The New York Times ran a funny article about cheese descriptions today, “In the Dairy Case, Ripe Prose.”. You can find it here.
However, they made a good point. Cheese descriptions help sell artisan and farmstead cheeses. We had simple descriptions last year and offered tastings to sell the cheese. Over our break, we worked with a great cheese blogger to finesse our descriptions and add wine pairing suggestions. You can find Rebecca at Fromagical.
Tell us what you think:
- Canterbury – A young and fresh goat’s milk cheese that is full of chalky, milky, citrusy, grassy, and bright notes. Tangy in the best of ways. Perfect spread on a piece of toast, crumbled on top of a salad or flatbread pizza or enjoyed on its own with some fresh figs. This youngster is incredibly versatile. When pairing with a wine, go for a light and crisp white full of acidity with a grassy, citrusy, and fruity bent. Think Sauvignon Blanc, Pinot Blanc or Chenin Blanc.
- Marinated Canterbury – Our young fresh chevre is infused with our own special blend of herbes de Provence and garlic and then further marinated with olive oil. Aromatic and herbaceous yet light and milky. Bold and dynamic, this cheese would be great with diced cherry tomatoes and basil on grilled bread served in a bruschetta format. A glass of Prosecco will be perfect with this cheese – bringing to light the milky tang of the cheese’s paste and the bright herbal notes of marinade.
- Moodina – A classic Greek basket style feta crafted with goat’s milk, soaked in brine and consequently aged for a minimum of two months. Firm and dense, this bright white cheese is the perfect blend of salty tang and light milky roundness. Great crumbled over eggs or in salads, this is an honest and delightful cheese. Enjoy with a glass of light fruit forward red wine, perhaps a local Pinot Noir.
- Sackett Ridge – Crafted in a traditional cheddar style, this firm goat’s milk cheese is aged for anywhere between six and nine months. Sackett Ridge has that classic cheddar density and smooth sweetness but with the bright fancifulness of a goat’s milk cheese. Ivory white in color, this is a perfect snacking cheese, served with roasted almonds, dried figs and crisp morsels of bread. Enjoy with a medium bodied white with a touch of sweetness or even a light to medium bodied fruit forward smooth wine such as a Cotes du Rhone.
- Firthcliff – A bloomy rind goat’s milk cheese aged with ash. Round and creamy, this unctuous roundelle coats every crevice of your mouth in the most fantastic of ways. Notes of rustic, mushroomy, earthiness go hand in hand with an honest bright milkiness here. Enjoy on a piece of walnut raisin bread with a glass of crisp white wine full of chalky, acidity like a Sancerre.
- Aleck Meadow – Our classic bloomy rind aged goat’s milk cheese is infused with our special blend of herbes de Provence on the exterior in the style of Fleur du Maquis or Brin d’amour. Velvety and luscious on the inside with an interior paste full of creamy smoothness; yet aromatic, herbaceous, and grassy on the exterior, this cheese does a dance on your palate. Enjoy with a medium bodied fruit forward yet slightly spicy red, such as a Nero d’Avola or even a crisp white like a Gruner Veltliner.
- Idlewilde – Our take on a classic bloomy rind aged goat’s milk cheese infused with the fantastic local Cornwall, New York terroir. Bright and honest, creamy and milky, this is a crowd pleaser of a cheese. Enjoy with a glass of bubbles to cut through the creaminess and create that third moment of pairing bliss.
- Ricotta – Classic fresh whole goat’s milk ricotta. Tangy and light, this luscious milky cheese is perfect spread on toast with honey or baked into pastas or utilized in desserts. You can’t go wrong here! Try with a Pinot Gris.