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Showing posts with label Kaas by Cass. Show all posts
Showing posts with label Kaas by Cass. Show all posts

Saturday, March 21, 2009

Revisiting a Cheese

Working with cheese everyday gives me the opportunity to care for it and to see how it ripens. The other day I picked up a Weybridge and was shocked! "Hey! Has anyone tried the Weybridge recently?" Everyone gathered round and we passed around the cheese. This cheese was incredibly difficult. Instead of being solid, it felt like...well, kind of like creme Anglaise stuck in a cheese.

I opened the wrapper to take a good hard look at the cheese. No ammonia smell, no funny molds that shouldn't be there, not wet, the cheese looked good. So I took one home. I was pretty sure that there was still going to be some kind of solid in there, but probably not enough to make slices like I did before.

I decided to cut the top off of the cheese. Similar to how you'd work with an Epoisses. The rind is no longer a white, it's gotten a beige, mottled tint to it. The flavors are a bit different as well. Instead of a walk in the woods after a rainstorm, it's become decidedly more barnyardy. Straw, musk, and animal husbandry are all coming into play now. Really exciting to see a young cheese and get to compare it to an aged version of the same cheese.


This cheese is obscene.


Ultimately, this cheese doesn't have much more to give us. It's just about reached the end of it's lifespan. I think that after tomorrow I would not eat this cheese. I think it's going to go into ammonia-bitter-yuck land soon. But man oh man that makes some good "fondue".

We couldn't stop laughing at how gooey this cheese was. I don't know why. We hadn't even opened the wine yet.
video

Thursday, February 12, 2009

Kaas by Cass

*I am working on a post answering Ursula's question. I just had to share this cheese find with you all first*



I just got the chance to experience a new cheese from VT! Kaas by Cass is a a soft-ripened cheese from Weybridge, VT. This cheese is an organic, pasteurized cow's milk farmstead cheese. It's no bigger in diameter than a St. Felician, and the flavor is just......WOW!

As soon as you open the cheese wrapping your senses are hit with a mushroomy, woodsy type of smell. The rind on this cheese is fluffy and soft, kind of like a baby chick's feathers.



This picture was taking about 20 minutes after unwrapping. This cheese was ripe. Visually, we're looking at something that is unctuous, creamy, smooth, and begging to be eaten right away.




And so, with crusts of homemade bread this cheese was devoured. The paste is mild. There are some mushroomy, straw and musty qualities to it. Everyone at the table (every one of us spent quality years in VT and NH) agreed that it felt as though we were taking a walk through the woods when eating this cheese. A bit poetic sure, but it's true.The rind had just the right amount of bitterness and tang to make this a really well balanced cheese. I'm going to have a hard time not buying another round today.



The Scholten family is a great example of artisan cheese. From their website:

"This organic cow's milk is all produced by the Scholten Organic Dairy, owned by Roger and Patty Scholten. The whole family is involved in running the farm. The Scholtens promote farming in a manner that improves and sustains the environment, practices good animal husbandry, and upholds personal values where family comes first."

Product made with loving care tastes better. It just does.