Friday, June 4, 2010

So many cheeses, so little time...


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...

+ Winnimere and 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)
+ Lumiere, Hopeful Tomme, and Green Hill (Sweet Grass Dairy, GA)
+ Black Butte Reserve (Pedrozo Dairy, CA)
+ Gouda (Hollands Family Cheese, WI)


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.

+ Bayley Hazen Blue (Jasper Hill Farm, VT)
Lots of blue. Creamy texture. Good salt, so it stands up to burgers and steaks, but also adds a nice pop to salads. You can also go in a different direction and nosh some Bayley Hazen with a drizzle of honey or a bit of fig preserves... sweet + salty heaven!

+ 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)
I haven't tasted Aggi yet, so here's the cheesemaker's description: "This is a unique American Parmesan. Pronounced 'AGGI' ano, the recipe is courtesy of the Utah State University Aggi's. A dry yet creamy cheese that's tangy with a pineapple note )but not overpowering) and flakes off the wedge leaving a butterscotch aftertaste."

+ 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.

+ 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!

+ 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.

+ Gouda (Hollands Family Cheese, WI)
I have one that's aged 18-24 months and one that's aged 6-9 months. Both really nice. The 18+ is caramely and crystaly - like candy to this gal. **small amount left**

Hope to see everyone tomorrow in Shed 2!

Cheers,
kc

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