Before “hiking the Appalachian Trail” became a euphorism for other illicit activities, it was better known as a scenic trek along the western edge of Virginia and beyond. It’s also the home of one of Virginia’s best known cheesemakers, Meadow Creek Dairy.
You’ve likely heard of Grayson, Meadow Creek’s lusty, pungent, yeasty take on Tallegio. Appalachian is a more unassuming cheese, made in the style of a traditional Alpine tomme. It’s a raw-milk cheese (from Jersey cows) aged at least 60 days in their cellars. It is dense with a hard natural rind, a yellow-tinged paste with a few holes, and a mild, lightly fruity taste. It’s a great cheese for snacking, alone or with a malty beer (try a Porter).
Like all good mountain cheeses, Appalachian is a seasonal specimen nearing the end of its annual run (June to March) — so head out to your local cheesemonger and snap some up.
{ 2 comments }
This cheese took awhile to grow on me- probably because I automatically compared it to Grayson, but I was finally won over but its super grassiness. Its like tasting the stuff those cows graze on!
I love Grayson, but somehow I have never run across Appalachian. It sounds real fine — I can’t wait to try some.
Comments on this entry are closed.
{ 1 trackback }