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Jasper hill creamery7/7/2023 ![]() ![]() It’s just like any other washed rind, only with fermented apple juice as a stand-in for the brine, beer, wine, or spirits traditionally used to flavor the round. Picking and ChoosingĪ cider-washed cheese is exactly what it sounds like: a wheel that’s rubbed with hard cider as it matures. A cider-washed cheese is what it sounds like: a wheel that’s rubbed with hard cider as it matures. Naturally, some of the most innovative cheesemakers are following suit, blending the monastic tradition of alcohol-washed wheels with local ciders to create cheeses that are distinctly American-and undeniably autumnal. The number of cidermakers in the United States has risen by 250 percent over the past four years, with styles that take cues from both beer and wine. Modern stateside makers, ever ripe for experimentation, are washing wheels in whatever suits their fancy-and these days, it’s hard cider. ![]() Like many other Old World cheeses, this washed-rind style has crossed the ocean, colliding with new types of tipples and novel terroir. Encouraging the growth of bacteria on wheel surfaces, the practice creates tacky orange rinds and moist environs for a pliant and pudgy paste. Since the Middle Ages, that’s been key to Trappist monks’ cheeses combining their passion of booze-brewing with a penchant for affinage, the holy men have long bathed young cheeses in liquids like beer or brandy. While the unctuous paste of a washed-rind cheese owes its creamy character to the milky base within, its pungent surface soaks up flavor from outside. Greensward from Jasper Hill Farm/Murray’s Cheese. Autumn’s Best Cheese is Washed in Apple Cider Bettina Makalintal | September 20, 2018 ![]()
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