The farm raises sheep for meat and milk. This post will focus on the farm’s cheeses, which are made with milk from their own grass-fed ewes, and are similar to French farmhouse cheeses.
Pachamama’s features the Farm’s cheeses on our Green Dirt Farm Sheeps’ Milk Cheese Plate. We serve three of their five award-winning cheeses: Prairie Tomme, Bossa, and Woolly Rind. The descriptions on Green Dirt Farm’s Web site are so fantastic, we’ll just quote them here:
Prairie Tomme is “a French alpine style cheese that is similar to Gruyere or Gouda. The cheese has a smooth firm texture and a buttery, nutty taste. Its flavors reflect the pastures that our ewes are eating, with floral grassy notes and an earthy aroma.”
Bossa has “an edible rind which has been washed with brine while it ages. Washing the rind develops the beautiful orange color that gives the cheese its distinctive flavor and aroma. When fully ripe the cheese has a nutty, meaty, musky flavor.”
Woolly Rind is a “version of a classic Camembert style cheese. It has a lovely edible white bloomy rind that is sometimes mottled with flecks of tan, blue or orange as the cheese ages. […] It develops a lovely forest floor aroma and buttery, mushroomy flavors with a natural sweetness to the rind.”Bossa and their fresh cheese are both 2009 American Cheese Society winners! (Thanks to Sarah and Jacqueline for letting us use the pictures from their Web site.)
The Pachamama’s Green Dirt Farm Sheeps’ Milk Cheese Plate, pictured here (taken via iphone by Ken). Mustard-seed conserve in the foreground, followed by wedges of Prairie Tomme, Bossa, and Woolly Rind. A square of quince paste on the left side. Walnut-raisin toast from Wheatfields in the background.
There’s so much praise to sing of this Farm, it’ll have to be continued in future posts.
No comments:
Post a Comment