Thursday, May 19, 2011

This Week's Warehouse Tasting

All our favorite television shows are winding down for the summer (farewell, Glee!) and the world is in turmoil. We need some cheese. Join us?

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!

No comments:

Cows in Repose on Veldhuizen Family Farm. Dublin, TX