You’d assume that a cheese called Manchester would be British, but no, this one is all red, white and blue.
Named for Manchester, Vt., this aged raw-milk cheese is a prime example of how a good goat cheese doesn’t have to reek of goats. The Consider Bardwell Farm in western Vermont makes the cheese from the milk of pasture-raised goats but then ages the 3-lb. tommes in Jasper Hill Farm‘s caves. The result is a semi-firm, nutty cheese with a taste that reminds of jumping around in a hay-filled barn. If that doesn’t get you in the mood for summer, I don’t know what will!
Artisanal Cheese recommends a Chenin Blanc as the accompanying sipper to Manchester, and I think any light, fruity wine would be a good match. I don’t know if rosés will be trendy this summer, but I’d be willing to give it a shot. Hell, I eat Lucky Charms in applesauce, so do you really think I care about wine trends?
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My gawd, you know how to make a cheese look sexy! The blue light, that backlit rind. It looks amazing. Alas, I am still searching for the Jasper Hill blue that I believe you recommended.
Well, thanks! I can’t say I tried to make it look sexy. I guess that’s the benefit of taking pictures at dusk.
You’re in Philadelphia, right? I did a quick Google search, and it looks like this restaurant has the Bayley Hazen Blue from Jasper Hill Farm on the menu – http://www.zagat.com/Verticals/Menu.aspx?VID=8&R=122494&HID=13008
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