Our tasting series has gotten off to a great start! Thanks to everyone who has been able to join the cheesy festivities. I'm very excited about the next two tastings... American Farmstead on July 14th and The Cellars at Jasper Hill on July 21st.
Week 3: American Farmstead (Wed, July 14th)
In the past 5-10 years there has been a explosion of domestic artisan cheesemaking. For those who have been enjoying The Bloomy Rind's offerings, you may have picked up on the fact that I am pretty darn passionate about this movement. Within the category of artisan cheeses, we use the term farmstead to identify cheeses that are made on the very same farm where the critters roam in the pasture and the milk is produced. Farmstead cheeses tend to be small batch, hand crafted unique creations, and we're excited to present four of 'em to you!
Tayst Restaurant. 5-6:30pm. $20 per happy hour.
Please feel free to join us any time between 5:00 and 6:30, we're keeping these pretty casual. And definitely check out Tayst's dinner menu after the tasting - the best fresh, local fare around.
And here's the short list of cheese for the week...
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. Perfect with a glass of bubbly!
Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.
Crossroads Blue (Sweetgrass Dairy, GA)
Fairly hearty blue with a bit of funkiness from the goats milk in this goat/cow blend. For folks who had some of the Kelle's Blue (all goat), this is its slightly more chilled out cousin.
Blackberry Blue (Blackberry Farm, TN)
A lovely sheeps milk blue from the well known and much loved Blackberry Farm. Delicate, airy texture. Medium blueness.
Aggiano Parmesan (Beehive 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. This batch is even tastier than the last!
Butterbound (Beehive Cheese Co, UT)
Butter Bound, Beehive's newest creation, is clothbound and coated in butter. Butter! Texture of a hard aged cheese. Flavor has a pop of citrus to it.
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.
Farmhouse (Yellow Moon Cheese Co, AL)
Aged approx 13 months, Farmhouse has a bright, tangy flavor, sometimes with a little nuttiness. Nice crumbly texture makes it perfect to top salads or some grilled veggies.
Wanda (Yellow Moon Cheese Co, AL)
The younger, slightly tangier cousin of Farmhouse, Wanda is aged about 6 months. Rich, creamy mouthfeel. Dense, firm texture.
Carolina Moon (Chapel Hill Creamery, NC)
Another fabulous creamy, buttery Camembert style cheese from the same cheesemaker as the New Moon. We served up Carolina Moon at Wednesday's cheese tasting, and it was much loved! (photo at the beginning of the post)
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.
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.
Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil! (Sad update on the mozz front... AtlantaFresh is pretty much at capacity with orders from folks who've been customers longer than TBR, so what I have on hand this week may be it for a while. I will be sure to post whenever I get more. And I'll be on the search for other sources.)
Please feel free to email me if you have any questions or special requests: kathleen(at)thebloomyrind(dot)com
Hope to see ya soon!