JUNE 2022 CHEESE CLUB

 
 

 WINE CLUB | CHEESE CLUB

ALL CLUB MEMBERS GET TO ENJOY THESE 3 CHEESES:

Glacier | Eatonville, Washington, USA

Pasteurized goat’s milk
A crottin-style from Mountain Lodge Farm, this soft-ripened, nuanced little puck hails from the land at the foot of Mt. Rainier and is a direct expression of its unique terroir. As this dense, yet soft fromage matures, it turns into a grating cheese — just like so many revered goat bloomies from the Loire Valley in France.
From this month’s wine club lineup, this cheese pairs well with: 2020 Glatzer Gruner Veltliner

Ferndale Fontina | Ferndale, Washington, USA

Pasteurized cow’s milk
Next up we have this Italian-style hard(ish) cheese that’s approachable (more-so than its namesake from Val D’Aosta), easy-to-eat, and clean. Ferndale Fontina has a substantial chew, but it also brings some good melting power that makes it a great option for throwing on the BBQ with your summer veggies.
Try it with: 2020 Judith Beck Ink Red Blend

Singletons and Co’s Tain Cheddar | Tain, Scottish Highlands

Raw cow’s milk
This aged, clothbound beast of a cheddar boasts earthy notes balanced by sweetness and tang. It’s substantial and full of structure, and while we’ll always offer a wine pairing suggestion, if you’re feeling it, a neat pour of Scotch would also be just the ticket.
Try it with: 2019 Biokult Red Blend

6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:

Mekkerstee Oud | The Netherlands

Pasteurized goat’s milk
This aged, organic Dutch gouda is clean, tangy, saline, and candied-nut-like with a satin paste that’s riddled with gentle protein crystallization. Pairing-wise, it’s like a mood ring and down for whatever you need right now — a hot cup of coffee, chamomile tea, bourbon, or of course, wine. So go wild.
Try it with: 2020 Villa Wolf Pinot Blanc

Tin Willow Tomme | Adna, Washington, USA

Raw ewe’s milk
This mitey (and mighty) aged wheel of splendor is personality-plus. Besides having an abundance of structure, this natural-rinded, hard-to-find, rustic tomme boasts a perfumed, floral fragrance that lingers forever.
Try it with: 2020 Carl Ehrhard Rudesheim Spatburgunder Blanc de Noirs Trocken

Roquefort | Aquitaine, France

Raw ewe’s milk
Last in our lineup is a classic blue that was the first name-protected fromage in Europe (it was basically the first cheese appellation). It’s piquant, saline, punchy, and complex. Traditionally, Roquefort is served with Sauternes, so if you’ve stowed away a delicious dessert wine for the perfect opportunity, this cheese is it.
If not dessert wine, try it with: Dr. Loosen 'Dr. L' Sparkling Riesling

 
 

AND SOME TIPS TO KEEP YOUR CHEESE HAPPY AT HOME

  • Protect your cheese from drying out by keeping it in your fridge in a lidded container (like tupperware), a plastic baggie, or the crisper drawer.

  • After opening, always use fresh plastic wrap for any cheese you’re not planning to eat within a day, unless it’s being kept in a container (which we recommend).

  • In general, we suggest eating your cheese within a week or so of purchasing. Some cheeses will last longer, but, you know, why wait!

  • Keep bloomy rinds and blues separated when possible. The molds are quite zealous and will grow on any cheese they can latch onto, so just keep them in separate containers and you’ll be fine.

  • A word about mold: If it’s growing on your semi-firm or firm cheeses, just cut it off and eat it! This white and blue mold is just fine — these cheeses lack the water to host the nasty molds. But if mold is growing on your fresh mozzarella, feta, cream cheese, or fresh chèvre, throw it out.  The amount of water in these cheeses provides a great environment for the nasty stuff. If you start to see mold, you can be sure that the filaments are already running throughout the cheese :(

  • For the best flavors, take your cheese out of the fridge for an hour or so before serving. When cheeses are too cold, all their delicious flavors, aromas, and textures get shy. Serve at room temperature to enjoy to the fullest.

This month’s cheese was carefully curated by Seattle’s Resident Cheese Lady, Rachael Lucas, ACS CCP, CCSE. Rachael is a cheese buyer for the Ballinger Thriftway in Shoreline, a fromage writer for tastewashingtontravel.com, and she’s on the Board of Directors for WASCA (Washington State Cheesemaker’s Association).