The May shipment of our monthly cheese club contains three assertive cheeses you'll want to try in a variety of ways: together and apart, sliced and melted, and crumbled into dishes made with the new growth of spring. Read on to learn about this month's selections and sign up to have this month's club shipped straight to your door!
Oriskany Mini from Cochran Farm 1970 - St. Johnsville, NY
A dense, tart, and yeasty goat’s milk cheese from Cochran Farm 1790. These diminutive drums are dense and clay-like in texture; they melt in your mouth the way peanut butter does. The aroma is profoundly mushroomy and musky, and the flavor is bright, lactic, nutty, and goaty. Cheesemakers Patrick and Gwen Apfel apprenticed with goat cheese makers in France's Poitou region before starting their own creamery, and their savoir-faire shows! This is a goat cheese lover’s cheese: elegant, subtle, yet not shy about its goaty-ness. Each wheel weighs in at 7oz and is aged for 4-6 weeks.
Ashbrook from Spring Brook Farm - Warwick, NY
When the FDA decided to blacklist raw milk Morbier cheese from France, we cheesemongers nearly cried. Little did we know that the team at Spring Brook Farm was working behind the scenes to craft a new American artisan original that can go toe to toe with the French! Ashbrook is supple and creamy in texture, and the flavor is fruity and funky with just a hint of vegetal sourness. In homage to Morbier, each wheel contains a line of vegetable ash (maritime pine ash if you’d really like to know!) running through the center of the paste and is aged for at least 3 months by Spring Brook Farm. This cheese is wonderful on a cheese board, scrumptious with charcuterie, and melts like no other, making it a real chameleon in the kitchen. Pair with Riesling, Moscato, Cotes du Rhone, Pinot Noir, dry ciders, and pale ales.
Red Rock from Roelli Cheese Haus - Shullsburg, WI
A new take on two classic cheeses! Orange cheddar cheese meets blue cheese in an epiphany of complementary colors—and awesome flavor too! It is rumored that the first cheeses to be dyed with annatto seed came from Northern France in an effort to appease Napoleon when the French were fighting with the Dutch way back when... (He couldn't get his Edam on the regular. Can you imagine?! France importing cheese from Holland?!) And it is also rumored that American GI's brought that love of orange cheese back with them from France back in WWII. However our cheddars turned orange, it is a cheesy tradition worth celebrating. Red Rock is a brick of orange cheddar cheese from Wisconsin with blue culture and blue veins running through it. The rind is rustic and natural, and allowed to form naturally after the bricks are made. It's a true American original! Aged for 2-3 months.
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