Long time readers of this site may remember that I’ve been on a bit of a quest for cheeses made with unpasteurized milk. Mainstream grocery stores avoid the stuff entirely, with the exception of Whole Foods. The key sticking point with unpasteurized milk cheeses is the 60 day period required for these raw milk cheeses have to age. Most cheese producers seem less than enthused with dealing with both the cost of unpasteurized milk on top of the regulations that they need to deal with. Finding a nice gouda was damn near impossible.
Enter the local farms. While persuing the Sunday Farmer’s market here in Seattle, I came across a booth from Samish Bay Farm. Among there wares was a small sample wheel of cheeses made from raw milk. To say that I walked with a bit of a skip in my step is like saying that the USDA has a bit of a credibility problem (zing!).
At any rate, here’s my tasting notes, a regular series that I use to catalogue new tastes that I happen to come across.
Nose: It smells like a kitchen after you’ve warmed a cup of milk in order to help you sleep.
Eyes: a nice almond white with a slight yellow tinge.
Taste: Tart at first that crescendos into a bit of sharpness almost to the point of astringency. It finishes quite nicely, with the a really pleasant aftertaste of milk.
Overall: A very nice cheese. It’s a slightly rough in the middle (only slightly) but ends wonderfully. It’s one of the best cheeses I’ve had this year.