Much of the American cheese story can be told through families – families that have animals and now make cheese, families whose cheesemaking business goes back generations, and families who have sought a rural existence after life in the big city. This collection celebrates the exceptional cheeses they’ve learned to make, one by one, vat by vat, and year by year. All are multiple award winners and just one bite of each demonstrates why.
Purchase by 5/16/2021 to receive in time for the virtual tasting.
A rustic, natural-rind sheep’s milk cheese doesn’t come along every day in America. But Sid Cook, the owner of Carr Valley Cheese, has never been known to follow the path of others, and cheese lovers are all the better for it. This particular cheese has alluring brown butter and sweet notes that make it hard to stop at just one bite. Keeping with the family theme, Marisa is the name of Sid’s daughter.
Cheesemaking began at Sweet Grass Dairy in 2000 by the parents of now-owners Jessica Little and her husband, Jeremy Little. Jeremy has taken what Jessica’s parents began and has grown it into the grass- based cheesemaking operation it now is. Thomasville is the place in Georgia where he works his magic, and Thomasville Tomme is a raw milk wheel of buttery, grassy semi-hard lusciousness that makes you believe there really is such a thing as happy cows.
Everything at this farm speaks of family. Leslie Jacobs and husband Matthew Brichford have lived on the Brichford Family Farm for 40 years, and their family history goes back in their part of Indiana to the early 1800s. Matthew makes the raw milk cheeses including this alpine style Everton, which, like all their cheeses, is the color of goldenrod owing to their pasture-fed cows and raw milk that comes from their three special cow breeds. The cheese itself speaks of that grass as well as roasted onion and a hint of sweetness.
Fourth generation cheesemaker Chris Roelli has taken Roelli Cheese Haus to new heights with creations like this. The blue mold-infused dense, earthy, cheddar is no minor cheesemaking feat and neither is its rustic beauty. The taste? Well, the blue ribbons that adorn it are all you need to know. Cheese O’Clock is a four-week Zoom cheese and wine tasting series led by cheese authorities Laura Werlin and Janet Fletcher. Different themes, cheeses and wines every time.
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