How does it go?
“Little Miss Muffet sat on a tuffet but it did not hold her because it was cheese and she had to get her dress dry cleaned.”
Ok maybe not. But Green Dirt Farm is rolling out a new cheese creation. I had a chance to try it while hosting one of their cheese appreciation events recently.
Sarah Hoffman, the head cheese maker describes the cheese as “lactic style.” Meaning the cheese is mainly coagulated by the build up of lactic acid and not the addition of a traditional coagulant like rennet. This means an extended time period in the vat as the milk coagulates slower then other types of cheese.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
Once the curd is sufficiently set, it is ladled into form molds and the whey is allowed to drain. The drained Tuffets are 3 to 4 ounce rounds. The cheeses are then ripened for several days.
A thin, wrinkly rind begins to form on the cheese as it ages. Underneath this thin Geotrichum mold/yeast rind is another thin layer of molten cheese. The rind wants to slip away from the cheese at room temperature.
While the layer of cheese directly underneath the rind is soupy, the layer underneath that is soft and creamy. This part of the cheese is dense and almost the texture of cheesecake.
The flavor is mild and milky. There is a little earthiness from the rind and a faint nutty and sheepy tang on the finish. You can really taste the quality of the milk that the Green Dirt Farm ewes produce. If you are a cheese lover and you like cheeses like Italian La Tur or Baetje Farm’s Miette, Tuffet will hit the same spot.
The cheese is very delicate and high in moisture so the shelf life is not as long as other cheese. It is best eaten within a couple days of purchase. If kept longer its not the end of the world, but the cheese will continue to ripen and become more and more molten under the rind.
On the farm it was served with Fervere’s Orchard bread. The combination was wonderful. The dried fruit in the crusty and chewy bread contrasted nicely with the salty, creamy cheese.
I have few at The Better Cheddar and you will start seeing more of Tuffet around town as Green Dirt Farm rolls out this new cheese. Support this great local cheese maker buy seeking out Tuffet today.
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.