After I printed the label, I came across a little cheese store - La Petit Fromagerie - in Clinton NY. It has a great selection of cheeses - not all from NYS. It's nice to welcome and support local small businesses. So I am initially tasting their offerings with feedback from customers, as I learn more about other artisans before completing the selection process.
My ultimate aim in creating this collection of cheeses is to support small farmers, artisans and bakers - not necessarily in NY - however I make them a priority because the travel distance and energy is still a consideration! In places like Vermont, Wisconsin, and California - they have been putting resources into small cheesemakers for a longer period of time. Coach Farm was one of the first Chevre cheesemakers on the East Coast - but there are still many varieties and styles of cheese not available in this country... note to young farmers we still have room too grow in cheesemaking.
Here are a list of cheeses I've tried, descriptions, and tasting notes:
Chevre, Poplar Hedge Farm - NY - fresh goat cheese made from his small herd goat's milk fresh - the flavor is not bold - this is a relatively new cheesemaker - really nice to work with.
Mt Tam, Cowgirl Creamery - CA - "smooth, creamy, elegant, 8 oz, triple-cream. It is made with organic milk from the Straus Family Dairy." rich cheese (triple cream) - nicely done!
Moses Sleeper, Jasper Hill - VT - "similar in flavor to a French Reblochon but with a milder rind from Ayrshire cow's milk" our initial impression is that this cheese qualifies as a brie and melted nicely when baked but there were no memorable attributes - except we are happy to support a local brie product.
Capri Classic Blue, Westfield Farm- MA- "goats milk cheese log we all liked this cheese very much - distinct and delicious cheese - a staple for every cheese platter!
Wild Boar, Creminelli Fine Meats- UT- mixture of field harvested Texas wild boar and all natural pork belly, seasoned with cloves and juniper berries I think everyone liked this at the party - I am a vegetarian - it looks the part of a fine artisan salami!
Forest Berry Preserves, Darbo- Austria- Okay this is an example of BIG - but they started as the Darbo family and now produce in a large manufacturing facility - can't hold that against them - purchased the jam on sale but will seek more local preserves - not hard to find. I used this jam mixed with dried figs purchased at Clinton's Natural Food Market in bulk - made fig cookies from an Italian cookie recipe - everyone loved them but I have made better - good figs and jam not too sweet!
Cheeses, Descriptions andand Tasting Notes (contd):
Cana de Cabra, Spain - "A soft ripened goat cheese log from Spain much like the French Bucheron. The cheese is aged 21 days and is buttery and delicious. As it ages, the flavor intensifies...
I would purchase this again - very and rich texture -a triple cream goat cheese!
Brie, Ferme de Jouvence, France - "small dairy near Versailles, France. It has an assertive mushroomy flavor, with notes of garlic and hay, and its body is wonderfully luscious and silken." noted Saveur Magazine a very "stinky'" cheese but that could be good - the flavors are very strong - the texture was a pure melted brie -naturally! I would prefer this cheese young with less aggressive flavors but kudos to the farm in France!
Selected Items at this writing:
aged goat cheese - Cana de Cabra, Spainfresh goat cheese - Chevre, Poplar Hedge Farm - NY
blue goat cheese - Capri Classic Blue, MAaromatic cow's milk cheese - Barely Buzzed, Beehive Cheese Co - UTcharcuterie - Wild Boar, Creminelli Fine Meats- UTtriple cream cows milk cheese- Mt Tam, Cowgirl Creamery - CA
more Northeast cheeses
a good brie made in the US, of possible
replace Spainish cheese with something similar
Sheeps milk cheeses