Monday, February 15, 2010

What's Gooey and Cheesy and Starts with a W?

What's gooey and cheesy and starts with a W? Weybridge, Willoughby, and Winnemere, that's what. This trio of cheeses, all aged in the Cellars at Jasper Hill Farm, are ripe, runny, and ready to go! Stop by the shop this week and mention this little missive for a 10% discount on any of these cheeses.

Now, usually in the store, we have one cheese of the week, but sometimes it's just too hard to choose. Wending our way through the cheese cave, there were not one, not two, but three cheeses worthy of our weekly praise and adoration. Read on, cheese lovers, and see which one might fill that lonely spot in your fridge.

Weybridge. A mighty delicious little button of cheese. Made by the Scholten family farm in Weybridge, Vermont, it is sure to immortalize that sleepy little town forever. Soon enough, Hollywood-style tour buses are going to be rolling through the streets, pointing out the birthplace of Weybridge and the herd of Dutch Belted cows responsible for its luscious and creamy constitution. Ok, it may be a bit of a stretch, but I for one, am certainly enamored. At just under four ounces each, and at $4.50 a pop, what's not to love?

Willoughby. When cheesy funk meets peanut butter, good things are bound to happen. Now hold up... there's no peanut butter in the cheese. That would be weird. But the brine baths given to this lovely pungent cheese from Ploughgate Creamery give it a singular, toasted nut lilt of flavor. Come to think of it, a little schmear of Willoughby on toasted bread with some jam or preserves could be the grown-up, cheeseaholic version of the childhood classic. WB & J? We say, why not?! A half-pound round is just $9.99.

Winnemere. Yes, it's that time of year. The much anticipated arrival of a cheese so perfectly ripened you could eat it with a spoon. Winnemere is Jasper Hill's stinky, gooey baby, available only during the winter months when our bellies crave rich and pungent cheese. Winnemere is crafted from raw Ayrshire milk, then put in a spruce bark girdle to keep it from running away before it's fully ripe. The paste of the cheese is creamy and pudding-like, with a decadent smokey, almost meaty flavor. Nothing beats the winter cold quite like this! Priced at $24.99 per pound, you might just want to snag a whole wheel for your next cheesy shindig.

Till next week, eat cheese (that starts with the letter W) and be merry!

Don't forget to check out this week's episode of Cutting the Curd, on the Heritage Radio Network! Find Sitopia (like Utopia, but with food!) as I interview Carolyn Steel, author of 'Hungry City: How Food Shapes Our Lives,' Jimmy Carbone, proprietor of Jimmy's no. 43, and Claire Hartten, systems thinker and connector of geniuses in general.

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