The Farm at Doe Run's St. Malachi cheese took second-place honors in the "Best of Show" competition at the American Cheese Society's annual conference in Denver. The cheese is made from the milk of the cows who live at Dick Hayne's farm here in West Marlborough Township.
In its account of the winners, the Wall Street Journal described St. Malachi thusly: "A hybrid Gouda/Alpine-style cow's milk cheese, aged 11 months in the farm's stone-quarry cave, it's a nutty brown-butter bomb with a firm, crumbly paste, made by a team that's leading the evolution of the state's artisan cheese industry."
St. Malachi and other Doe Run cheeses are sold at the Country Butcher in Kennett Square.
FYI, first prize went to a cheese named "Tarentaise Reserve" from Spring Brook Farm in Vermont.
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