As a preview of tomorrow evening's cheese plate, I thought I'd focus on a fabulous creamery, Meadow Creek Dairy located in the mountains in Virginia at an elevation of 2800ft. Meadow Creek has been hand crafting cheeses since 1980 and boy have they got it right! They are a seasonal grazing dairy --obviously being so high up in the mountains, it would be tough to allow their cows outside in the dead of winter. Therefore they milk their eighty cows from March to December. But fret not, that does not mean you cannot purchase Meadow Creek cheeses year round, there is always at least one of their cheeses available at all times of year, it varies depending on season because of the differences in aging processes.
Meadow Creek's most well known cheese is a washed rind stinker inspired by the Italian Taleggio, Grayson. Dialed up stink is present in the Grayson as it is aged for longer than its inspiration. A true example of the depth and breadth of the successful experimentation of American artisanal cheese making. Best with full bodied or even late harvest wines.
Appalachian was the first cheese produced by Meadow Creek, modeled on a classic French tomme. This cooked, pressed curd cheese is a crowd pleasing and very versatile creamy morsel of goodness. Buttery yet with a light crisp citrus finish, great with nice light white wines.
And their final cheese, the Mountaineer is modeled on the French and Swiss Great Big Guys. By that I mean -- Beaufort, Gruyere, Comte, etc...Aged for at least six months, this firm cheese is nutty, caramelly, butterscotchy, and all around fabulous! Great for this time of year melted into a fondue, enjoyed with a nice beer or glass of red wine, it's a perfect winter cheese.
So which of Meadow Creek's superstars do you think I chose for tomorrow's New Year's feast?
Image Courtesy of www.meadowcreekdairy.com
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