|Grayson aging in the cellar at Meadow Creek|
Our first batch of 2014 just arrived, and if we do say so ourselves, it’s better than ever! Early season Grayson can be (and historically has been) on the milder side of the taste spectrum – more grass, butter, and sunshine than out and out funk. But this year’s inaugural batch is truly incredible – complex, beefy, pungent and barnyardy, all while maintaining an equilibrium of flavor and teasing the tastebuds with a long and hearty finish.
|Helen and an assistant flipping wheels of Grayson|
Good cheese, like all good things in life, takes time. However, in the case of Grayson, the cheesemakers are as patient as monks. Kat Feete, daughter of founder and cheesemaker Helen Feete says that they’ve been developing and perfecting Grayson over the past ten years. They’ve tweaked the recipe, making little improvements here and there to see what turns out the best finished product.
|Happy grazers crossing to a new pasture|
Herdsman Rick Feete has spent the past ten years crossbreeding their Jersey cows with French genetics to achieve the perfect milk profile to make a cheese like Grayson. He also knows just about every blade of grass and type of forage that grows on their mountain pastures to optimize the cows’ grass fed diets.