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.”
So I thought I 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: Meadowood Farms
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Place: Cazenovia, New York
Type: Alpine Style, Semi-hard
Lorenzo is made in much the same way as Raclette but sports a very open texture of small, irregular holes inside the cheese. The orange hue in the rind comes from being washed with freshly pressed cider from a nearby farm. These flavors make Lorenzo a great cheese for fall. It is very balanced in flavor with no one of its savory, vegetal and nutty flavors overpowering the other. Owners of Meadowood Farms pride themselves on having a very healthy herd of sheep that they milk only when the animals are on the pastures. This seasonal milking ensures that the best milk goes into their cheeses and gives the ewes a chance to rest. The striking look of Lorenzo’s basket weave pattern on its rind adds to the appeal of this great cheese. The red-ish orange rind allows the specks of grey, blue mold on the outside to enhance its rustic appeal. Lorenzo melts great but, I think, as an addition to a cheese board it shines. I also recommend a little jam or preserves along side. The savory nature of the cheese goes great with flavors like cherry, apple and pear.
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.