CHEESE NOTES

High-res Cracking open a Gowanus Couronne, during my trip west (I’m in Nevada visiting family currently, then on to the American Cheese Society conference in Sacramento). This was the mixed-milk, cow and goat’s milk version. The milk was raw when I got it,...

Cracking open a Gowanus Couronne, during my trip west (I’m in Nevada visiting family currently, then on to the American Cheese Society conference in Sacramento). 

This was the mixed-milk, cow and goat’s milk version. The milk was raw when I got it, but I thermalized it (basically a lower-temp pasteurization, helpful for dialing down the natural cultures a bit without wiping them out; thermalization is recognized in Europe but in the US this would be considered a raw milk cheese, legally speaking). The inside is super-creamy but stable (eg not running out), and flavors, are milky, mushroomy and a little grassy. Pretty happy with the salt balance on this wheel. I’ve also been working on getting the rinds thinner, and this was a step in the right direction, although it’s still a bit tougher than I’d like (my goal is the pillowy, velvety rind that one gets on a good robiola). 

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