Well, we've been open a little over six weeks, and every new week is loads of fun as we order and receive these marvelous products that represent the artisan and specialty cheese industry.
For your tasting pleasure this week, we have a number of new arrivals!
On Tuesday morning, I was in the store at 6:30 awaiting the cheeses from Neal's Yard Dairy. The anticipation has been killing me! Ah, but it was worth the wait. The smell wafting from the walk-in cooler when I open the door make me just want to stand in there for long periods of time.
On Wednesday, I could no longer resist. I decided to take a couple out and get a good look at them. A beautiful Lincholnshire Poacher, weighing in at 42.5# now graces the cooler with a wonderful golden marbeling to it's rind. It's large size is not the least intimidating, however, to the quirky cylinder (this shape is known as a 'truckle in England) of the Hawes Wensleydale. I always wondered what that word referred to. It's cloth wrapping reminds me of the mummy, and the surprise that awaits under the mysterious wrapping. This cheese will stay wrapped until my partner and sister, Shelly, arrives to do the honors on Saturday.
I took out the Cornish Yarg next, a crumbly, yet creamy textured cheese with a beautiful exterior. This cheese has nettle leaves placed around its exterior, and then aging adds a wonder exterior mold reminiscent of cocoa powder. Just Beautiful!
The Cashel Blue arrived wrapped in a gold foil, but taking away the foil reveals a surface of gray blue mottled coloration with spaces of buttery yellow. The paste is a buttery yellow color, with the blue striations running through. A taste of this cheese takes me back to days when I was in charge of the milkhouse on my husband's family dairy farm. All the wonderful smells of animal life, green and grain feeds, and fresh milk! Wow! What a Blue!
Last for the day was the reveal of the glorious Morbier, from France. Smelling the rind is like sticking your nose into a cup of good coffee and taking a big whiff! This big gold round, is plastered with a beautiful proclamation of its origin, France.
Next post: Cabot Clothbound cheddar, aged by Jasper Hill, VT; and Mt. St. Francis, a aged goat cheese from Indiana; and Bayley Hazen Blue, also from Jasper Hill, VT.
