Salty/sweet combos are my downfall, so when I find that taste sensation in a cheese, you know it’s going to be one of my new favorites. Seven Sisters, a raw cow’s-milk cheese from Pennsylvania, recently became my snacking cheese of choice for this exact reason. When you get the saltiness of a cracker together with the caramelly flavor of a well-made Gouda-ish cheese, you don’t even need an actual cracker. Dr. Atkins would approve.
Seven Sisters comes from Doe Run Dairy, part of a 700-acre farm in Chester County where Jersey cows are rotationally grazed and produce grassy, high-quality milk that cheesemaker Kristian Holbrook uses to make 25 lb. wheels of Seven Sisters. Even though I got my wedge in mid-January, I could taste summer in the firm, nutty paste – a much-needed vacation from a winter diet of heavy flavors and dishes like hearty stews and chilis. Sure, you could grate some Seven Sisters over that chili, but to truly savor the finely balanced cheese, you don’t need more than a sharp knive and some apple slices. Oh, and a glass of riesling, of course.
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