MAY 2022 CHEESE CLUB

 
 

 WINE CLUB | CHEESE CLUB

ALL CLUB MEMBERS GET TO ENJOY THESE 3 CHEESES:

Tieton Farm and Creamery’s Black Pearl | Yakima County, Washington, USA

Pasteurized goat’s and sheep’s milk
This mix-up is very fresh and dense (think cream cheese) with caprine (basically, goaty) and pastoral overtones. The ash on the outside helps preserve the cheese and alters its acidity levels to something a little less twangy and a bit sweeter. It’s such a local treat and we’re so glad you get to try it.
From this month’s wine club lineup, this cheese pairs well with: 2021 Lyrarakis Liatiko

Ossau Iraty AOP | Basque Country, France

Pasteurized ewe’s milk
The Basque are a quirky culture, and wow, have they perfected their cheese through the ages. Ossau Iraty, is a rich, natural-rinded tomme from the Ossau Valley and Iraty Forest in France and has enjoyed the distinction of name protection since 1980. The recipe itself, however, is said to pre-date the English language. It can be served as a table cheese to pair with an afternoon glass of wine, melted into eggs, or will shine as your cheese board work horse. With flavors ranging from floral, verdant pasture, and herbaceous to sweet cream, it’s bound to knock some socks off.
Try it with: 2017 Cantele Salice Salentino Riserva Negroamaro

Garroxta | Basque Country, Spain

Pasteurized goat’s milk
This natural-rinded cheese has a gorgeous exterior and an even more delightful, alabaster interior. It packs a substantial chew, but we think it’s most flavorful when you slice off some thin shavings. It’s walnutty and clean with a subtle minerality.
Try it with: 2019 Jordanov Rkaciteli. Or, pair it with its traditional partner — some non-carbonated Basque cider and try pouring it like the locals. Consider it a challenge :)

6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:

1924 Blue | Auvergne, France

Pasteurized cow’s and ewe’s milk
Next up we have a wink at Roquefort and its loose recipe before it became the first name-protected cheese in 1925. Prior to its AOC status, Roquefort was a blend of (typically) cow's and ewe's milk, and this spectacular blue is made from that recipe. 1924 Bleu hails from a French region where the soil is mineral-rich and the animals are fat and happy. Good enough for us.
Try it with: 2020 Manousakis Winery Crete Mrs.

Quadrello di Bufala | Lombardy, Italy

Pasteurized water buffalo’s milk
This washed rind is made in the style of Taleggio, though it has more nuance due to its milk type. Buffalo milk has more solids (proteins, fats, and trace minerals) than cow’s milk, and it shows in the final product.
Try it with: 2021 Mylonas Assyrtiko

PataCabra | Zaragoza, Spain

Pasteurized goat’s milk
Last up, we bring you this Spanish washed rind with washed curds — a technique almost specific to goudas that minimizes acidity and makes for a sweeter cheese. This unusual queso has a signature yellow rind and a complex flavor profile. The paste is springy and almost friable with tarty, fruity aromas and it delivers a salty-sweet flavor combo.
Try it with: 2020 Contrade Chardonnay

 
 

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).