Tuesday, March 06, 2012

Artisan "Art-as-in" Cheese

Recently I visited the Schoolhouse Artisan Cheese Company in Egg Harbor, Wisconsin and was delightfully presented some of the best cheeses the state of Wisconsin has to offer by Peter Kordon, lead Cheesemonger. Peter and Kathy McCarthy prepared my party an array of artfully presented cheeses to our delight and opened a bottle of 2009 French Vouvray to complement the array of flavors.

Kordon holding a veined cheddar
One of the more interesting cheeses was a semi-soft – Mobay by Sid Cook of Carr Valley Cheese, in LaValle, Wisconsin.

The unique Mobay is derived from an old French cheese making style  that features two layers separated by a layer of edible grapevine ash. The French cheese uses two different types of cows’ milk to create two separate layers of cheese. One layer is made up of morning milk, and the second layer is made up of cows’ milk from the afternoon milking. This process is said to have developed by small farmers with limited dairy supplies who had to wait until afternoon to get enough milk to finish the cheese. This ash layer prevented the waiting milk from forming a crust.

Two-layered Mobay cheese
In the United States, artisan cheese makers are creating a cheese that is one layer goat and one layer sheep's milk. The strong flavor of the goat cheese is mellowed by the sheep cheese layer, creating a flavor that is both delicate and rustic. It is a must try--Ruth Mitchell


(c) 2012 - Ruth Mitchell - all rights reserved

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