Lone Grazer Hansom Cab cheese | CheeseandChampagne.com

So it’s been a long time. How long, you might ask, since I posted? Well, so long that a new cheesemaker in town has opened its creamery doors and developed not one, but three signature cheeses. My excuse? I now have not one, but three signature children. It’s been a bit busy.

But bygones – I’m here again, with a brand-new computer that can handle oodles of cheese photos, and I’m going to make up for lost time. And there’s no better place to start than a few miles away, where the Lone Grazer Creamery is upping Minnesota’s urban cheesemaking game.

Founded by Kieran Folliard, a local restaurateur and spirits producer, and led by Faribault Creamery veteran Rueben Nilsson, the Lone Grazer started sharing its first-rate cheese curds early last year. Since then, the creamery has introduced three aged cheeses, and the first one I tasted was Hansom Cab, a pudge of a cheese washed in Folliard’s 2 Gingers Irish Whiskey and tea. Not the first combination I’d dream up, but to Nilsson’s credit, it works.

Hansom Cab | Lone Grazer Creamery | CheeseandChampagne.com

The craggy, orange-hued rind looks as if it skates the border between edible and hmm…, but you need to eat it to get the full flower of the whiskey/tea combination. The sweet, grassy flavor seeps into the semi-firm paste, but its oomph is in the rind. The interior has a distinctive meaty characteristic, but it’s milder than strong stinkers like Red Hawk.

The gentler aroma makes Hansom Cab office-lunch-friendly – my suggestion would be to layer several slices between a light-grain bread, sweet chutney or quince jelly and the crunch of mild apple. Of course, if you’re lunching at home, add a tipple of whiskey. We won’t tell.

{ 2 comments }

Hello cheese friends! For those of you in our nation’s capital, get ready to celebrate the end of winter (and avoid the teaming hordes of tourists here to see the cherry blossoms) with the 2nd annual Ripe! DC cheese party.

RipeDC_2016

On Sunday, April 3, local and regional cheesemakers and top European importers will share their wares at the district’s Right Proper Brewing Company. The only brewery in town with an in-house cheese team, they’ll be serving up hot melty cheese in the form of raclette and fondue and offering tastes of beer to pair with the all-you-can-eat cheese smorgasbord.

Ripe-2015-haxan-cheese

Making a special appearance as well will be affineurs Crown Finish Caves from Brooklyn, debuting this year’s collaboration Right Proper beer-washed cheese.

brabander cheese cherry blossoms | cheeseandchampagne.com

Above, the stunning cheese blossoms created by event mastermind Katie Carter of co-host Kennedy MTI. What cheesy art creations will you find this year? Get your tickets to this must-attend event here, and we’ll see you at the cheese party!

dc flag winnimere at Ripe! | cheeseandchampagne.com

{ 0 comments }

Truffle Cheddar Mac & Cheese

February 19, 2016

I have a ritual each year of checking out the menu preview for the Oscars night, in hopes of seeing a selection of artisan cheeses called out by name, to no avail. I don’t see how you can have such a big gala without cheese as the centerpiece, but at least I also haven’t yet […]

Read the full article →

Smokin’ Hot Valentine’s Day Cheeseboard for Two

February 11, 2016

First there was Big Block of Cheese Day, then National Cheese Lovers’ Day, but we’re still riding the cheese love train right on into Valentine’s Day. Whether you’re spending Valentine’s Day with someone you love or alone eating a big hunk of gouda (y’all saw New Girl this past week, right?!), you’re going to want […]

Read the full article →

CheeseBowl 2016: Battle of the …. Goats?

February 5, 2016

Sure the Panthers and Broncos may be the ones playing in the Big Game this weekend, but as far as we know, no one is (yet) milking either animal for cheese … at least not that’s commercially available. Though I would like to see someone attempt to milk a bronco…. Fortunately for those of us who […]

Read the full article →

Big Block of Cheese Day 2016; All Puns, No Cheese?

January 12, 2016

As has become the tradition at the White House, the day after the State of the Union will once again be Big Block of Cheese Day. An Aaron Sorkin/West Wing-inspired throwback to the days of President Andrew Jackson, the event sadly no longer features an actual block of cheese but instead is a day during […]

Read the full article →

12 Days of Cheesemas!

December 24, 2015

Doing some last minute holiday shopping? Here’s our wishlist…. If you need a last-minute card for the special fromagaphile in your life, we’ve got a free downloadable version for you right here. If you haven’t heard, it’s a true Cheesemas miracle: Rush Creek Reserve from Uplands Cheese is BACK! After a one-year hiatus, it’s back in a limited […]

Read the full article →

And The Winners Are…

August 1, 2015

The 30th annual Academy of Cheese awards — technically the American Cheese Society Judging & Competition Awards, took place last night in Providence, Rhode Island. There were 355 ribbons awarded to the best of 1,779 cheeses entered from producers in North and South America. For the first time in competition history, the winner was a […]

Read the full article →

Ash is Good. 

July 31, 2015

At the American Cheese Society “Meet the Cheesemaker” last night, one trend caught my eye immediately — a fresh crop of Morbier-inspired cheeses with the signature striking ash line across the paste. True Morbier is a name-protected cheese which hails from its small namesake village in the Franche-Comté region. It was traditionally made to use […]

Read the full article →

ACS Cheese Camp 2015 Kicks Off in Providence RI

July 29, 2015

The 2015 American Cheese Society Conference & Competition kicks off in Providence, Rhode Island, tonight. Yours truly will be reporting live via the usual places (twitter – instagram – facebook) but I had to share a very important PSA for any readers in the area — Murray’s Cheese has brought a mobile cheese truck to […]

Read the full article →