While we were able to meet several cheesemakers at the New Amsterdam Cheese Market & Dairy Fair, others were represented by NYC’s top cheese shops. Such was the case with Keeley’s Cheese from the Finger Lakes, introduced to us by Amy of Lucy’s Whey. It wasn’t a tough sell — just look at the pudgy, beautiful cheese — but it’s always nice to talk with mongers as passionate about cheese as we are.
Keeley’s Cheese is a young company helmed by a young cheesemaker, Keeley McGarr, who grew up on a family dairy farm. Following college in Vermont — where she took a work-study job making cheese at Shelburne Farms — she studied cheesemaking in Ireland and at the Vermont Institute for Artisan Cheese. She then returned to the family farm in King Ferry, NY, and began making cheese with raw milk from her parents’ Holstein and Jersey cows.
Across the Pond is a semi-soft, washed-rind cheese that comes in two sized wheels. If you enjoy a good rind, choose the smaller version for a higher rind-to-interior ratio. This pudgy, rich cheese was so delicious I nearly polished off my wedge during my quick photo shoot. Buttery, a little earthy and yeasty, I’d pair this with a pale ale.