Cheeses of the Midwest
BENT RIVER CAMEMBERT
Pasteurised Organic Cows' Milk Vegetarian Rennet from Mankato, Minnesota Alemar Cheese Company pair with... floral, citric white wines (Sauvignon Blanc, Chenin Blanc), light reds (French Pinot Noirs, Barolo), Norman Cidres, Belgian Ales When ripe, this cheese rivals most French camemberts for its richness and depth—earthy with a yielding and supple texture. |
DUNBARTON BLUE
Raw Cows' Milk Animal Rennet from Shullsburg, Wisconsin Rœlli Cheese Haus pair with... Barelywine, Porters, Whiskey, Barolo, Cabernet Appearances aside, this cheese hardly qualifies as "blue"; the curds are pressed after being inoculated with mould which all-but totally inhibit its growth. The result is a cheese closer in flavour to cheddar than your typical stinky blue. Contradictions aside, its a truly delicious and uniquely American delight. |
LAUGHING PRIEST
Raw Cows' Milk Animal Rennet from Reymond, Nebraska Branch Oak Farm pair with... Tannic Whites with Mineral Drive like a Dry Riesling. The Midwest offers us a real contender for old-world style washed-rind cheese; penetrating and classically gooey and pungent. |
SOFIA
Pasteurised Goat's Milk Animal Rennet from Greenville, Indiana Capriole Dairy pair with... Sauvignon Blanc and Dusty Ales on the savoury side; for dessert, a lovely Sauternes or Sherry is perfect. It looks like Humboldt Fog and it tastes better; dense and with a delicate sweetness that counterbalances the natural goat tanginess. |
RED ROCK
Pasteurised Cows' Milk Animal Rennet from Shullsburg, Wisconsin Rœlli Cheese Haus pair with... Riojas, Zinfandels, Bourbons or Wheat Beers This is really a block cheddar, with a sweet, mild flavour. The blue mould is almost purely decorative, but a light kick at the end reminds you that it's there. Makes a delicious light snack. |