Monday, October 19, 2009

California Cheese Invasion!!

Celebrating the 98th anniversary of the discovery of Ishi, give a warm welcome to 7 new cheeses from the Golden State:

Two Cheeses from Cowgirl Creamery in Point Reyes Station:

Just North of the San Francisco Bay, Mt. Tamalpais rises like a monument to Northern California's natural beauty. In deference, Cowgirl Creamery named its signature cheese MT TAM. It's a smooth, creamy, elegant, 10-oz, triple-cream - made with tasty organic milk from the Straus Family Dairy. MT TAM is firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms.

Cowgirl Creamery captures the essence of West Marin with its Red Hawk, a triple-cream, washed-rind, fully-flavored cheese made from organic cow's milk from the Straus Family Dairy. Aged six weeks and washed with a brine solution that promotes the growth of a bacteria that tints the rind a sunset red-orange, Red Hawk won Best-In-Show at the American Cheese Society's Annual Conference in 2003.

Two Cheeses from Bellwether Farms in Sonoma County:

Carmody is an artisanal cow's milk cheese made with the milk from Jersey cows. The cheese is aged for at least 6 weeks. This gourmet cheese has a golden color, a smooth texture and a wonderful flavor with buttery intensity. As it ages the flavor becomes sweeter with hints of caramel.

Rich and buttery with stiff notes of tart yeast to balance it, Crescenza is modeled after the centuries-old Italian cheese, Stracchino di Crescenza. Bellwether's Crescenza is a soft-ripened cow's milk cheese without a rind to hold back the luscious ooze. Spread it over crackers, bread, fruit -- anything you want imbued with creamy intensity.

And Three cheeses from Redwood Hill Farm in Sonoma County:

Camellia is a luscious, goat milk Camembert-style cheese. It has a mild, buttery flavor and firm texture when young, becoming softer and more complex with age.

Crottin has a wrinkly, geotrichum candidum rind, a fluffy texture and robust, earthy flavor.

Redwood Hill Raw Goat Milk Feta is a pure raw goat milk formed it into blocks by hand. It is then brined for 18 hours before being bagged for aging.

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