RUMI SPICE
A r tisanal Afghan Saffron
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cheese focus
River's Edge Chevre Up In Smoke (OR): A fresh, rindless
smoked disk wrapped in smoked maple leaves spritzed
with bourbon. "Now that's a unique cheese, and I think
it's delightful," says McCalman.
MIXED-MILK CHEESES
Carr Valley Mobay (WI): Layers of sheep's milk curd and
goat's milk curd are separated by a ribbon of grapevine
ash.
LaClare Farms Chandoka (WI): A block Cheddar made
with a blend of cow's and goat's milk and cultures
selected to give it a fruity rather than an acidic finish.
Lazy Lady Farm (VT): Cheesemaker Laini Fondilier is a
relentless inventor, says Roberts, a fan. Her Moondance, a
1¼-pound cow's milk, is washed with coffee bean-infused
vodka. Fondilier is also the fearless creator of Barick
Obama and Tomme Delay cheeses.
Nettle Meadow Three Sisters (NY): A firm four- to six-
ounce bloomy-rind cheese from mixed cow's, goat's, and
sheep's milk.
Rogue Creamery Echo Mountain Blue (OR): A rindless
five-pound wheel made from a blend of raw cow's and
goat's milk.
Tomales Farmstead Teleeka (CA): A six-ounce bloomy-
rind square from three milks, it has aromas of fresh
mushrooms and sour cream.
@
To learn more about the U.S.'s
homegrown cheeses, check out
"American Originals" at specialtyfood.
com/news/article/american-originals/
Janet Fletcher writes the email newsletter "Planet Cheese" and is the author of Cheese & Wine and Cheese & Beer.
Winter Fancy Food Show Booth 5704
56 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
