It goes without saying that we love veggies. This week, however, we’re openly and unabashedly declaring that we also love cheese. Salty or sweet, creamy or crystalline: macaroni would be boring without it. Just like our veggies, we believe the best cheese comes straight from the farm, which is why we stock artisanal farmstead cheeses.
Chapel’s Creamery in Easton, Maryland, produces raw milk cheeses on-site with the help of a small herd of Jersey and Holstein cows and expert Amish cheese-maker Henry Lapp. The Talbot Reserve Cheddar is cave-aged for complex flavors. Amber 16 Cheddar, with its ale-washed rind, is the life of the party.
Over at George’s Mill in Lovettsville, VA, an eighteenth-century family farm is home to a herd of Alpine dairy goats. Out of respect for the goats’ natural rhythms and pasture preferences, the dairy operates seasonally only, making these flavorful treats extra special. The pastured goats’ milk is aged into several styles of bloomy rind semi-soft cheeses, such as our Catoctin (pungent, grassy), Cavalry Camp (earthy vegetable ash), and Picnic Woods (herby, floral). Molly and the goats also send us feta, honeyed chevre, and the most amazing goats’ milk caramel!
When you’re craving cheese and simplicity, skip the oven and stove. Make a platter of several artisanal cheeses (we like one hard, one soft, and one pungent or blue), a dab of jam or honey, some culinary herbs, extra virgin olive oil, and maybe a few olives or pickles. Read on for some great suggestions from The Washington Post:
See you at the Farm Stand, fellow cheese-lovers!