A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
Red Goat, from Valley Shepherd Creamery. If I came across a whole wheel of this cheese in a field I’d probably mistake it for a chunk of sandstone or brick left over from a long-gone structure, given the beautiful, crumbly paprika-encrusted rind. In flavor it is a mild, creamy tomme with a nice grassiness and goaty bite.
Purchased at the new Valley Shepherd Creamery store in Park Slope, Brooklyn. I was familiar with VSC from their stand at the Union Square farmers market, and had enjoyed several of their cheeses including the Scentsation, a wonderfully stinky washed rind, and the Nettlesome, Hunterdon, Oktoberkase, and others. The new store seems focused on their own cheeses, with a few other cheesemaker’s wares, charcuterie, and assorted dairy and meat products. Definitely worth checking out.
Cubicle lunch of champions: Union Square Farmer’s Market foraging, with multigrain bread rolls, cherry tomatoes from the Hawthorne Valley stand, and Valley Shepherd Creamery Oktoberkase cheese.
Cubicle lunch of champions: Union Square Farmer’s Market foraging, with multigrain panini, micro greens, heirloom tomato, and Valley Shepherd Creamery Shepherd’s Basket cheese.
