If July was Minnesota cheese month here on Cheese and Champagne (thanks, Jill!), then August is taking us on a virtual jaunt to the Northeast. Unbeknownst to Jill, who wrote about Seal Cove Farm‘s Pearl earlier this week, I’ve been sitting on my own review of the Maine dairy’s other mixed-milk cheese, Olga.
Like Pearl, Olga is made from the farm’s own goats milk and organic cows milk from a nearby farm. That’s where the similarities end, however, as Olga is made from raw milk (aged 60+ days), and is a dense, larger, washed-rind wheel fashioned after traditional French tommes. Its creation was actually a collaboration between cheesemaker Barbara Brooks and a Ukrainian intern, Olga.
Olga is a bright, buttery cheese with a light golden rind. The paste is flecked with tiny holes, and it bears a slight caramel sweetness with just a hint of musty goat flavor. It is a mellow washed rind that won’t overwhelm other cheeses on your cheese board. Try it with a hoppy beer or Riesling.
While we’ve only recently discovered Seal Cove Farm, they’ve been making goat cheese in Maine since 1976. Maybe time to share the love, Mainers? We’re suckers for cute kids, so be sure to take a peak at Seal Cove’s Facebook page for pictures galore.
I picked up Olga on my spring pilgrimage to Saxelby Cheese in NYC’s Essex Street Market. Jill mentioned Anne Saxelby’s “Cutting the Curd” show — I can’t recommend her podcasts highly enough if you’re curious to hear directly from the cheesemakers we feature here.