Terraluna: the cheese without a cheesemaker. Well, I assume someone had to make this yummy specimen, but no cheesemaker is listed on the Artisanal website where I purchased my wedge. That’s a shame, too, because I’d like to give credit to the person who crafted a sumptuous, raw-milk delight like Terraluna. Will the real cheesemaker please stand up?
Made from the milk of Jersey cows, Terraluna is often likened to a cheddar, but I found it to be very different from most of the cheddars I’ve enjoyed. To me, cheddar is a full-bodied, coat-every-tastebud-on-your-palate type of cheese, and Terraluna tasted quite delicate in comparison. While definitely not as salty as Seven Sisters, it has a similar summery nuttiness that made it seem very seasonally appropriate for this wildly mild spring we’ve had in Minnesota. Terraluna is hearty enough to anchor a cheeseboard and enjoy with an ale or lambic, but I’m more likely go with Max McCalman’s suggested pairing of a pinot noir and a selection of gourmet crackers.
If anyone has any hints as to Terraluna’s creator, let us know! We’d love to raise our glass of pinot and give a more formal salute to the person responsible for this beauty.
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Yum! Where did you find this cheese? Thanks!
I ordered it from Artisanal Cheese in New York. I’ve never seen it locally.
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