Ouray is masterminded by the folks at Sprout Creek Farm in Poughkeepsie, New York, not only is it a farm, a marketplace and a B&B, it is also an education center stimulating visitors to connect with the rich agricultural history of New York state and the Northeast region of the United States. Proceeds from the sale of the cheese go back to fund the educational resources the farm offers. Ouray is one of sixteen different cheeses in a multitude of distinct styles that makes up their cheese repertoire -- a raw cow's milk cheese with a natural rind that has been aged for anywhere between seven and nine months. Grassy and floral forward, this is a delicate yet dynamic cheese. Hints of that classic aged crystallization and a nice roundness of mouthfeel, crumbly and slightly granular, but with a fabulous depth. This is a cheese that is great for summer nights sitting around outside and cozy winter evenings around a fire. It was voted one of Wine Spectator's Top 100 Cheeses!
From across the pond, I thought we would choose the classic and utterly fabulous, Quicke's Cheddar. Produced in the South western region of England for the past 450 years, this farm surely has perfected its craft. They maintain a herd of approximately 340 cows, all cross bred heritage cows -- Friesians, Swedish Reds, and Montbeliard cows. Why such a variety of cows? Because it allows for a ten month grass-fed grazing cycle which is essential in the production of this traditionally produced bandaged cheddar. Aged for anywhere between six and twenty four months, the flavor profile changes depending on the age, of course. There's musty, dusty, farmy, barnyardy moments due to the length of aging process mixed with a milky creaminess and a lightly grassy tangy sharp finish. Overall, a cheese must! A very versatile pairing partner, maybe even try this with a nice hard cider?
And that folks wraps up our four weeks of New York & England SCS Spotlight!
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