While we usually have the Pure Luck chevre on hand, this week we're featuring the dairy's version of St. Maure on the cheese plate. The curd is formed into a cylinder, then coated with ash and a white bloomy mold. Mild at the center but with a distinctive tang, St. Maure intensifies as it ages.
Funny story behind SarVecchio Parmesan: It was born when a group of laid-off Kraft cheesemakers decided to start a cheesemaking co-op in Wisconsin. The best domestic parmesan we've tasted, it is carefully aged until it reaches the right crumbly firmness and delicious nuanced flavor. The co-op has since been bought by a larger company, but the cheese quality remains.
You can also expect the Veldhuizen's Redneck Cheddar, a sheep milk blue and a few others. Hope to see you this weekend!