Last night was the season finale of The Fabulous Beekman Boys on Planet Green. For those who have not discovered this wonderful gem, the show follows a dapper NYC couple, Josh Kilmer-Purcell and Dr. Brent Ridge, as they make a “Year of Sacrifice” to transform their dairy farm into a viable business.While sensitive, easy going Josh splits his time between his marketing job in the city and weekend chores at The Beekman, Brent focuses on growing the business and rattling Farmer John’s patience with his A-type personality.
Located in Sharon Springs, NY, The Beekman Farm is home to a herd of goats (Nubian, Alpine, and Saanan), cats, and a diva llama named Polka Spot. Originally purchased as a weekend getaway, Beekman Farm is now a thriving business, producing organic soaps. textiles, and Beekman 1802 Blaak cheese. Blaak is an Italian-styled semi-hard cheese with an edible ash rind not found on any other aged goat cheese. A combination of 60% raw goat and 40% raw cow milk gives this formidable fromage an earthy, savory flavor with a touch of acidity which increases with each bite. The cheese is cave aged four months 20 minutes away at the Cooperstown Cheese Company. The chalky rind helps balance out the assertive flavors making Blaak perfect for any cheeseboard.
Don’t think Blaak is a one-trick-pony (or goat, as it were) because this versatile cheese is a great for cooking. Use it instead of Gruyere in a quiche recipe (just eliminate the nutmeg) or build a bruschetta with basil and roasted red peppers on a bit of crostini, drizzled with garlic oil. Even renowned chef Jean-Georges is using it in his new Manhattan restaurant, ABC Kitchen.
I really like the flavor and texture of Beekman Blaak and will certainly order more. My one complaint is the ash, while tasty, gets everywhere so white clothing is not recommended when eating. Using a paper towel when slicing will help cut down on the ash transfer. All in all, Blaak is fabulous!