Specialty Food Magazine

FALL 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1156964

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Page 38 of 91

smoked meat or something grilling," says Arnold. "It's elusively smoky." She describes the interior as creamy, dense, and buttery, with a boiled-peanut flavor. " That's such a Southern thing," she says of the peanut reference, "but we all taste it." Valley Ford Cheese Company Grazin' Girl (California): This small Sonoma County producer makes exclusively farmstead cheese from Domestic: Deer Creek The Blue Jay (Wisconsin): Made by Carr Valley for the Artisan Cheese Exchange, this 6-pound triple-cream wheel is subtly but noticeably scented with juniper berry. The paste is as moist, mel- low, and luscious as Gorgonzola Dolce. Pair with a gin and tonic at the cocktail hour, or with a nutty sherry at the end of a meal. Grey Barn Farm Bluebird (Massachusetts): An 8-pound block made from raw organic cow's milk, Bluebird has a handsome natural rind, a rich butter-colored paste, and plentiful veining. Sarah Dvorak of San Francisco's Mission Cheese is a fan. The producer, Grey Barn, is a small diversified farm on Martha's Vineyard milking 45 Dutch Belted and Normande cows. Sequatchie Cove Creamery Bellamy Blue (Tennessee): This creamery's Shakerag Blue has been well-received but is complex, labor-intensive, and "agonizing" to make, says creamery co-owner Padgett Arnold. Hoping to add another blue cheese that was easier to produce, cheesemaker Nathan Arnold devised Bellamy Blue, a raw-milk farmstead wheel seasoned with smoked sea salt. The 6-½-pound wheels are matured for at least four months but often longer and develop a natural rind. "It has an appealing aroma, like Grey Barn Bluebird 36 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cheese focus

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