Friday, June 25, 2010

Cheese tasting + This week's cheeses

Greetings,

Next week, Tayst Restaurant and The Bloomy Rind kick off a cheese and wine tasting happy hour series. Four Wednesdays in row, 5-6:30pm. No reservations required, just come on down. $20 per happy hour.

The first two weeks will focus on Southern cheeses. I'm thrilled to present 4 cheeses each week from some super talented and passionate cheesemakers right here in Tennessee as well as neighboring states.

We're still working out details for weeks 3 and 4, so stay tuned. By the way, as a bonus for those who attend all four happy hours, we'll say thanks with gift certificates to both Tayst and The Bloomy Rind. Woohoo!

In the meantime, here's what's on hand for Saturday's market:


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. As Stackhouse ripens, a gooey delicious creamline develops just under the rind.



Fresh Mozzarella (AltantaFresh Artisan Creamery, GA)
Fresh milky goodness just begging to be paired with tomatoes and fresh basil! (Very small quantity on hand this week. More coming in next week if you miss it this week.)


Bayley Hazen Blue (Jasper Hill Farm, VT)
Rockin' blue. Creamy texture. Good salt. Delicious on its own or topping a burger or salad.

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.



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.

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 *and * Wednesday!

Cheers,
Kathleen

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

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

Sunday, June 6, 2010

List o' cheeses for the CSAers of LHCF (Mon, 6/7)


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...

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


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.

+ 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!

+ 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 tomorrow!

Cheers,
Kathleen

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

Tuesday, June 1, 2010

So purty

I finally remembered to take photos of Winnimere, now that I'm down to the last wheel!