CHEESE NOTES

High-res Across The Pond, from Keeley’s Cheese Co, in King’s Ferry, NY. I had previously had their Pondhopper, and given the similarity in the names, I’m not sure if ACP is a renaming of the PH, or a slight variation, but they seem extremely similar, both being semi-soft washed rind cow’s milk cheeses and similar in appearance and flavor, although the Pondhopper I had was younger and milder. In any case, confusions over nomenclature aside, this a lovely cheese, with a firm, smooth, slightly cracked paste under a slightly gritty reddish rind, a subtle pungency and funk to the aroma and a tangy, nutty, grassy flavor and creamy mouthfeel. This would be a good cheese for beer pairings.   The young cheesemaker — only 27 — Keeley McGarr, apparently learned much of her craft while interning with cheesemakers in Ireland and Vermont before returning to the family farm to begin her cheesemaking in 2009, so this is a relatively new cheese and an auspicious start to her career. Purchased at Murray’s. 

Across The Pond, from Keeley’s Cheese Co, in King’s Ferry, NY. I had previously had their Pondhopper, and given the similarity in the names, I’m not sure if ACP is a renaming of the PH, or a slight variation, but they seem extremely similar, both being semi-soft washed rind cow’s milk cheeses and similar in appearance and flavor, although the Pondhopper I had was younger and milder.

In any case, confusions over nomenclature aside, this a lovely cheese, with a firm, smooth, slightly cracked paste under a slightly gritty reddish rind, a subtle pungency and funk to the aroma and a tangy, nutty, grassy flavor and creamy mouthfeel. This would be a good cheese for beer pairings. 

 The young cheesemaker — only 27 — Keeley McGarr, apparently learned much of her craft while interning with cheesemakers in Ireland and Vermont before returning to the family farm to begin her cheesemaking in 2009, so this is a relatively new cheese and an auspicious start to her career.

Purchased at Murray’s. 

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