A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
It’s American Cheese Month, so why not enjoy another American cheese? today’s choice was Lake’s Edge, from Blue Ledge Farm.
The good news: It was absolutely a point, as the cheesemongers at Brooklyn Larder promised. Gooey and melting just under the rind, with a smooth, creamy, salty and tangy paste deeper in, with a beautiful vein of ash running through it.
The bad news: being at peak does not always translate into easily transported: as the photo above attests, by the time I’d gotten it home, the paste had slid out from within the rind and broken apart, foiling my plans for a well-staged photo. That being said, I actually like the photo above, as it clearly illustrates the textural contrasts between the different elements of the cheese: the firm rind, the melting, liquid, sublimely delicious top strata below it, and the firm, delectable inner paste. Great cheese aint always pretty.
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