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: goats milk
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
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!
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
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
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
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.
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