Meadow Creek Dairy - Virginia
Meadow Creek Dairy is a family artisan cheese producer in the mountains of Virginia. At an elevation of 2800ft, the combination of pure water, clean air and deep soils produce an ideal environment for growing diverse, mineral-rich pastures.
Since 1980, farming has been our craft. We have worked closely with our Jersey herd to give them the best care, develop the genetics best adapted to our farm, and in the process produce the highest quality milk. Now we take our craft to its next level, providing you with a full flavored, healthy, ecologically friendly cheese.
Appalachian Cheese
(in stock at Forsyth)
Come in for a taste -- doesn't it look delicious
Appalachian is a semi-hard American Cheese modeled after the famous Tomme de Savoie style cheese. It is made from raw milk and this new wheel is delicious.
More info from their website:
Our original recipe, the first cheese we ever made, Appalachian has changed a great deal over our years of production. We’ve always worked to reflect the unique character of our milk and farm in our cheese, rather than picking a cheese and struggling to match the farm to it. A visit to Europe inspired us to focus on affinage, developing and refining the balance of microflora in our cellars. To this end, we've allowed the Appalachian to form a white coat of penicillium molds.
Tasting notes: A lightly cooked, pressed-curd cheese, aged for at least sixty days in our cellars, Appalachian is similar to a simple French Tomme. The final product is a densely textured cheese with a supple straw-colored paste. The taste is gentle and buttery with earthy undertones and citrus notes; the rind white with glimpses of gray.
Related Cheeses: Tomme De Savoie, Toma Piemontese
Serving Suggestions: Like many of our cheeses, Appalachian melts beautifully and can be used in a variety of dishes. It is excellent on a cheese plate or on bread. We find Appalachian's lemony notes to be best complemented by a pinot Blanc or a pinot Grigio.
Ingredients: Cultured Raw Milk, Salt, Rennet
No comments:
Post a Comment