LOCALadk Magazine
Issue link: https://localadkmagazine.uberflip.com/i/1221978
Spring 2020 LOCALadk Magazine 51 LOCALadk POUND C AKE This semi-soft, washed-rind cheese from pasteurized cow's milk is aged 45 to 60 days, bringing about a unique texture and flavor profile as described by Alex and Margot: "Pudding-like flesh and a tender, toothsome rind. Flavors are of cultured butter with mellow nuttiness and a whiff of wild onion." This is a fabulous cheese that pairs with a full range of white wines and French champagne. LIT TLE DICKENS Rounding out the trio is this soft white-rind cheese made from pasteurized cow's milk and aged a brief 10 to 14 days. Little Dickens has a similar texture and look to Brie or Cam- embert. It is described as "Young. [This cheese] is rich, silky on the palate, with a bright lactic tang." It would make no sense to leave Sugarhouse with just one variety of cheese —the trio should stick together. Sugarhouse Creamer y 18 Sugarhouse Way Upper Jay, New York www.sugarhousecreamer y.com According to their website, Alex Eaton and Margot Brooks bought their farm in Upper Jay after investing five years on a goat dair y in Vermont. With a basic knowledge of dair y farm- ing they took on the sizeable task of bringing Sugarhouse back to life. They added Casey Galligan and Harriet Wren Ea- ton Brooks for their knowledge of cheese-making and the synergistic connection to a shared farming philosophy. They also brought in 14 dair y cows, and from 2014 to 2017, the creamer y came to life. Their cheeses have quite a following throughout the Ad- irondacks and beyond, as they have perfected their "Adiron- dack Trio" of exceptionally great cow's milk cheese. DUTCH KNUCKLE Dutch Knuckle is a cheese in the style of Swiss Appen- zeller. As described by the cheese-makers: "Robust, bold and mouthwateringly meaty. The cheese lingers long on the tongue — unique." This is how you might expect a person to describe a classic wine; obviously, the team at Sugarhouse takes their cheese seriously. Wheels of Dutch Knuckle are made from raw-Brown Swiss milk, and aged 8 to 12 months before they reach market. This is my personal favorite —impossible to eat just one bite!