Archive for the 'Jersey Cows' Category

Caerphilly, a Canadian interpretation of a Welsh classic!

October 12, 2011

Caerphilly is the only traditional cheese associated with Wales, though the one profiled here was made in Nova Scotia, Canada. It’s a bright, lemony cheese that is great for snacking, drinking with a lovely wheat beer or in a sandwich or burger with mustard. No wonder this was a staple in miners’ lunches!

CurdyGirl Intro

March 16, 2011

Cheese I ate today: Appalachian

March 11, 2011

I am quite lucky in that I have a good friend who lives in New York, and I get to visit this friend & go off on cheese adventures when they are at work.  Lucy’s Whey http://www.lucyswhey.com/ in Chelsea Market is one of my absolute favourite spots to visit, it’s a cozy little cheese shop in the market that sells American artisanal cheeses. The staff are knowledgeable and helpful, and go out of their way (whey!) to make sure you have an awesome experience in their shop worth repeating several times over. Recently I was in New York, and on my stop to Lucy’s Whey I was able to meet a cheesemaker from Virginia who makes cheese for Meadow Creek Dairy.  http://meadowcreekdairy.com/JML/

As you can guess, one of her cheeses came home with me that day, and out of the three she was sampling, Appalachian was my favourite.  This is a raw farmstead cheese made in the mountains (2800 ft) from the milk of a grass-fed Jersey herd of cows.

Immediately, the first tastes are buttery, the rind smells earthy, and as it is a natural rind, it is meant to be eaten.  As you savour the paste (interior) of the cheese, a lactic brightness, creaminess is what I taste next.  It’s an extremely eat-able cheese, I could easily eat the entire wedge. Alas, I savour it.  When I eat a bite, I’m transported back to the lovely memory that was the experience of discovering this handmade cheese in Chelsea Market.