Virginia Cheese

Of course, my first post is going to start off with one of my favorite Virginia Cheesemakers. Meadow Creek Dairy produces several wonderful cheeses, three of which we carry at ET. The award winning Grayson, Appalachian and the Mountaineer.

Even before moving back home to Virginia, I encountered Meadow Creek at the Portland ACS in 2006. Meadow Creek was on one of the afternoon panel discussions on Terrior in Cheese. It was a discussion I much enjoyed and it was interesting to see how the 4 different cheese makers on the panel split down the middle, 2 who believed firmly in terrior reflected in their cheeses and 2 who didn't. Yes, I longed for home when I tasted Grayson. Part of it might have been simply suggestion, but damn I am proud to support their cheeses as part of our local program.

Appalachian has a natural rind, a very light colored and textured paste, the flavor is a little earthy, almost mushroomy and explodes in rich butteryness.

Grayson is a washed rind, with a big aroma, rich orange color and tacky to the touch, the paste is creamy and more ripened, the flavor is deep and full and finishes with a rich fruitiness. Definitely one for lingering.

Mountaineer has a natural rind and a firm paste, much deeper in color. Dense is texture and nutty in flavor that gives way to a slight sweet finish. It reminds me much of a comte.