More and more often these days, as I’m enjoying a bite of something I’ve just brought home from the market, I find myself wondering about how it was made and the impact of its production. I also find myself wanting to celebrate those responsible producers who have found a way to make something delicious with the earth in mind.
That’s the idea behind our next Cheese Nights (Tuesday, March 31, 6—7:30pm). From solar panels and plant-based products to innovations such as biodigesters and wood boilers, progressive cheesemakers are implementing some ingenious ideas to bring us some remarkable cheeses.
Join us on Tuesday and celebrate five of the best with us!
Wellspring Creamery
Goat Milk Brie
Experience: A mild, goat’s milk cheese with smooth texture and slight wood note from the rind.
Goes with: Crisp white wine, strawberries, cherry spread
The first goat cheese company in the US to use an anaerobic digester to produce electricity!
Rogue Creamery
Anniversary Blue
Experience: Aging for at least 90 days in caves results in a firm, briny cheese with notes of sweet cream and mellow, earthy blue veins throughout.
Goes with: Viognier, riesling, pinot noir, porter or stout beers, lamb burgers, beets, spring greens, toasted hazelnuts
Solar panels provide at least 45% of the energy needed to power the creamery’s production facility and offices.
Crave Brothers
Fresh Mozzarella
Experience: Milk from cows raised on the same property makes for incredibly fresh-tasting, creamy cheese.
Goes with: Cava, prosecco, roasted vegetables, fresh herbs, olives
A biodigester produces more power than these cheesemakers use at their farm and production facilities.
Isigny Sainte-Mère
Bonhomme de Normandie Brie
Experience: Rich, buttery flavor comes from the high-butterfat milk of cows that feed on the grassy hillsides of Normandy, France.
Goes with: Dried fruits, baguette, sautéed mushrooms, Marcona almonds
Renewable energy for production facilities and offices comes from a biomass wood boiler!
Kite Hill
Nut-Milk Cheese
Soft Fresh Original; Soft-Ripened; Ricotta; Soft Fresh Truffle, Dill & Chive
Experience: Traditional cheesemaking methods and aging processes turn nut milks into fresh cheeses with mild flavor and a pleasant hint of acidity.
Goes with: Champagne, fresh herbs, dried fruit
Made from non-dairy, plant-based ingredients.
Mark your calendars to come learn, taste and sample and celebrate these Responsible Cheesemakers at our next Cheese Nights on Tuesday, March 31st, 6:00 pm—7:30 pm. . It’s free! Contact your local store for event details opens in a new tab.
Do you know other stories of responsible cheesemaking? Tell us about them in the comments below.
