How do I know this? Because I work with one of them. Last year as I've mentioned already I got to go to the "Festival of Cheese". Now, I'd never been and was an innocent. I had no idea what to expect (other than a lot of cheese), and honestly since crowds are not my forte, I was a bit apprehensive as well.
Enter co-worker SKLP. She helped guide me along, pointed out cheese VIP's and told me which cheese I had to try. One of my favorites was the Barely Buzzed from Beehive Cheese Company in Utah. Yes Virginia, there is cheese in Utah.
This is a pasteurized cows milk cheese that gets coated with a rub of Turkish grind coffee and lavender. It is also ridiculously tasty. This cheese won first place in the flavored cheddar category for the ACS 2007 and 2008 competitions.
It's sweet without being cloying, and although I don't go for flavored cheeses usually, and I think people use too much lavender in everything, this cheese is wonderfully balanced and easy to eat. It's creamy, and with the coffee base, a little "dirty" as well. Like fresh tilled earth, not North Michigan Ave.
So, what makes SKLP so wonderful? Not only did she point out this cheese to me last year, but when she came back from visiting her family in MN, she brought some back for me. You just can't find it here in Chicago. I am super psyched! Of course I had to take a few nibbles, but I'm trying to develop some kind of croissant, or danish or some pastry nummy to make with this cheese. I'll keep you updated.
Kudos to The Wedge in Minneapolis for being awesome!
I am a cook (training courtesy of NECI) who fell into the world of cheese nine years ago. Who knew how deep the rabbit hole would go? I am one of the social media coordinators for the ACS as well as being a member. I love cheese, shiny things and the number 7.