Pages

Thursday, February 25, 2010

Cheese from Georgia

When you think of cheese, chances are you don't think of the south. You sure as heck don't think about Georgia. But you should.

Sweet Grass Dairy in Georgia makes a wonderful cheese called Green Hill. This is a pasteurized cow's milk cheese done Camembert style. Green Hill is super hot all over the cheese world right now, having just gained a surge in popularity due to a showcase on the Martha Stewart daytime talk show. I found this little cheese at Zabar's when I was back home last month.

This is one of my favorite cheeses-and it doesn't even come from VT! When I first started working at the shop over 2 years ago we carried it, but since we try to rotate our cheeses, we had to make way for other American cheesemakers.

This is a double cream cheese. The young ones are soft, a little sweet and have a slight grassiness. I like them best when they're super ripe. Then it becomes this runny, gooey, sweet, creamy, salty, flowery, white mushroomy, spready mess of goodness.

Mmmm...gooey cheesy goodness

Side note: If you've never been to Zabar's on a trip to NYC, I advise you to go. I hadn't been to Zabar's in years, but as a kid I loved going. My bio mom would get my grandmother to give us a ride into Manhattan from Queens. We'd spend all day in the city doing my mother's errands. She needed fabric, yarn, fresh filo dough, cheap clothes for us kids who kept growing and of course, as a treat we'd go to Zabar's for bagels and black and white cookies.

Zabar's has the best brunch supplies ever. They are also one of the few places in NY I've found where you can still get a really good black and white cookie. To me Zabar's is New York City. It's loud, crowded, pushy, kind, fast-paced, tasty, homey and has a lot of stuff crammed into a really small space. It's always changing while staying exactly the same.

It's one of my favorite places in New York, and finding one of my favorite cheeses there just made my trip a little bit better.

4 comments:

Lo said...

Oh, wow. That cheese looks fabulously tasty.

It's true, I wouldn't think of Georgia for cheese. In fact, when I read the title of your post, I thought for sure it must be cheese from the Republic of Georgia!! Yikes.

nyet said...

I just love your postings.

Ever so slightly and certainly I taste things and smell things and see places and situations right here at my computer.

This is the most fun and sensory-stroking blog around. Thanks, Cheese Wench!

Tim said...

Now, now...Georgia's moving on up in the cheese world :-)

Tim
Nature's Harmony Farmstead Cheese

Cheesewench said...

You are absolutely right Tim. American artisan cheese movement is all over the country, not just in the "dairy states".

It's just harder to taste some of the cheeses outside of the area where they are made which on the one hand makes me sad because I'm a selfish girl who wants to eat good cheese, and happy because that's what eating locally is all about.