cheese plate, jasper hill farms, moses sleeper, vermont shepard, winnemere

What To Eat When It’s 99 Degrees Outside..

Bread and Cheese…

From the bloomy rind down:

Moses Sleeper: New pasteurized cow’s milk from Jasper Hill Farms in Vermont. So the story goes: Moses Sleeper was the companion of Constant Bliss (another gorgeous bloomy rind from JHF) and both were killed together on Bayley Hazen Road (3 for 3 on JHF cheeses). It’s a great story for a cheese and, until now, Constant had definitely received more attention but my choice between the two is Moses. It’s runny beyond belief and that’s my preferred texture in triple cremes–so much so that we splayed it open and scooped out the gooey insides. The firmer Constant Bliss just doesn’t have that and loses by default. And while Moses has the slightest bit of a white mushroom flavor to it, it’s the slight salt and full fat that reel me in.

Queso del Ivernia: For 17 years Major Farm, located in Vermont, has been winning awards for their cheeses. Wait, correct that: They’ve been winning awards for one cheese, the gold standard of sheep’s milk cheeses in the US, Vermont Shepherd. This year, they’ve released this blend of cow and sheep’s milk, getting the cow’s milk from a local farmer. The name means “winter cheese,” and it lives up to that in it’s heartiness. Slightly creamier than the Shepherd, it shares the same nutty, grassy paste and slightly chalky texture(it’s a good thing). There’s a saltiness to it found in cheeses associated with winter like Gruyere, Comte and, my favorite: Rolf Beeler Appenzeller. Perhaps this is what the love child of those two cheeses would taste like?

Winnemere: It’s actually kind of sad to write about Winne as it’s season just came to an end–though I’m sure you can find some around at the Cheese Iron and/or Whole Foods. I’ve been enamoured with this cheese since the moment I tried it at Evangeline a couple of years ago. It was paired with Buckwheat honey and marcona almonds (I believe) and when I took my first bite, so began a love affair with washed rind cheeses.

The nose it gives off is yeasty and prominent and, honestly, can get down right overpowering if ripened long enough. But, the paste that’s waiting inside is unmatched in my opinion. There’s a smokiness, like molasses, to this cheese that defies everything my taste buds have known outside of Vacheron. Yet, it’s not overwhelming or smothers the true flavor in the cheese. It finds it’s place on your taste buds and settles down nicely.

It also pairs nicely with some local Wild Blueberry Jam.

Cheese Tray on Foodista