Raw Milk Cheese Appreciation Day is April 22
We’re celebrating with this cheese.
We call Grayson Steve’s ‘Epiphany Cheese.’ Years ago he was the winemaker of a Virginia winery, Farfelu Vineyards. While there, he created the state’s first “Virginia Artisan Cheese Plate” program in the tasting room to celebrate the state’s nascent artisan cheesemaking movement.
The first cheesemaker he reached out to was Meadow Creek from Galax, VA. This was before they started winning national awards for their cheeses. Truth be told, Meadow Creek’s cheese is also what inspired Steve and Kim to start a sheep dairy/creamery in Virginia when the winery closed down. But that’s a whole different story.
We’re happy to once again shine a spotlight on a creamery that not only makes amazing cheese, but also will always have a special place in our hearts.
Ok, so on to this award-winning cheese. It’s a washed-rind cheese made using raw milk from a single herd of Jersey cows. It is aged for at least 60 days until the wheels form a reddish-orange rind and golden paste. The texture is fudgy and supple, while the paste is rich and beefy with hints of grass, mushrooms and onions.
If the smell intimidates you, just taste the creamy part under the rind. If you like it, ENJOY! And maybe get brave and try the rind. It will be a stronger version of the paste.
Co-founder Helen Feete explains that “Grayson was originally inspired by our visit to Wales and Ireland in 2000. It took years of trial and error, several more trips to Europe, and the building of a new cellar before Grayson came fully into its own.”
Pairings: We like it with an oaky Chardonnay or a medium red (Pinot Noir, Rioja, Syrah or Grenache). Or try it with a Belgian Quadruple.