T is for Cheese… That’s Good Enough for Me

T is for Cheese, that’s good enough for me! (Feel free to sing along…) T is for cheese, that’s good enough for me. T is for cheese, that’s good enough for me, Oh cheese cheese cheese starts with T!

Alright. Cookie Monster and the creators of Sesame Street might be appalled by my flagrant misuse of the alphabet, but it seems that a great number of the cheeses stacked atop the shelves in our cave are ‘T’ cheeses. This week’s email celebrates the arrival of Trefoil, a stinky little number from Tennessee (I didn’t plan that I swear!) and cheeses from Twig Farm, back from a long winter’s respite.

Trefoil is a dignified, slightly pungent sheeps’ milk cheese from Blackberry Farm, a relative newcomer on the American cheese scene. The dairy was started in 2004, with a small flock of East Fresian sheep. The folks at Blackberry Farm have taken on an interesting and inventive approach to artisan cheese making, crafting different cheeses from the milk of their sheep as the seasons change. Trefoil is made during the late spring and early summer, when the sheep are grazing on the lush and aromatic pasture found in the foothills of the Smoky Mountains. This young cheese is washed as it ages, first with saltwater brine and later with Calvados, which brings out a bright and tart acidity to balance the sweet and barnyardy richness of the sheeps’ milk. Trefoil is a little flash in the pan in the sheep cheese world… be sure to snap some up while it’s still in season!

Twig Farm, one of our perennial favorite farms, has at long last released their crop of cheeses for the year. Hooray!! Now’s the time to dig the Twig, as the cheeses that are currently ripe have been made from the first spring milk of their herd of Alpine goats. What does all this ‘spring milk’ nonsense mean, you ask? Well, very early spring milk tends to be a bit higher in fat, due to the fact that the does have just kidded and are packing in the nourishment (in the form of added calories of course) for their young ones. The cheeses made from this milk tend to be dense and heavy on the palate, with notes of green grass and minerals issuing forth from within the butterfatty depths. We’ve got Twig Farm Squares (a super-dense, field stone-looking cheese), Goat Tommes (earthy cylinders of aged goats’ milk), and Soft Wheels (rich and soft washed-rind cheeses with a fruity funk) all ripe for the picking. Don’t be shy, come on in and get your goat!

Or your sheep…

Don’t have any riveting plans this Sunday? Need a mini-trip to help ease you back into normal life after the long weekend? Don’t despair! There are still a few spots left on our next Day A-Whey trip to Valley Shepherd Creamery this Sunday, July 13th. The weather’s looking fine, the sheep are looking fluffy, and the cheese is always fetching. Visit http://www.saxelbycheese.com for more information, or to buy tickets!

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