Tag Archives: goat

Happy National Cheese Lover’s Day with a New Cheese from Beekman 1802. Introducing Mubock

Beekman 1802 Mubock Cheese

Beekman 1802 Mubock Cheese

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.

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The Boys are back! Season 2 of The Fabulous Beekman Boys premieres March 22

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The Fabulous Beekman Boys on Planet Green

It’s been a long, long, LONG seven months while we Beek-Heads waited for Season 2 of The Fabulous Beekman Boys to begin on Planet Green. Well, the wait is over and Brent, Josh, Farmer John, and that diva Polka Spot are hitting the airways tonight with even more goaty goodness.What started out as a simple show about sustainable living has morphed into a fruitful frenzy of fanatical fans following the boys via television, books (The Bucolic Plague), website, and even a goat-cam.

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The perfect mac and cheese. Thank you, Michael Symon! *UPDATE*

I grew up on Kraft® Mac and Cheese. Seeing that blue box on the counter would start me singing and dancing around the kitchen anticipating that powdered-cheese goodness! Over time we switched to Stouffer’s®, because only little kids ate Kraft® , right?  And then I tasted heaven on a plate, aka Michael Symon’s  Mac and Cheese.

I first had this tasty treat three years ago at Lolita’s in Tremont (a little borough on Cleveland’s near west side).  Hearing so much praise and adulation about this dish before tasting it,  I had a hard time seeing what all the hype was about.  The pasta wasn’t your typical macaroni and the color wasn’t that signature bright orange that I had come to know.  It was a creamy white with flecks of green. My inner child began to come out and rebel against this strange concoction. And then I tasted it.  The sweet/tangy flavor from the chevre mixed with subtle yet complimentary essence of rosemary was just perfect.  The blue box was outta my life for good. Continue reading

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