Three Cheeses for October Apple Picking
There really is nothing like autumn in Vermont, so this month’s Cheese Club selections are an homage to the unique cheeses being produced in our state. We’re featuring a marinated sheep’s cheese, a sturdy Balkan-style table cheese, and a buttery goat’s milk gouda. Each of them gives you a direct line into what's good in the Vermont cheese scene, and pairs incredibly well with apples. A great excuse to add "apple picking" to your weekend activity list.
Vermont Shepherd Marinated Fromage Blanc
Those of you who were around in June may remember us featuring Vermont Shepherd’s pure sheep’s milk Fromage Blanc, bright and fresh for summer; now we are thrilled to bring you her autumnal cousin. Marinated in extra virgin olive oil with garlic, thyme, and peppercorns, this incarnation of fromage blanc oozes with rich umami and herbaceous piquancy. Enjoy spread on sourdough toast or with a juicy, sweet apple like a Fuji or Honeycrisp.
Wine Pairing: Match the complexity with a vegetal Sauvignon Blanc or funky skin-contact wine.
Parish Hill Kashar
These tawny drums from Windham County are made in an ancient style characteristic of the Balkans and Anatolia. In a process known as pasta filata, unpasteurized cow’s milk curds are simmered til malleable and stretched by hand—similar to the process of making mozzarella—but then are aged in a large basket form for three to six months to produce a cheese that’s tangy, high-acid, and just a little peppery. It’s a perfect melter for a next-level grilled cheese, or as-is alongside tart, crisp apples like Cortlands or Granny Smiths.
Wine Pairing: Embrace the tang with a Greek Xinomavro or Piedmontese Nebbiolo.
La Luna
A vision in luminescent alabaster, it’s no wonder why Blue Ledge gave this raw goat’s milk gouda this name. Similar to the beloved Brabander but from a little closer to home, La Luna is a favorite of goat cheese fanatics and skeptics alike. With a fresh-cut grass aroma that evokes the fields of the Champlain Valley and decadent flavors of lemon curd and yogurt, La Luna pairs best with a balanced sweet-tart apple like a Macoun or Golden Delicious.
Wine Pairing: Try with an off-dry Riesling or pop some sparkling wine.
