*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.
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