CHEESE TASTING

THESE ARE THE CHEESES THAT WERE SAMPLED:
SPROUT CREEK FARM
Poughkeepsie, NY
Toussaint (Cow)
A Robustly flavored cheese with a distinctive Alpine flavor. Toussaint becomes more complex and peppery with age, and rounds out with a smooth, tight texture. Natural edible rind.
&
Ouray (Cow)
An earthy buttery cheese with a sweet floral flavor, Ouray has a firm creamy paste with a crisp edible natural rind.

BROVETTO FARM
Harpersfield, NY
Harpersfield Tilsit (Cow)
Cave-aged, semi-hard washed rind Tilsit style cheese.

COOPERSTOWN CHEESE COMPANY
Milford, NY
Toma Tenero (Cow)
A Northern Italian style semi-hard natural rind cheese modeled after the traditional Bra Tenero.

NETTLE MEADOW
Thurman, NY
Kunik (Cow & Goat)
Triple cream with a white rind and a tangy buttery flavor.

AMAZING REAL LIVE FOOD CO.
Pine Plains, NY
Fresh Probiotic Farmers Cheese (Cow)

COACH FARM
Pine Plains, NY
Fresh Goat Cheese Medallion with Peppercorn (Goat)
Soft, mild farmstead cheese. Pure white in color, creamy in texture.

OLD CHATHAM SHEEPHERDING COMPANY
Old Chatham, NY
Hudson Valley Camembert (Sheep & Cow)
Glorious, much-celebrated, soft-ripened Camembert-style cheese.
&
Ewe's Blue (Sheep)
Artisinal American Blue Cheese made in the Roquefort style with 100% sheep's milk. It's creamy texture and subtle blue overtone scintillates the palate. Wine & Spirits magazine's judging team selected Ewe's Blue "Best" among American cheeses in its wine pairings.



We made a luscious fondue from Old Chatham's Camembert and Ewe's Blue.

We served it with a sliced baguette from Our Daily Bread

and sliced Apples & Pears from Maynard Farm.

Here's the recipe:

Hudson Valley Fondue
1 1/2 teaspoons olive oil
4 ounces fresh shiitake mushrooms*, stemmed & caps diced
1 shallot, minced *
1 tsp fresh thyme*
1 1/2 tablespoons all purpose flour
12 ounces Nancy’s Hudson Valley Camembert
2 ounces chilled Old Chatham Ewe’s Blue Cheese
1 cup dry white wine *
1 loaf crusty white bread*, cut into cubes
Apples or Pears * sliced
Vegetables * carrots, broccoli, cauliflower, boiled small potatoes

* Ingredients Available at the Woodstock Farm Festival

Heat oil in heavy medium skillet over medium-high heat.
Add mushrooms, shallot and thyme; sauté until mushrooms just begin to soften, about 2 minutes.

Place flour in large bowl. Cut rind from Camembert; discard rind. Cut into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Ewe’s Blue into same bowl; toss to coat.

Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth.
Stir mushroom mixture into fondue. Season with generous amount of pepper.

Transfer to fondue pot. Set pot over candle or canned heat burner.

Serve with bread, fruit and vegetables.