Vulto Miranda – Cheese of the Month

vultomirandaMiranda by Vulto Creamery (Walton, NY)  
This fresh arrival from Vulto Creamery is a washed rind cow’s milk cheese from NY cheesemaker extraordinaire Jos Vulto of Vulto Creamery. Essentially the same style as Vulto’s main cheese the Ouleoout, the Miranda is made from the last curds of the Ouleout batches. Though while the Ouleout comes in a larger 8″ or so size, the Miranda goes into small italian cheese moulds, producing the little buttons about 3” in diameter and height. The wash really sets the Miranda apart. Where the Ouleout gets a basic brine wash, the Miranda is treated with the herbal spirit of absinthe, made by Cheryl Lins at Delaware Phoenix Distillery, a Walton-based distillery. A true rarity in the cheese world – an absinthe-washed cheese! Though please note the cheese does not take on absinthe color nor will it induce any hallucinations. “The flavors have the trademarks of a great Taleggio: brothy, meaty, savory and earthy, with nutty and grassy notes; the absinthe wash lends it additional complexity, subtle fruity and yeasty hints, with a bit of sour and tang on the finish.” (available in our cheese case).  Pair with a nice Malbec from Stewart’s Spirits.

Cheese of the Month – Tomme Fermier d’Alsace

Tomme Fermiere d'AlsaceA firm, washed rind, aged cow’s milk cheese from the Alsace region of France. This smoothly textured cheese offers a bold flavor that is complemented nicely by a chilled Riesling (try Milbrandt, Flat Rock Cellars or Trimbach from Stewart’s Spirits). Washed with light fruity Alsation wine. This dramatically accentuates the lactic flavors and helps it develop long, fruity notes with hints of mushrooms, grasses and butter.

Our Cheese of the Month – Swiss Raclette

raccardRaccard Swiss Raclette (Switzerland) Aged 90 days. A Soft, Full Flavored, Buttery Cheese with a Mellow, Nutty Flavor. Produced from creamy cow’s milk, Raclette’s incomparable flavor is due to the rich flora of the lush, Swiss countryside. A great table cheese or perfect for fondue!
Stewart’s Spirits Pairing Suggestions: King Estate Pinot Gris;  90+ Cellars Sauvignon Blanc; Ayres Pinot Noir (slightly chilled); and Cisco Saison Farmhouse Ale