Shepherd’s Way Farms’ Hidden Falls, Minnesota

by mncheese on July 9, 2012

in American-Midwest,Bubbly,Cheese!,Cow,Milk,Sheep

I thought I had tasted the full range of Shepherd’s Way Farms cheeses, so imagine my surprise last weekend when I went to Surdyk’s and found a new one (to me). Even more surprising was the fact that this unsampled cheese was a bloomy-rind, and you know how we feel about bloomies. And predictably, after one bite of Hidden Falls I was smitten, and my little wedge didn’t last for long.

Made from a blend of sheep’s milk and organic, grass-fed cow’s milk from Cedar Summit Farm (the same farm that provides the milk for our beloved Bent River), Hidden Falls boasts a bloomy’s ultra-creamy paste and thin, tangy rind, but it’s no butter bomb. Despite its rich, silken mouthfeel and mushroomy flavor, the cheese manages to be restrained, and that’s not a bad thing. As much as we love butter-bomb cheeses, the palate needs a variety of cheese experiences to stay fresh and eager for more. Some days that means a scoop of sinful triple-creaminess, and other days call for a subtler cheese plate. Hidden Falls more than meets the requirements of the latter.

My perfect pairing for this cheese had arrived in the mail a few days earlier – a sweet and crunchy almond and raisin biscuit from Daelia’s Biscuits for Cheese – a little swag from our Fancy Food Show experience. Serve with a flute of bubbly and you have a snack that’s suitable for every day but special enough for entertaining, too. Assuming, of course, that I haven’t returned to Surdyk’s and bought the rest of the Hidden Falls wheel.

{ 2 comments }

jill i July 10, 2012 at 5:34 pm

Hey just found your cool blog when I was searching for Trugole, and Italian cheese that I just tasted for the first time today. Incredible! Wonderful! (commenting here because comments for that post are closed). My various health care providers, from the holistic M.D. to the nutritionist and naturopath and acupuncturists all tell me to cut out dairy. Oh so hard! But occasionally I indulge and I do like good grating cheese like pecorino and parmesan-type cheese on veggies and salads for flavor. Thanks, another Jill from the Upper Left Hand corner (blog about things to do around the Pacific Northwest at my blog Pacific Northwest Seasons).

Daelia's Biscuits July 13, 2012 at 10:35 am

Thanks so much for the mention – it was great meeting you!

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