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. Continue reading
Tag Archives: Beekman
This has probably been the hardest post I have ever written since I began writing The House Mouse back in 2009. All the starts and stops, the interruptions and scrapped drafts, the frustrations and not knowing what to say have nearly driven me mad. I mean, I started this post back in May! I finally decided to just stop dancing around and come clean about why I’ve been so silent. This is really hard to say…
I, The House Mouse, am having a hard time eating cheese. Just writing the words makes me so sad and sick to my stomach both literally and figuratively! I have rebelled against my body for so long and it finally caught up with me in pretty dramatic form. Continue reading
As most House Mouse readers know, I am an avid follower of The Fabulous Beekman Boys, especially their cheese, Beekman 1802 Blaak. I read their blog, cheered their victory on The Amazing Race, and secretly hope to get an invitation to Josh and Brent’s upcoming wedding (hint, hint). So imagine my shock when I discovered only this month that they had created another cheese, Mubock, back in September! How could I have missed it? I must have been in a cheese coma or something. Fortunately, I was able to secure one of the last half-pound squares of Mubock before the Mercantile ran out. Well, that, along with a wheel of Blaak, a box of Salty Goat Fudge Cookies and a jar of Autumn Harvest Honey. Go big or go home!
So, why call it Mubock? According to Beekman 1802, the name is a play on the half cow milk (mu) and half goat milk (bock) combination used to make the cheese. Bock could also refer to the dark, strong lager, Three Philosophers beer from Ommegang Brewery that is brushed at the end of the aging process.
While all that is interesting, I really wanted to get to the tasting, so after allowing the Mubock to get to room temperature, I sliced some off and went in for the sniff test. My nose instantly picked up on the hops from the beer, as well as a sweet, salty aroma. Honestly, I wasn’t sure how I felt about it, but the nose of a cheese can often be so different from its actual flavor, so I wasn’t too concerned. There was also some confusion over its appearance. Described as a cheddar-style cheese, Mubock really more resembles a baby swiss. Even the texture had a spongy, springy swiss-cheese feel. Finally, I tasted it and it was… interesting. Very intense, with a pretty pronounced beer flavor. Did I like it? To be honest, I wasn’t sure. I thought maybe I was missing something, so I reached out to Dr. Brent Ridge, one half of the Beekman Boys, to see if I could get some guidance:
THM: When we spoke a coupe of years ago, you were pretty adamant about not creating another cheese. What changed your mind?
BR: We still are primarily focused on Blaak. We just thought it would be a fun experience to come up with one different cheese idea each year for a Limited Edition. It keeps us learning.
THM: How big was this batch, and will we be seeing Mubock next season at the Mercantile and online?
BR: This year, we produced about 1800 pounds of Mubock. Unfortunately, we have sold out. As we intend all of our limited editions, we are going to retire them after each year, so we don’t plan to make this again.
THM: The hoppy flavor is pretty prominent in Mubock. How did you decide on Three Philosophers Beer?
BR: We chose 3 Phils because it is one of our favorite brews from Ommegang.
THM: The flavor is very bold and intense. What pairings do you suggest?
BR: Mubock was aged for eight months, which creates a very bold, sharp cheese. Goat milk especially gets sharp very quickly. The texture is slightly chewy/rubbery – kind of like a swiss cheese. We actually recommend Mubock as a melting cheese. It’s amazing on grilled cheese sandwiches, in omelets and in soups (we have a great soup recipe with it on the website).
A melting cheese… of course! Immediately after hearing Brent’s response, I grabbed a baguette, some aged balsamic, a bit of prosciutto and toasted it up. What a difference some heat makes. The intense flavor from the Mubock simmers down a bit, yet the hoppy taste still has some punch. It melded perfectly with the saltiness of the cured meat, while the aged balsamic’s sweet/tart component just balanced the whole bite out. My boyfriend actually preferred it without the prosciutto, which was pretty tasty as well.
I have just enough Mubock left to try out the soup recipe, although my little creation has become my favorite after-work snack, so it may not last. While it is sad that Mubock will not be making a second appearance, Blaak may still be available on the Beekman website. Even better, head to Sharon Springs and pick some up direct from the Mercantile.
Stay Cheesy and Happy National Cheese Lover’s Day!
Update: Blaak is out for the season, but will be returning, hopefully in July. Be sure to get on the wait list to get a wheel. The cookies and honey are still available so be sure to check those out.
- The Beekman Boys win The Amazing Race and end the “Year of Sacrifice” (housemouseoncheese.com)