When a box of cheese arrives at your doorstep, an average day gets upgraded to first-class - especially when it’s Culture Magazine sending you new cheese from Coach Farm. And today could be YOUR most excellent day too. Right here, right now, you have an opportunity to win free Coach Farm goat cheese from yours truly.
Earlier this month, I was selected by Culture Magazine for their "Hello My Name Is...Blogger Contest" to write about a new style of cheese. For this particular contest, they sent me a shipment of Coach Farm goat cheese including a brand new variety of raw goat’s milk cheese.
Many remember Miles and Lilian Cahn as the owners of the famous Coach Leatherware Company – you know, the makers of belts, wallets, and those oh-so coveted handbags. Well, in 1985, the Cahns sold Coach Leatherware, and since then they’ve been “held hostage” by their herd of more than 1000 Alpine French goats at Coach Farm.
Located outside of New York City in the Hudson Valley, Coach Farm's cheesemaker Mark Newbold crafts artisanal goat cheese for a wide variety of customers, including foodie major leaguers like Mario Baltali and Pierre Chambrin. Coach Farm bagged a 1st place prize at the 2008 World Championship Cheese Contest for their Triple Cream Wheel, and that’s just one of many awards they’ve locked down.
|Coach Farm's new, raw goat's milk cheese. Photo by Marie Flanagan.|
The as yet unnamed, Coach Farm raw milk goat cheese that arrived on my doorstep was all dolled up in an insulated box, tucked in alongside a few cheesy companions. As I unpacked the box, I smiled when I got my mitts on the big hunk of raw goat’s milk cheese. Reminiscent of bûcheron, a French cheese which is usually aged for 25-50 days, Coach Farm's raw milk cheese is made with unpasteurized milk and aged for at least 60 days.
It has a bloomy, edible rind, and inside the rind, the cheese proffers two layers of flavor and texture. A thin creamline of smooth pâte gives way to a substantial layer of semi-firm, slightly tangy chèvre. Pair it with a glass of sparkling Vouvray and some grapes, and enjoy it at brunch or for an evening dessert. The flavor is clean and bold enough to pair with your beet salad, but it expresses itself more nobly alongside some simple fresh fruit. And for that reason, I suggest Noble Raw as the name for this new cheese.
|My first-ever cheese giveaway. A collection of Coach Farm cheeses. Photo by Marie Flanagan.|
With so much cheesy splendor in the house, I'm obligated to pay it forward, so I’m sharing some of this shipment with one, lucky reader. Included in the shipment will be a round of their award-winning Triple Cream, 4 ounces of their classic fresh goat cheese, and a piece of their brand new, unnamed raw goat’s milk cheese.
The time is NOW. Do what the readers of this blog do best – gush about food. To enter for a chance to have this cheese shipped to you, either share this post on facebook -OR- write a description of your favorite goat cheese dish in the Twin Cities in the comments section below (if you live elsewhere, share a favorite restaurant's goat cheese preparation in your locale). This is your chance to WIN FREE CHEESE! Enter by the 18th.
Please note: This has been posted on multiple blogs. You need only enter on one of them.
Well, here's the thing...
In our house, cheese is the recipe. We don't, as a rule "cook with" cheese. We may garnish dishes with cheese from time to time. And we love a good raclette, but I don't consider that cooking. The cheese we purchase is always the focus of the course, whether starter or dessert, or in some cases, main. Life is just too short to eat commodity cheese.
I know a lot of cheese makers and many of them are true artisans. Creative, passionate, visionary. Patient. It takes patience and attention to detail to create a beautiful cheese. Bookmark those traits with an excellent milk source and affinage, and you have one of the most sublime food miracles mankind has ever produced.
So, no recipes to share. Just beautiful cheese. With wine or beer (even the right coffee), a good bread, and some fruit/nuts and your heart will sing!
Oh yeah, and I should add, Evalon from LaClare is about the best darn goat cheese I have ever had. From Wisconsin. I'll order any cheese plate in any restaurant that features it. And anything else cheesemaker Katie Hedrich can come up with.
Goat cheese cheesecake @ V44. It's cheesecake...with goat cheese in it. Otherwise, I'd vote for my goat burgers with goat cheese...uh, spread (greek yogurt, fresh chevre, rosemary, dijon, and espelette)
I take it the 18th referenced was the 18th of April. Fooey.
I'm a HUGE fan of the lamb burger with chevre at Barbette. It's got pine nuts mixed into it and is topped with both chevre and arugula. It's really, really good. We've gone ahead and recreated it at home a few times now and it's equally as delicious. Such a great take on a burger. Yum! And thanks for doing this giveaway by the way!
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