My namesake! Such a fabulous cheese. This raw, cow’s milk cheese is from Woodcock Farm in Vermont. It is a washed rind and ever so moderately stinky as a result. A little bit goes a long way with this baby. It’s best if you let it sit out on the counter for about 30 minutes and warm up before enjoying so that you really get all of the flavors. Flavors!!! It’s mustardy and meaty and buttery and savory. So many cheese taste words all wrapped up in one. (I don’t much care for the rind though.)
Because of its slightly mustardy taste, I have found that it pairs very well with whole grain mustards. I’ve tried it with both Tin Mustard and Lakeshore Whole Grain Irish Mustard with Irish Whiskey. I’m normally not a whiskey fan but this is such a great pairing that I let that slide.
It can hold its own with strongly flavored crackers and with just a plain baguette. If you are in the mood for something a bit funky but still so very good, I wholeheartedly recommend this cheese.
I live in Austin, Texas and frequent a European style cheese shop called Antonelli’s. They are fabulous for so many reasons but I’m going to show you their Cheese Notes book.
It is formatted to reflect their in-store charts and cheese icons. I’ve only filled one so far, however that’s only because I didn’t start out using it when I started on my cheesy adventures.
Each page has a space at the top for the name of the cheese and the date that you tried it. Then it gets into the really cheese oriented parts. You can record the type (cow, goat, sheep, or water buffalo), whether it is raw or pasteurized, the state of its firmness, or lack thereof, maker, place of origin and targeted notes. The notes part consists of appearance, aroma, texture/mouthfeel and flavor. The final section gives you space to list pairings and whether or not you’d like to have more.
I know that not every cheese shop has a book like this available so I highly recommend making one. It’s such a great way to keep track of your cheese and helps with planning parties.