bayley Hazen Blue (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)


Descriptions and photos

+ Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil!

+ 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.


+ Kelle's Blue (Sweet Grass Dairy, GA)
A punchy goat blue. Nice texture. Barnyardy aroma. Good salt. Definitely leaning towards the funkier end of the cheese spectrum.

+ 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.

+ 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.

+ 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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