We went to Founding Farmers — A restaurant run by a collective of 40,000+ American family farmers — to celebrate WWT’s birthday May 11 (even though he was out of town.)
The cheese was kept out in glass domes on the bar, so we figured the “local” cheeses must be good. We ordered an appetizer called: “We want the Funk, Give up the Funk!” $16. The bartender didn’t quite know which was which — though he says it’s hard because they get new cheese every week.
• Today’s special rind-ripened cow’s milk cheese:
We think this was: Thistle Hill Tarentaise, jersey cow cheese. North Pomfret, Vermont.
• Today’s special rind-ripened goat cheese — from NJ? Not sure about this one.
• HOLLY SPRINGS, Sweet Grass Dairy, Thomasville, GA
Holly Springs is our aged, raw goat’s milk cheese. Fresh milk from our herd of Saanen, La Mancha and Nubian goats is handcrafted into wheels and aged 2 months. With an ivory paste and a semi-firm texture, Holly Springs has a warm, nutty flavor that lends itself well to a variety of culinary applications.
• BAYLEY HAZEN BLUE, Jasper Hills Farm, Greensboro, VT
Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. Bayley Hazen is named after an old military road that traverses the Northeast Kingdom. The road, commissioned by General George Washington was built to carry troops to fight the English on a Canadian front. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used.
Since we still have some of this in the fridge from the Sheep & Wool Festival, we asked for a substitute: EVERONA PIEDMONT, Everona Farms, Rapidan, VA, sheep. They said it was some type of cheddar — we liked it, and it was sheepy — but we still aren’t sure what kind it was. It tasted familiar, and they think it was from NJ. Could it have been from Valley Shepherd — where we made cheese.
We think one was Mt Tam – one of our favorites from California’s Cowgirl Creamery: Triple cream says it all — like butter.
MS & LL & AKT