Say “Cheese!”

We recently got a shipment of fantastic new cheeses at the Carversville Grocery and we think they’ll make you smile. One that we think you will particularly love is Kunik, a triple crème made from goat’s milk and just the right amount of rich Jersey cow cream.   Made by Nettle Meadow Goat Farm in Thurman, New York, Kunik was the 2010 Triple Crème Blue Ribbon Winner at the American Cheese Society’s annual North American Cheese Contest!

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Kunik, is a triple crème made from goat’s milk and just the right amount of rich Jersey cow cream!

Max calls Kunik, “supremely rich with a slight tang from the goat cheese.  One of my absolute favorites!!!!” It is buttery and creamy and it is equally delicious on its own or you can pair it with a Dalmatia Fig and Orange Spread. Kunik is wonderful addition to any cheese plate.

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St. Stephen by Hudson Valley artisan creamery  Four Fat Fowl (below)  describes itself as a “hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural jersey cow’s milk and fresh jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones. St. Stephen will leave you wanting more to share with a friend and a glass of bubbly. This classic cheese works anytime of day – spread it on your toast for breakfast, serve it as an appetizer before dinner or dress it up with some honey or berries for a fancy dessert.”

Max says, “(it’s ) a delicious Triple Cream from the Catskills, smooth rich, one of the best triple creams that I have eaten from the states! Delicious with Buckingham honey and Wheat Crackers!! ”

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Andanza Manchego   (Spanish Adventure) is an organic authentic, complex, and ‘extra special’ Manchego.  Made from sheep’s milk,  this beautiful cheese is crafted according to time honored traditions in Alcazar de San Juan — the heart of La Mancha.

To be designated as queso manchego, the cheese must satisfy the following requirements:

  • It must have been produced in an area that is restricted to designated parts of the provinces of Albacete, Ciudad Real,Cuenca and Toledo that lie within the La Mancha region.
  • It can be made only with the whole milk of sheep of the manchega breed that are raised on registered farms within the designated area.
  • The cheese must have been aged for a minimum of 60 days (30 days for cheeses weighing up to 1.5 kg) and a maximum of two years.
  • The cheese must be produced by pressing in a cylindrical mould that has a maximum height of 12 cm and a maximum diameter of 22 cm.

Max describes this special organic Manchego as, “a  classic Aged Manchego, Sheep’s milk cheese, a nutty, slightly caramel flavor with a hint of almond. Great with Membrillo –Spanish fig paste.”

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Max describes our Organic Manchego as, “a classic Aged Manchego, Sheep’s milk cheese, a nutty, slightly caramel flavor with a hint of almond.”

 

Tom and Nancy Clark’s Hudson Valley sheep farm started in 1993 with 150 ewes and a few East Friesian rams.   The original flock has now grown to more than 1000 East Friesian purebred and crossbred ewes, making this the largest sheep dairy farm in the United States. The farm is organically managed and the result is happy, healthy sheep (and healthy streams too!).  Pictured below is Nancy’s Hudson Valley Camembert, an award-winning Camembert-style cheese that is made with a blend of cow and sheep milk and tastes of the wholesome green grazing pastures. The cheese makers describe it this way: “Spreading silkily across the tongue, the cheese is mellow and buttery with a nice tanginess to highlight the lushness.”  Max describes Nancy’s Camembert as, “a smooth and rich Cow and Sheep’s milk from the Hudson Valley this is one of the best American Camemberts.  It has a little tang which gives this Camembert it’s characteristic flavor.”

We know your family will love this cheese smeared on a crust of bread or paired with some fresh local fruit.

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Nancy’s Hudson Valley Camembert, an award-winning Camembert-style cheese that is made with a blend of cow and sheep milk and tastes of the wholesome green grazing pastures.

 

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Pictured below is “Midnight Moon”. If you think the name is seductive wait until you taste this spectacular goat milk cheese made in Holland for Cypress Grove Chevre.  The cheesemaker has this to say about Midnight Moon: “Aged six months or more, this blushing, ivory-colored cheese is dense and smooth with a slight crunch of protein crystals that form naturally with aging. Midnight Moon is nutty and brown buttery up front with a long caramel finish.”  Max describes Midnight Moon as having, “firm texture, full flavor, nutty, brown buttery flavor with crystalline goodness!  

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Max describes Midnight Moon as having, “firm texture, full flavor, nutty, brown buttery flavor with crystalline goodness!

 

 

When it comes to cheddar cheese the English are the originators. In fact the English village of Cheddar is in Somerset England and Somerset is home to Somerdale Specialty Flavored Cheddars the makers of Black Mountain and Red  Dragon (pictured below).  Black Mountain is a blended cheddar with flavors of garlic,  dill and other fine fresh herbs.  This mature English cheddar has a dedicated following. It goes equally well with English ale (surprise!) or a full bodied red wine.

With its distinctive red wax rind Red Dragon is also a mature cheddar, this time flavored with whole grain mustard and ale.  You can grate these yummy cheddars onto your favorite Mac and Cheese or other cooked dishes for an extra flavorful seasoning. Both these blended cheeses make for fantastic additions to your sandwiches too!

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Black Mountain is a blended cheddar with flavors of garlic, dill and other fine fresh herbs.

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With its distinctive red wax rind Red Dragon is also a mature cheddar, this time flavored with whole grain mustard and ale.

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