Greetings cheese lovers,
As I prep for two cheese stands this week (today at the Long Hungry Creek Farm CSA and tomorrow in Sylvan Park), I wanted to go ahead and post an updated list of what I have on hand for ya...
Brebis (Blackberry Farm, TN)
This is the last batch for the year of this seasonal cheese made only during sheep milking season. Brebis is a fresh, sheep's milk cheese. Creamy, slightly tart, spreadable. Delish on toast with preserves. Also great with fresh fruits or veggies.
Cumberland (Sequatchie Cove Creamery, TN)
Tennessee's newest licensed creamery! And Cumberland is their very first release. Semi-soft, super creamy texture, kinda tangy, hints of grass.
Ascutney Mountain (Cobb Hill Cheese + The Cellars at Jasper Hill, VT)
I first tasted this cheese earlier this year when I did a 3-day cheese intensive at Murray's Cheese in NYC, and it was love at first bite. For me, Ascutney Mountain is what I imagine the offspring of aged gouda and aged cheddar would be, and it's darn tasty!
Dunbarton Blue (Roelli Cheese Co, WI)
Dunbarton Blue is back! Woohoo! If you've had it, you know why we're cheering...
A little bit country, a little but rock n roll. Natural rinded cheddar that is also a blue. Love it with some sourwood honey.
Singing Brook (Blackberry Farm, TN)
Blackberry's aged sheep's milk cheese, a nod towards a Pecorino, if you will. Grates well. Little peppery on the finish.
Aggiano Parm (Beehive Cheese Co, UT)
A younger domestic version of Parmesan. Sweet, nutty. I can eat this cheese like candy. Just sayin'.
Weybridge (Scholten Family Farm + The Cellars at Jasper Hill, VT)
Ya know that saying about good things in small packages? This bloomy rinded little round is creamy and filled with flavor, mostly notes of toasted sesame on my palate.
Seahive (Beahive Cheese Co, UT)
Seahive's rind is rubbed with sea salt and honey local to the cheesemaker. Barely Buzzed is rubbed with coffee, yes coffee, and lavender - unexpected combo that works famously. Both are crowd faves.
Cabot Clothbound Cheddar (Cabot Creamery + The Cellars at Jasper Hill, VT)
Made in the style of a traditional English bandaged cheddar. Caramel-y, crystal-y, with a hint of earthiness.
Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.
So there you have it, the lineup for the week. I'm always happy to answer questions or help with special requests. Just drop me a note at kathleen(at)thebloomyrind(dot)com.
As we approach the holidays, please keep The Bloomy Rind in mind for the best dang cheese plates around!
Thanks for your continued support, Rinders!