Colleen and I have secretly harbored a cheese crush on Mateo Kehler of Jasper Hill Farm ever since we met him at last summer’s Fancy Food Show and he told us that he had read our blog (be still, our beating hearts!), so when I heard about the Kehler brothers’ new release, Moses Sleeper, I was eager to try it. I made my usual post-yoga trip to the Cheese Shop at France 44 on Saturday and found an uncut wheel just begging to be tasted. One bite was not enough, of course, so I bought a quarter of the wheel and brought it home, where it is quickly diminishing in size. (I’m eating for two, and I need the extra calcium!)
Remember my glowing post about Green Hill a couple of weeks ago? Well, fellow cheese bloggers Ross and Rebecca at the dirty way call Moses Sleeper a Green Hill on steroids, and I’d say that’s pretty accurate. You’ll definitely like Moses Sleeper if you’re a Green Hill fan, but the two cheeses aren’t totally similar. Both have the thick texture of a triple-cream cow’s-milk cheese, but whereas Green Hill tastes warm and buttery in your mouth, Moses Sleeper feels more subtle and cool. I liken it to drinking a cold glass of fresh, whole milk – you taste the richness of the cream, but the chill from the refrigerator remains. The rind is edible, but it has a bit of grittiness in places that may turn off some tasters. But partnered with the luxuriousness of the paste, it’s easy to dismiss any gritty bits because overall, Moses Sleeper is just yummy. Pair with a sparkling wine and strawberries for a real treat!