A customer asked me to make her cheese and charcuterie platter on her own rather cool-looking tray with bone handles. CHALLENGE ACCEPTED. Plus, Kat was there to take real photos with a real camera.
This one includes Pecorino Wiscono from Wisconsin Sheep Dairy Cooperative, Old Kentucky Tomme from Capriole, and Blue Jay from Deer Creek, not to mention Lomo from Spotted Trotter, Tennshootoe from The Hamery, and PRB‘s house-made Beef Summer Sausage.
Here’s another cheese description from PRB’s newsletter. Roelli is the master of the cheddar/blue hybrid, as epitomized in two of their cheeses: Dunbarton Blue and Red Rock. You’d be hard pressed (pun intended) to find anything like it. There’s Huntsman, from the UK, which is really like a layer cake of two kinds of cheeses (Double Gloucester and Blue Stilton)–not at all the same. And there’s Weinlese, a cheddar-blue combo that’s really more like a soft blue with a slight cheddar tang–again, not at all the same. Dunbarton represents American cheese-making genius–I expect it to be a long-lived classic.
Check out Roelli’s website here.
I wrote this description of Glacier Blue way back in July for Porter Road Butcher’s “Butcher Block Bulletin,” a regular email update for our customers. Our PR Manager, Kat (who happens to be an extraordinary cheesemonger, too!), made it look real purty. I’ll post these cheese descriptions from the newsletter on this blog, too. As for the cheese itself–I haven’t had it in the shop for a while and need to correct that omission post-haste! I miss it terribly! What a phenomenal, unique domestic blue it is–so complex that I taste something new each time I have a bite. What’s perhaps most marvelous is the toasty smokiness of it, despite having never been exposed to smoke or heat.
Visit Cascadia’s very informative website here!
Your Friendly Neighborhood Cheesemonger 