Though I had already bought a cheese from the Wine Spectator list for this week, I was fully on board with Colleen’s idea to take a furlough from said list and sample some local goat’s-milk cheeses instead. This week not withstanding (we had a record three days in a row when the temperature didn’t get above 60°), we’ve also been blessed with spring-like weather here in Minnesota, which turns the taste buds toward young, fresh cheeses. I found two delicious specimens at Surdyk’s that are definitely worth a try.
I hadn’t heard of Donnay Dairy before, but this farmstead operation in Kimball, Minn., produces two certified-organic goat cheeses: fresh chevre and the cave-aged Granite Ridge. The family-run farm began making goat cheese in 2004, and it quickly grew in popularity throughout Minnesota. I brought home a tub of the chevre and marveled at its clean, pure taste.
My second cheese hails from my homestate of Wisconsin, and while it’s not as young as the Donnay Dairy chevre, its uniqueness merited a place on my cheese plate. Carr Valley, maker of the previously review Marisa, has created a goat’s-milk blue cheese called Billy Blue. It’s made from the milk of pasture-raised goats and aged for four months, so it still retains the freshness of a chevre while providing the salty tang of a blue cheese. A great blue cheese for beginners, the Billy Blue will definitely see the inside of my cheese drawer again.
But what’s the best pairing for a blue goat cheese? Carr Valley suggests a Sauternes, Port or cider, none of which I had on hand during my tasting. Since I have a little cheese left, though, I might have to do some experimentation over the weekend. That’s homework I won’t mind at all!