Dorset is the brainchild of Peter Dixon, Angela Miller, Russell Glover and the folks behind Consider Bardwell farm located in West Pawlet, Vermont. Consider Bardwell was actually the first cheesemaking co-op in Vermont, dating back to 1864, now over a century later, the farm is being restored to its cheesemaking glory with Dorset and an excellent cheese repetoire of nine cheeses that are constantly worked on and perfected. Dorset that gets its name from the village of Dorset, Vermont, is a washed rind two and half pound wheel of raw Jersey cow's milk with a semi-firm texture. It has a lovely round buttery creamy mouthfeel with a fabulous pungent washed rind tang -- stinky, farm-y, biting and all around fabulous!
Image courtesy of www.considerbardwellfarm.com
And what of its French counterpart? History actually dates it back to the 12th century -- it is said that it was first crafted by monks in the Pays d'Auge in Normandy in France in the Middle Ages. Even if we don't have proof that is definitely the case, we do have proof that it has been crafted in the same style dating back to the 17th century -- still not bad! So what is it? It is Pont l'Eveque -- a washed rind, cow's milk cheese with a classically orange brine-y rind and here unlike the Dorset, a gooey, uncutous interior -- supremely fabulously milky and creamy with salty brine-y notes and crisp spring-y grassy finish. Perfect with a glass of Champagne or Riesling.
Image courtesy of www.foodsubs.com
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