Choose a selection of three to five cheeses that offer contrasting textures and flavors. (Match the number in story with number in the photo)
▪ Green Dirt Farm Tuffet (1): Tuffet is Green Dirt Farms’ +(out of Weston, Mo.)+ newest cheese. It is a soft-ripened lactic-style cheese. It is light, with a cheesecake-like center but molten just below the rind. The sheep’s milk gives it a rich and almost nutty flavor.
▪ Pont l’Eveque (2): Washed rind French stinker from Normandy. The flavor is more mild than then the smell suggests. Flavors of butter and cured meat are typical. The texture is soft and creamy, and that the flavor becomes more pronounced as it ages.
▪ Bayley Hazen Blue (3): Is Made in Vermont by Jasper Hill Farms. Natural rind raw cow’s milk blue. Not your typical real sharp American blue. The flavors are nutty and earthy.
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▪ Cottonwood River Cheddar (4): Made by Wiebe Dairy in Durham, Kan., from raw cow’s milk. It is aged over eight months, creating a sharp and rich cheese with a crystalline texture.
▪ Brabander Goat Gouda (5): From the Brabant Region in Holland, it has flavors of butter and salted caramel. The goat’s milk is tame, making it good for those who think they don’t like goat cheese.
Possible accompaniments: Spiced peaches (a), Treat Bake Shop Spiced Pecans (b), toasted pumpkin seeds (c), Brooklyn Brine Co. Spicy Maple Bourbon Pickles (d), Jan’s Farmhouse Crackers (e), La Quercia Lomo Americano (f).
Serve and store: Allow cheeses to come to room temperature before serving. Wrap unused portions in waxed paper of cheese paper (like parchment but specially made for cheeses, available at fine cheese stores) if you plan to eat it soon; or use plastic wrap if you plan to store it for a while.