January 21, 2006

Fields of Grace, a new vendor at the market this winter, offers a variety of hard cheeses and some soft cheese as well. Milk from their cows goes straight to the vat. The whey is drained off and flavors may be added, and about 6 hours after milking the cow, they have cheese. Hard cheeses are presses to make them, well, hard. The plain and smoked Gouda and the aged cheddar are aged, by rule, at least 60 days. They also make mild cheddar, chives, and horseradish flavor cheeses. There is no color added. The milk from the Jersey Cows has a higher fat content which gives the cheese its natural yellowish hue. Their Mozzarella and Feta are soft cheeses as of course are the flavored cheese curds.

Blue Highland Dairy has soft cheeses. The Feta is pressed a little and so is semi soft. You’ll also find spreadable cheeses flavored with Chives, Dill, Tomato Pesto and just plain. Adam plans to offer hard cheeses starting in a few months. He is just starting to get cheeses into the press, and beginning the aging process. Plans are to have Cheddar, Emmenthaller (a type of Swiss), and if all goes well, the more difficult Blue Cheese. The milk comes from the same Jersey cows as the whole and skim milk AFM patrons have been enjoying.

Blue Ridge Dairy offers a variety of soft Italian style cheeses including Ricotta, a sweet creamy cheese, as well as Mascarpone, a creamier cream cheese. You will also find mozzarella marinated in olive oil and herbs. But of greater interest may be the 2005 American Cheese Society Award winning Smoked Italian Style Applewood Mozzarella.

Be sure to keep plenty of cheese varieties on hand for your recipes, to add to your salads, or for when you just need a snack. Offer your guests a cheese tray, or try a tasting. Maybe begin with the Smoked Mozzarella and Gouda. Compare the herb flavored cheeses from different farms. End with the sweeter Ricotta and Mascarpone.