Ash is Good. 

by dccheese on July 31, 2015

in Uncategorized

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 leftover curd after the day’s Comté make, and ash was laid over to protect the cheese from flies until more curds could be added the following day. Now, the ash is added for visual appeal rather than sanitation. These American interpretations are wildly different beyond that trademark ash line. 

Here are four new beauties to keep an eye out for on cheese counters near you.

Amoureux – Baetje Farms, Missouri

Baetje specializes in beautiful French-inspired cheeses, and Amoureux is a unique mixed goat-sheep milk take, dense, grassy and delicious.

  

Ashbrook — Spring Brook Farm, Vermont

Can’t beat that sweet creamy milk of this Vermont creamery, whose Tarentaise was last year’s Best in Show. Ashbrook is their third and newest cheese. 

 

Coppinger — Sequatchie Cove Creamery, Tennessee

The meaty big brother to their supple and oozy Dancing Fern, this one has a bacony finish and a hint of smoke, from an addition of smoked salt. Made for pairing with whiskey.

   

Rowdy Gentleman — Prodigal Farm, North Carolina

One impressive log! This would be striking on a cheeseboard as a slice rather than your traditional wedge.  

 

You can see a few more of our favorite finds via Instagram.

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acs cheese camp logo

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 - instagramfacebook) 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 town! Follow them #mongeronwheels on Twitter to find out their location each day, now through this Sunday.

murray's cheese #mongeronwheels

Local cheese heads can also purchase tickets to the Festival of Cheese on Saturday evening, 8/1 at 7pm at the Rhode Island Convention Center, to sample around 1,800 cheeses entered in this year’s competition. Get your tickets here.* And, there is a great big cheese sale on Sunday, 11am – 2pm, in the Convention Center West Lobby. Visit the ACS website for more details about this year’s conference and stay tuned to meet this year’s winners!

* Any Providence readers out there? I have one free ticket to the Festival of Cheese for the first person to email me at dccheese@gmail.com.

Cheese truck photo via CheeseSociety.

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