Welcome to the first monthly Woodlands Cheese Newsletter. My name is Octavio Saez De Ibarra, and I am the manager of the Woodlands Cheese Department. Each month I hope to introduce you to some new and exciting cheeses, give a little of their history, and offer some serving and recipe ideas.
If you’re reading this you’re interested in cheese, which is a good thing. You are not alone.
What I have found is that every cheese has its season, and this fall there are three really wonderful “Autumn Cheeses” available at the Market.
Rogue River Blue. This award-winning cheese is relatively new, handmade once a year from raw cow’s milk -- during the autumnal equinox and winter solstice, no less -- by Oregon’s Rogue Creamery and left to age for 8 months. Wrapped in grape leaves that have been marinated in clear creek’s pear brandy, this Blue has a silk-like texture and a big bold flavor that lingers on the tongue. It is a great alternative to a dessert course. Try drizzling honey over it and serving it with marcona almonds. Among its many awards, it was declared the World’s Best blue Cheese at the World Cheese Awards in London, the first American cheese to take that title, beating out classics such as Roquefort and Stilton.
The Rogue Creamery was founded in 1928 in Central Point Oregon by the Vella family, well-known cheese makers from Sonoma County, whose Vella dry jack is a Bay Area favorite. Five years ago, the Vella’s sold the Creamery to Cary Bryant and David Gremmels, who have gone on to produce a whole new line of award-winning cheese. All milk for the Creamery is produced using sustainable agricultural and dairy practices.
Vermont Shepherd is another great seasonal cheese. A firm aged raw sheep’s milk cheese made in Westminster West, Vermont; it is in the style of the French Pyrenees cheeses. Handmade once a year during the spring and summer months, it is aged 4 to 8 months on wooden boards in a special man-made cave that is over 4 feet underground. It is available starting in the fall, and once the supply runs out, that’s it; we receive no more shipments for the year. Vermont Shepherd has a golden brown rind, a smooth, creamy texture, and sweet nutty taste. Serve it with crusty bread and cherry preserves in the classic French Pyrenees style, or pair it with roasted figs. It goes well with a variety of wines, from sauvignon blanc to pinot noir, or even a hearty beer. Vermont Shepherd has won numerous awards including First Place in the Farmstead Sheep’s Milk category at the 2007 American Cheese Society competition where, in 2000, it won the prestigious Best of Show.
Chiantino is a new and popular handmade cow’s milk cheese from southern Germany with a hard rind that is washed with Italian red wine. Very creamy, on the mild side with just a slight kick at the end, this is a perfect table cheese. Try melting it over chicken or, on a burger, or use in fondue.
