International Raw Milk Appreciation Day
Saturday, April 21st is International Raw Milk Appreciation Day. Hosted by the Oldways Cheese Coalition, Raw Milk Awareness Day was created to highlight cheeses made using unpasteurized milk as well as producers using traditional cheese making techniques. To celebrate we have decided to highlight some of our staff’s favorite raw milk cheeses.
Steve’s Favorite: Ameribella – Jacobs & Brichford are based in the Whitewater River Valley in SE Indiana. Ameribella is a washed rind cow’s milk cheese made using the raw milk of grass-fed Jersey, Normande, and Tarentaise cows. This cheese has an irresistibly creamy texture and a complex flavor profile, it’s sweet and savory with a pleasant lactic quality.
Garrett’s Favorite: Crü di Capra – A beautiful, rustic cheese made from raw goat’s milk. Crü di Capra is aged for approximately 5 months on pine boards in historic natural caves in Lombardy, Italy. This cheese has an ivory paste that is dense and creamy and tastes earthy with a bright lemony acidity.
Jesse’s Favorite: Gabriel Coulet Roquefort – If Jesse’s ever helped you at the cheese case, he’s probably encouraged you to try Gabriel Coulet’s Roquefort. Gabriel Coulet has been making this decadent blue cheese since 1872. Raw sheep’s milk causes this cheese to be extra rich and creamy. Aged for five months in the famous natural caves of Roquefort, this blue is earthy, fruity, and salty.
Chris’s Favorite: Cascadia Creamery’s Glacier Blue – Cascadia Creamery is located at the base of Mt. Adams in Troutlake, Washington. Cascadia Creamery uses organic raw milk from heritage breed Jersey, Dutch Belted, and Friesian cows. Aging in natural caves provides their cheeses the perfect environment for aging. Glacier Blue is an approachable yet flavorful firm blue cheese. It is perfect for a cheese plate or for crumbling on salads and burgers.
Clayton: Von Trapp Farmstead’s Oma – Oma is a washed rind raw cow’s milk cheese made by the Von Trapp Farmstead (Yes, the Von Trapps of The Sound of Music!) and then aged by Jasper Hill Farm in Vermont. Oma is a tomme-style semi-soft cheese aged for a minimum of 60 days. Oma is the perfect gateway washed-rind cheese, it has the perfect amount of funk without being over the top stinky.
Sarah: Beaufort d’Ete – Beaufort d’Ete, or Summer Milk Beaufort, is a beautiful alpine cheese made in the Haute-Savoie region of France. The milk used to make this cheese must come from cows grazing on fresh mountain pastures. In order to make one wheel of Beaufort, which weighs between 80 and 130 pounds, cheese makers must use the morning and evening milkings of 45 cows.
Sam: Ossau-Iraty – Ossau-Iraty can be made in just two regions of France, the Western Pyrenees and the Bearn. It is traditionally made from the raw milk of Basco-Bearnaise, Red-face Manech, and Black-face Manech sheep. These rugged breeds continue graze on mountain pastures providing high-fat milk. Traditionally this farmhouse cheese would be served with sour cherry jam and bread.
Come down to the shop and try some of our amazing raw milk cheeses!
Swing into Spring Wine Tasting Part 2
Thursday, April 12th, 5:30-7:30pm
Tony Raynor of Galaxy Wine Company will be joining us this week with four lovely wines to help us swing into spring. The selection Tony will be sharing with us includes a variety of styles and regions.
Here what he will be pouring:
Gruet, ‘Sauvage,’ Blanc de Blancs, Chardonnay, New Mexico, NV
This 100% Chardonnay sparkling wine is made using the traditional method champenoise. Bone dry, with notes of citrus, apples, and an elegant minearlity.
Eric Chevalier, Chardonnay, Loire Valley, France, 2016
Eric Chevalier’s Chardonnay comes from only 3 hectares of sustainably farmed of vines. The granite and silt-rich soils and give this Chardonnay a lovely minerality. Bone dry, with fresh stone fruit on the palate.
Abacela, Grenache Rose, Umpqua Valley, OR 2017
Abacela’s Grenache Rose has tastes of summer days. This rose has juicy notes of strawberries and grapefruit. This smooth wine is balanced with crisp acidity.
Raul Perez, Ultreia Saint Jacques, Mencia/Bastardo/ Garnacha Tintorera, Bierzo, Spain, 2016
Made in the Castille-Leon region of Spain, this red blend is made primarily with Mencia grapes. It is both juicy and floral, with a savory earthy finish.As usual, the wines are discounted tomorrow night only. See you there!