Friday, October 26, 2012

This Week's Tasting Plate: Trick or Cheese?

"Dairymaid store hours, spooky scary. Milk becoming cheese, cheese becoming lunch."-- Sung to the tune of Werewolf Bar Mitzvah.

If we hadn't experienced the making of cheese first hand, we would probably just assume that it was created through inexplicable supernatural phenomena. It's so incredible, how grass becomes something so fatty, creamy and delicious, surely some mysterious force must be at work. And so, we invite you to tour our haunted cheese mansion and eat something substantive before pigging out on Reese's Peanut Butter cups while watching Hocus Pocus.

This week, we're featuring one of our all-time favorites, the Smokey Blue from Rogue Creamery. Cold-smoked over Oregon hazelnut shells, the cheese ends up with a slightly caramel-y, campfire flavor that makes it so perfect for this time of year.

We're also carrying La Tur, which is a dense, creamy blend of cow, sheep and goat's milk. Runny and oozy around the perimeter, it's a decadent treat even for a cheese. Dunbarton Blue, Bellwether Pepato and Matos St. Jorge round out the tasting plate. Happy Halloween!

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX