[Pigging by Wilfrid: July 19. 2013]
I like to be as critical of cheese as I am of everything else. But it has to be said. This newcomer from Roelli in Wisconsin is one of the best domestic artisanal cheeses I've ever tried.
Red Rock, colored a rich orange with anatto, and very light blue veining. Is it a blue? Who cares? It's great.
I found it at Bedford Cheese, and I've started to see it on Brooklyn cheese menus. Go out of your way for it.
The paste has a remarkable texture. It bites like a mediump-soft British cheese--like Caerphilly or Wensleydale--but on the tongue melts into smooth cream. The paste is rich and sweet, the natural crust gives a mineral edge. The blue is...blue.
It's cow's milk--the full details are here. Drink a fruity red, or go for an IPA. Or anything. Just be sure to eat it.
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