"Cheese: milk's leap towards immortality" - (Cliffton Fadiman).
We're regularly asked - "do we still eat our own cheese?" Simply - Yes! In subtle ways - its always different, and still interesting after 12 years.
Cast of Characters -
The regulars. All of our cheese starts off the same way - some ends up as plain and herb-coated fresh Montrachet style logs, but mostly as whey. Speaking of whey - 85% of the milk ends up that way. Fed back to the does - they drink it up and haul it away.
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Montrachet: Fresh (2-10 days old) 1 lb logs |
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| - Plain | ||
| - Herb coated | Garbo (garlic, basil, pepper), Party (parseley, basil, chives, onion) Dill Rosemary Paprika-Garlic |
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| - au Poivre | Peppertop - (restaurant grind) black pepper Confetti - (coarse cracked red, green, white, & black peppercorns) |
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Serendipity: fresh-drained curd (1-2 days old) in . deli containers or 2 lb zip-lock bags |
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| - Plain | ||
| - Herbed | Garbo, Party, Dill, Curry, and Jalapeño (my favorite) | |
| - Sweet | with preserves - Apricot, Peach, or Raspberry | |
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Cameo Appearances: seen from time to time |
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| - Feta | Fresh, w/ Jalapeños, & Beta Feta - Feta, (but Betta) - packed in olive oil w/herbs |
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| - Dried | Nuggets of dehydrated chèvre - having a nutty Parmesan-like intensity | |
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Mold-Ripened: (new in 2000) - the addition of white and blue molds and time spent in our aging room give these cheeses character and complexity |
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| -Silk Hope | A hand-ladled pyramid: coated with vegetable ash and mold-ripened to a snowy white finish | |
| - Brie | A hand-ladled flat cylinder: mold-ripened | |
| -Cloud | A rough ball shape: wild-ripened with blue and white molds | |
note - Silk Hope won a third place Aged Goat Cheese at The American Cheese Society's annual cheese competition 10 Aug, 2000, in St. Helena, CA.