Tarentaise has been made since 2002 by John Putnam at Thistle Hill Farm. It is based on the French cheese, Abondance, but crafted with quintessential American terroir. Made of raw unpasteurized organic cow's milk, aged for six months or more, this is cheese is a product of locavorism -- lessening the commute of the cow's milk to the cheese production facility, you can tell that these cow's are eating high quality grass. Why you may ask? Well the answer is found in the butterscotchy color of the cheese illustrating to you that there is high quantity of betacarotene, vitamin E, and omega 3 fatty acids found in the milk which are a direct corollary to a reduced rish of diabetes, obesity, Alzheimer's, and cardiovascular diseases.
So what does this cheese taste like?
It's sweet, nutty, buttery, grassy, rich, delicate, and just wonderful. Each morsel is infused with the local Vermont terroir to create an award winning cheese.
For the GCF utilizing this cheese, I wanted to keep things really simple and grab a nice French Baguette and some tomato chutney (nothing spicy, just tomato preserves) that will give the cheese a nice counterpoint of acidity and juicyness which will accentuate its inherent flavors. Toast this simple GCF and serve it with some marcona almonds and a small argula salad and a glass of medium bodied fruity red wine.
Enjoy folks!
Stay tuned this weekend for all sorts of Vermont adventures...
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