Fermentation and microbiology unit is proving to be quite…tantalizing. today, we not only got to make cheese from scratch (cow’s milk fetched from the ladies just this morning, mind you), but we also got to learn the ropes of tasting and pairing from Beecher’s Cheese monger Andrew Torrens this afternoon. the offerings, in the order pictured were delicious and as follows:
- Twig Farm’s Square: an earthy, musty rind raw goat’s cheese from Vermont. paired today with Pretty Things’ Field Mouse’s Farewell golden ale.
- Brebirousse d’Argental: a brainy mold all sheep’s milk cheese from Lyon, France. paired today with Saladin’s Loi from Cote du Rhone.
- Montgomery Cheddar: a clothbound cheddar form England. paired today with High and Mighty’s Pas de Dieux saison.
- Saenkert: a raw cow’s milk gouda aged 6 years from the Netherlands. paired today with Mystic Brewery’s Decadent Suffolk dark ale.