This week for our SCS spotlight dispatch I decided we would do new world vs old world washed rind cheeses. Our new world cheese is directly modeled on our old world style cheeses but done completely differently and with a distinct feel.
Dairyere hails from Cato Corner Farm in Colchester, CT. A mother-son partnership since the late 1990s, this family knows how to make cheese! Dairyere is one of their newer raw cow's milk washed rind cheeses crafted with vegetarian marzyme rennet and aged for anywhere between eight and twelve months. Firm, tangy, sharp, biting, nutty, caramel-ly, butterscotchy, with hay notes and all around fantastic, this is a cheese that delights!
And what of its Swiss counterpart?
How about Andeerer Schmuggler? Named for both the farm that produces the cheese, Andeer Dairy, and a German friend who used to smuggle the cheese across the border to Germany on his routine visits. Again we see the use of raw cow's milk to craft this cheese, this time around it's only aged for about six months with routine washings, it develops a sweet and nutty flavor with cocoa and rustic woodsy notes. Round on the tongue, full in body with a fantastic finish.
Each of our two washed rind cheeses will have that traditional piquant style kick but with the friendly approachable-ness of Gruyere or a Comte with unique flavor nuances depending on where it was crafted and the technique. It's worth buying both and tasting them side by side to compare and contrast.
Stay cool out there folks!
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