October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”
To celebrate we thought we would bring a different cheese to Chow Town readers every day in October. So stay tuned to see what delicious curd North America has to offer! There are sure to be some classic favorites and new must haves that will suit everyone’s tastes.
Producer: Many Fold Farm
Never miss a local story.
Place: Chattahoochee Hills, Ga.
Condor’s Ruin is a small, pyramid-shaped sheep cheese named after the local ruins of the old Condor Family dairy. It is seasonal and its small farmstead production only lasts from February to October.
Condor’s Ruin production follows the perfect natural milking cycle for a small, grass-fed herd of sheep. It is dusted with vegetable ash and aged for 2-6 weeks. It grows a bloomy white rind that adds to its earthy, savory notes. At the end of its season Condor is especially rich and dense. It has flavors of butter and a hint of nuts with a slight tanginess on the finish. There is only a few weeks left to enjoy this lovely cheese before next year!
This year Condor beat out our local (and excellent) Green Dirt Farm’s Wooly Rind, Dirt Lover for first place in its category at the American Cheese Society annual competition.
Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.