The Beekman’s have a Halloween treat for us all, appropriately named Ghoast. Starting out with raw goats milk collected directly from the Beekman farm’s own goats, the small ghostly white wheels are then aged for ninety days. During this aging process, the raw-milk wheels begin to develop the greyish-blue cape of a rind around the pale interior. The final result is a semi-firm cheese with distinct spicy, nutty, and grassy tones that are well balanced and very approachable, despite the scary name. The outer rind can be removed for those who have aversions to eating rinds, however I would encourage those who devour this devilishly delectable fromage to leave it on. The extra pepper and tang in the rind is just too tasty to miss.
This small planchette of cheese is available at the Beekman 1802 Mercantile site. Buy just the cheese or I recommend getting the bundle of both the cheese and the Ghoast Cheese and Cheese Maker. The cheese maker is a Boska cheese curler with the Beekman 1802 logo on the front, which may seem a bit cheesy (pardon the pun) the wood burn stamp is fairly innocuous. Also, the price for both the cheese and the curler is a great deal right now.
Serve Ghoast with a glass of Gewürztraminer, Chardonnay or perhaps a dry Sherry. I would even pair it with some mead or a fruit-flavored beer. Sprinkle some Ghoastshavings into a salad, add it to a favorite mac and cheese recipe for a spicy twist or just serve it as is for a fabulous conversation starter at a holiday party. Ghoast is a great cheese for any occasion.
So, why is it called Ghoast? According to the Beekmans, the cheese maker creates ruffled curls or ghoasts, hence the name. I wasn’t able to find any reference to this anywhere online other than the Beekman site, so I’ll have to take their word for it for now.
Sarah Kalwarovski, one of the Mercantile employees, stated there are only 300 wheels left for the entire season so better get orders in quick!
Happy Halloween and Stay Cheesy!