![]() You be the judge!ĭiscover what this country’s best cheesemakers are up to in this guided tasting with six Château Montelena wines. How does the best American Cheddar compare to its British counterpart, or the best American Gouda compare to the best from Holland? We’ll taste eight cheeses in four pairs tonight. Please also check my Events page or see below for other scheduled tastings. Please email me at to be placed on the waiting list for a particular class. Look for Jasper Hill Bridgman Blue at Bayleaf (Coupleville, WA), Bleu Fox (Chattanooga), Cheese Shop of Des Moines, Eataly (NY, LA, Boston), Houston Dairy Maids, Mill City Cheesemongers (Lowell, MA), Monger’s Provisions (Detroit), Talbott & Arding (Hudson, NY), Taste Place (Waitsfield, VT), The Wine Source (Baltimore) and online at Jasper Hill Farm, Murray’s and Saxelby Cheese.Īll 2023 World Cheese Tour classes are sold out but I do occasionally have cancellations. Some I’ve loved: Carr Valley Billy Blue from Wisconsin Lively Run Cayuga Blue from New York England’s Harbourne Blue, Italy’s Verde Capra and the irresistible Persillé de Rambouillet from France. There aren’t many but they can be wonderful. I hope Jasper Hill will keep playing with that goat’s milk and someday give us a 100% goat blue. My husband, usually a blue-cheese avoider, connected with this one. The texture is dense and fudgy, a little more crumbly and less creamy than I might like. Aromatically, it reminded me of Bayley Hazen, with the same Saltine cracker scent. Inside, the blue veins snake evenly through the paste, a good sign. It’s such a handsome cheese, with a thin natural rind that looks like it was dusted with a flour sifter. ![]() The cultures are different and Bridgman is intentionally more dry, which makes it more stable and less likely to develop a strong “goaty” aroma. “The goat’s milk is leaner.” Goat’s milk is also more expensive to produce, so mixing milks brings the cheese cost down.īridgman Blue resembles Bayley Hazen but, at 5 pounds, it’s a little smaller. “We like mixed-milk cheese because you get the body and richness of the cow’s milk,” says Brickley. Bridgman Blue (pictured above) is one of three new mixed-milk cheeses that Jasper Hill has created with milk from the goat farm. Andrus and Rowden bottle most of their goat’s milk, but when there’s extra, Jasper Hill blends it with cow’s milk and makes cheese. Now, with help from Jasper Hill, they do. Ryan Andrus and Annie Rowden had worked for Cypress Grove Chèvre in California (makers of Humboldt Fog), but they wanted to own something. A couple of years ago, Jasper Hill owners Mateo and Andy Kehler-they are brothers-purchased a Vermont goat dairy with a young couple who brought the goat expertise. “We got a goat farm,” explains Zoe Brickley, Jasper Hill’s marketing director. So what are they doing messing around with goat’s milk? Has this Vermont creamery nailed yet another one?Ĭheese lovers know Jasper Hill as the source of superb cow’s milk cheeses: Moses Sleeper, Winnimere, Harbison and Willoughby are among my favorites. Jasper Hill has already proven its blue expertise with the exquisite Bayley Hazen. ![]() Plus, it’s a mixed-milk blue-half cow, half goat-a rare taste experience. Product is perishable and must ship via Overnight service.Could cheese get any prettier? This new beauty from Jasper Hill Farm gets top marks for appearance (from me, at least) and extra credit for being made with raw milk. Ingredients: Raw Cow's Milk, Cultures, Sea Salt, Rennet. Order today for convenient shipping to your home or business. With its own creamery as well as cellars, it offers a diverse medley of American cheeses with unique and invigorating flavors, many of them aged in carefully calibrated vaults for the optimum maturity and ripeness. Winnimere is made by Jasper Hill, a farmstead located in the green hills of Vermont. To make this macho lumberjack experience complete, pair with Vermont bacon and porter-style beer (or if you prefer wine, something with hints of smokiness). To enjoy, you simply peel away the top rind, and then dig in with a spoon. Just like those legendary lumberjack cheeses, Winnimere is made only during the winter months, when Jasper Hill's 45-strong herd of Ayreshire cows feeds on hay for a rich, rustic milk.Īs Winnimere ages, cheesemongers treat it with cultured salt brine to even its rind, and after 60 days, the cheese acquires an irresistibly soft consistency with hints of bacon and sweet cream, not to mention woodsy notes of spruce. A reasonable mistake to make, since this American cheese is wrapped in ribbons of bark stripped from local spruce trees, in the style of famous Swiss staples like Vacherin Mont d’Or and Forsterkase. ![]() Looking at Winnimere, you might mistake it for a cut of timber cross-sectioned out of a tree.
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