We have a new friendly face in the makeroom! Meet intern extraordinaire, Christine Shaw.
Here’s a bit of Q&A before we get down to business:
Tell us about yourself! I was born and raised in central New Jersey, and my greatest loves are food, animals, and books of all kinds. I graduated from The Culinary Institute of America back in December, and now I’m thrilled to be exploring cheesework on such a beautiful farm!
What do you enjoy most about the farm or the cheesework so far? I love being in such close proximity to so many animals. It’s wonderful being able to pet the cats on my walks to and from the creamery, feed the goats my vegetable scraps, and hear the cows mooing from my bedroom at night. It all feels very peaceful. As for the cheesework, I love affinage! It’s a great opportunity to sort of study each wheel and watch it develop as it ages.
If you could be any Cherry Grove animal, who would it be? The guinea hen! She’s beautiful, and her only job is to wander around the farm. It sounds like a pretty good deal!
Favorite cheese? That’s a tough question. There are so many cheeses that I love, but Brie has a special place in my heart.
Favorite Cherry Grove Cheese? The Trilby! The flavors are unbelievable. Our farm’s terroir, the Dad’s Hat whiskey, and the fig leaves all come together and create these amazing apricot and hay notes, and I just love it.
Thanks for joining us, Christine. Speaking of Trilby, we have a gorgeous batch of Trilby this week.
This Week in CHEESE! CHEESE! CHEESE!
Tastes like it sounds, like pure cultured butter. With a slight hint of mushroom under the rind. Mini ½ lbs and quarter wedges. Pasteurized.
Batches from early spring/summer 2016 with notes of malt, beef stew, mushroom, and toasted brioche. Nice balance of sweet and savory. Raw.
Limited availability, batches from early August. Beautiful pinkish orange-shaded wheels, nice and beefy, roasted peanut and cashew flavors. Perfect for melting or snacking. Raw.
Limited availability, from early September. Beautiful pinkish orange shaded wheels, nice and beefy, buttermilk, stonefruits, grass and hay- and a lovely butter texture. An ideal fall dessert with Seckel or Asian Pears. Pastuerized.
A really nice batch from July milk. Barnyardy, notes of bread n butter, walnuts, and cultured cream. Raw.