- I resolve to eat more sheep milk cheese. I have been loving on the goats for years now. It's time to bring more Baa Baa to my life.
- I will accept orange Cheddar (I'm already halfway there)
- I will cook more cheese-centric recipes.
- I will renew my membership to the ACS in a timely manner, not wait until I get a second reminder letter like I did last year.
- I will visit cheesemakers outside of Vermont. (Maybe Maine?)
- I will never watch Sex and the City part 2 ever again. My eyes, ears and soul are still recovering.
- I will convince my once cheese-loving nephew to stop being a wicked beastie and to love cheese again. He's 3 1/2 so this could be an uphill battle.
- I will finally clean out the fridge.
- Battlestar Galactica is awesome!
Okay, so number 10 isn't really a resolution, but seriously, it's so good. Just thinking about watching another episode right now has got me thinking that maybe I should stop writing and just take 45 minutes off. So tempting. All I have to do is press "play". Fine. I'll continue with the post.
Hopefully you all had a fantastic holiday season and are having a great start to the new year! I spent the Christmas holiday with my brother, sister in-law and wicked beastie. For dessert we had a traditional-ish cheese plate.
You've just got to have a blue for Christmas and I brought back some Stichelton. A raw milk delicious blue that tastes like Stiltons' wilder, more flavorful cousin. Next up is the Kunik from Nettle Meadow Farm in upstate New York. I have been pushing to get this cheese into our store for at least six months. Finally, my boss relented and agreed that this would be a fantastic cheese to bring in for the holiday season.
Kunik is a triple cream cheese made with goat milk and Jersey cow cream. It's also one of my favorite triple creams.
Founded in 1990 Nettle Meadow Farm primarily raises goats, although they have some sheep, some guard llamas (don't mess with a llama they will frack you up real good) and a rescue sanctuary filled with older goats, horses, and other farm animals.
When you first open the wrapping of the cheese you get notes of grass, herbs, pepper and mushrooms. The paste ripens from the outside in which means you get a nice creamy layer of cheese right under the rind and a more dense middle. On their website they call this cheese buttery, and while I agree I would like to add some more descriptors. This cheese is mushroomy, acidic, slightly salty, silky and is a bit like raw broccoli on the rind. A fantastic cheese good for a holiday, special occasion, or really any day that ends in the letter 'Y'.
Our final cheese on the plate is Ardrahan. Oh man, I really want to talk about this cheese with you right now. The problem is that talking about Ardrahan is more complex than just mentioning a cheese and what it tastes like. If I talk about Ardrahan I have to talk about Irish farmstead cheeses. If I talk about Irish famstead cheeses I have to tell you about how the industry had all but disappeared, and the people who helped bring it back, and how I want to go to Ireland and how washed rind cheeses are particulary delicious and it becomes it's own post all together.
For now I'm going to stop here and start working on the Irish farmstead cheeses post* in which I'll hopefully be able to do justice to lush green land, hard work, beaurocracy and deliciousness that all comes together to make some of the most delicious cheese on earth.
If you manage to see any Irish washed rind cheese at your local cheese counter or shop in the next few days, buy it, then when you read the upcoming post you'll have first-hand experience on the tastiness of Ireland.
*Truth is, I'm going to take a break just for 45 minutes to watch an episode of Battlestar Gallactica. Dang it! I just can't lie to you guys.