Tag Archives: goats milk

Beekman 1802 Ghoast Cheese & Maker Scary Good for Halloween

Beekman 1802 Ghoast Cheese & Maker

Beekman 1802 Ghoast Cheese & Maker

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

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Painted Goat Farm’s Cinderella: A cheesy fairytale for the tastebuds

Painted Goat Cinderella

I am a sucker for a good fairy tale. As a kid, I would sit for hours under a tree, reading stories by Hans Christian Anderson, and the Brothers Grimm, getting lost in the magic and occasionally frightened by the horror in the tales they spun. Getting older did nothing to dampen my fascination with the genre and I still enjoy curling up with a good cautionary tale of greed, vanity, and the ever-popular Evil Stepmother.  Imagine my delight when I discovered that a fairy godmother in the form of Painted Goat Farm had created a cheesy fable of goodness called Cinderella. Continue reading

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Irish Cheddar not the only cheese option this St. Patty’s Day

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Happy St. Patrick’s Day! Okay, so it’s actually a couple of days away, but it IS the perfect time to offer some cheesy good options for the party. Sure there’s the standard Irish Cheddar with its sweet, tangy flavor that goes perfect with corned beef and cabbage, but wouldn’t it be fun to have some lucky surprises on the cheese plate this year? Move over, Kerrygold aged cheddar and make room for the new lassies on the block!

Gleann Oir

First up is this pretty wedge of Gleann Oir from Breda Maher, owner of Cooleeney Cheese Company in Tipperary, Ireland. This fromage may be a youngster, but it packs a powerful punch. Nose up to the natural white rind and breathe in all the pungent dirt aroma (this is a good thing, don’t be scared). Tangy goat’s milk with undertones of citrus and grass give Gleann Oir the perfect taste of spring. A great balance of crumbly and creamy, this cheese is great for crumbling over a spinach salad to start off the St. Patty’s Day feast. Continue reading

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Formal cheese service at L’Albatros starts the New Year right

Formal Cheese Service at L'Albatros Brassierie and Bar

Nothing says “Happy New Year” to a true turophile like a plethora of cheese. Thanks to Brandon Chrostowski, fromager and General Manager at L’Albatros Brasserie and Bar here in Cleveland, Ohio, The Mouse started this year off with a major “Hello 2011!”. Fifteen luxurious cheeses ready for the tasting was almost too beautiful to believe, yet there they were in all it’s creamy, milky glory. Continue reading

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Review: Monte Enebro packs a punch of awesome

I have gone totally goaty lately, which is good since it is National Goat Cheese Month. My selections have ranged from fresh and tangy to pungent and earthy, most of which I have devoured with pleasure. None, however, have stopped me in my tracks and brought an audible “WOW!” from my lips the way Monte Enebro has. Continue reading

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Quick Taste: Wildspitz Bio

Whenever I visit Morgan and York specialty food and wine shop in Ann Arbor, I always ask “What’s new?” and am rarely disappointed. This recent trip was no exception.

Wildspitz Bio is a funky blend of cow and goat milk with an intense nutty taste.  Subtle at first, the flavor builds toward the back of the tongue and continues to become more assertive with each bite.

As with most semi-strong cheeses, I would recommend staying clear of any citrus or highly acidic fruits when eating this fun-sounding cheese. Pair with just about any red wine or dark beer and perhaps some salty almonds or cashews.

Wildspitz Bio is an elusive cheese, so be sure to grab it when found as it is a  wonderful substitute for the standard Swiss selection on any cheese plate.

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Chevre: Not just for the cheese plate

Over the last few years I have come to love and appreciate goat’s milk cheese. From the nutty freshness of Garrotxa to the complex and beautiful Valencay. There are so many varieties of cheese made with goat’s milk and more coming to market all the time, I have no illusions of being able to taste them all. One type has become one of my favorites. Continue reading

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Review: Get Fuzzy With Twig Farm Fuzzy Wheel

Occasionally I’ll buy a certain kind of cheese just because it has a fun name. Such is the case for Twig Farm’s Fuzzy Wheel. I purposely did no research and asked no questions when I sent my order for this fun sounding fuzz from Formaggio Kitchen.  I wanted to be totally surprised…and I was.

Twig Farm is a small goat farm in West Cornwall, Vermont and has been in operation since 2005. Owners Michael Lee and Emily Sunderman use traditional equipment and techniques to make their varieties of farmstead cheeses, forming them by hand and aging in their cheese cellar.  Continue reading

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A small town and a small cheese…both big on character

Ypsilanti, Michigan gets kinda a bum rap. Referred to as the “Brooklyn” to Ann Arbor’s more affluent “Manhattan,” Ypsi (as it is commonly called) has a small population ranging from artsy hipsters to “Ypsitucky” country folk. I personally  like Ypsi, especially the historic downtown area and Depot Town.  The Mayberry-small-town feel, local color, spectacular architecture, and artistic flair makes Ypsi a fun and funky place to hang out.

No surprise that Michigan’s own Zingerman’s created a cheese to honor this tiny yet spry town. The Little Ypsi is Zingerman’s newest crottin. What’s a crottin? Historically, a crottin is a small round of  pasturized goat’s cheese that starts off light and tangy while young, then hardens and becomes stronger and gamier with age.

The Little Ypsi I tasted was in its mid stage with a bit of a hard, yellow rind and cream cheese-like texture underneath.  I really liked the fresh, salty flavor with a bit of a nutty zing (no pun intended) as it warms to room temperature.  Granny Smith apple slices add the perfect balance of tart and sweet on the palate.

Available at Zingerman’s Creamery online or at the store location in Ann Arbor, I recommend giving both The Little Ypsi and its namesake town a visit.

Photo source: Flickr

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Mild and wild selections at Zingerman’s Roadhouse

One of my favorite places to eat in Ann Arbor is Zingerman’s Roadhouse on Jackson Avenue. Part of the Zingerman’s Community of Businesses, the Roadhouse cooks up amazing down-home goodness and even encourages customers to “try it before you buy it” by offering samples of menu items. Co-owners Ari Weinzweig and Paul Saginaw bring in the highest quality of ingredients from around the country and the food is all the better for it.

Terry is my favorite waiter at Zingerman’s.  His love of cheese rivals mine and he always has the perfect suggestions. Looking for some lighter selections than I am use to (as you may have guessed, I love the pungent, stinky stuff) I wanted to see how the mild side tasted. Terry’s first recommendation was Creamery Great Lakes Cheshire. This is the only American-made Cheshire to date and like its UK brother, this cheese has a hard crumbly texture that becomes smooth on the tongue with a subtle, grassy flavor.  A bit of an acidic bite (most likely from the animal rennet) but by no means unpleasant.  Next came a Quebec Chevre Noir (center) and is the only Canadian cheese Zingerman’s sells.  This award-winning cheese has a  firm, dense and flaky in texture yet melts in your mouth with a nutty, herb-like essence.  Finally, a 3-year-old Asiago (top right) was a surprise. Usually aged for a year, I expected this Asiago to be sharp and intense.  Surprisingly, I found it to be smooth, sweet, and even on the palate.

All three cheeses were wonderful, but if I had to pick a favorite I would say it was the chevre. Next time you find yourself in Ann Arbor, check out Zingerman’s Roadhouse and ask for Terry. Tell him Robin sent you!

The grapes pictured are oven roasted with a balsamic vinegar toss. Amazing and easy to make. Preheat oven to 400 degrees, toss grapes lightly in balsamic vinegar, roast for 10 minutes and enjoy. These sweet and savory treats pair with both intense and mild cheeses.

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