May Cheese Feature - Bleu Mont Cheddar
Us Dairymaids take pride in our job. It's our duty to impart cheese knowledge onto you... and of course, explain what that smell is when you step into our shop. It's a unique smell, similar (yet pales in comparison) to that of a cheese cave - musty and mossy, sometimes funky, but so, so fine.
Sure, we like funky cheese caves, because we know magic happens within them. A paradigm of cave-aged perfection is this month's cheese feature, Bleu Mont Cheddar.
Sure, we like funky cheese caves, because we know magic happens within them. A paradigm of cave-aged perfection is this month's cheese feature, Bleu Mont Cheddar.
Bleu Mont is an English-style cheddar made from pasteurized cow's milk and bandage bound. Hints of apricot and caramel balance out the subtle earthy notes. It has the ever-popular crystalline crunch and crumbles nicely. To serve Bleu Mont, break it into bite-size morsels and drizzle with truffle honey. Enjoy with Austin Eastciders Blood Orange Cider or a tart sour, like Petrus Aged Pale. This archetypal cheddar has everything you want from a cheese, including a history that's just as sweet as it's finish.
Willi Lehner is the second generation cheesemaker behind Bleu Mont. He grew up helping his Swiss born family in the cheese room at a very young age. This meritorious maker is said to be the renegade cheesemaker of Wisconsin and now runs his farm on solar and wind power. Lehner carved out his very own aging cave, lined with hay bales and cedar boards. The 10 pound wheels spend 18 months in Willi's cave to develop it's intensity and complexity. Rumor has it that Lehner sings to the cheese when he's in his cave. I wonder if they teach yodeling when you go to cheese school.
Willi Lehner is the second generation cheesemaker behind Bleu Mont. He grew up helping his Swiss born family in the cheese room at a very young age. This meritorious maker is said to be the renegade cheesemaker of Wisconsin and now runs his farm on solar and wind power. Lehner carved out his very own aging cave, lined with hay bales and cedar boards. The 10 pound wheels spend 18 months in Willi's cave to develop it's intensity and complexity. Rumor has it that Lehner sings to the cheese when he's in his cave. I wonder if they teach yodeling when you go to cheese school.
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