Annatto Archives | Cheese Atlas

Scream Cheese: Vermont’s Halloween Cheese

Cheese Atlas — Wed, 06 Oct 2021 03:39:18 +0000

Jasper Hill’s Scream Cheese – Jasper Hill

What is Scream Cheese?

Scream Cheese is a seasonal soft cheese made by Jasper Hill Farms in Greensboro, Vermont. It is an adaptation of their original recipe for Weybridge

In the Northeast Kingdom of Vermont, Jasper Hill is an operating dairy farm with an on-site creamery. The creamery’s cheeses, as well as those created by other local producers, benefit from an underground ageing facility.

Made in Vermont

In the rolling hills of Weybridge, Vermont, Patty and Roger Scholten manage a herd of Dutch Belt cows. The Scholtens have been able to remain in a competitive milk market by producing organic, high-quality milk.

Farmstead cheese is now a method to diversify the business and involve the next generation; their daughter’s family has joined the farm and creamery to help operate it.

Weybridge is a lactic-set, organic cheese with a bloomy rind. The Scholtens’ rich and nuanced Dutch Belt milk is showcased in this lightly aged style. The thin skin covers a delicate cream-line with a toasted, mushroomy flavour that contrasts with the deep, milky core’s sharp acidity.

How is Scream Cheese made?

Each October, Jasper Hill Farm adapt their recipe for Weybridge to make this spooky orange cheese. In order to do so, they add the natural orange dye, annatto, to the milk during the production process.

As a result, the aptly named Scream Cheese has a bloomy white rind that is wrapped around a layer of charcoal, and a gorgeous bright orange pâte.

After spending 6-8 weeks in the Cellars at Jasper Hill Farm, this Halloween special has a silky texture and a surprisingly complex flavour. As a matter of fact, its flavour ranges from buttery and tangy to just a hint of wild barnyard. Effectively, your palate might even detect subtle notes of hay, earth and cow.

Serving Guide

It is hard to look past this gorgeous soft cheese for your Halloween cheese platter.

The cheese’s rich, milky flavour makes it an ideal breakfast cheese alongside berry preserves and freshly-baked bread.

Furthermore, it will pair beautifully with a dry, bubbly white wine, sparkling apple cider or a crisp German Pilsner.

The post Scream Cheese: Vermont’s Halloween Cheese appeared first on Cheese Atlas.

Mimolette Vieille

Cheese Atlas — Wed, 01 Sep 2021 06:39:35 +0000

The ultimate Halloween cheese

Mimolette Vieille is a brightly coloured hard cheese made by the Losfeld family in Lille, Northern France. It draws its inspiration from the traditional Dutch recipe for Edam.

However, it differs from its Dutch counterparts in the use of annatto to impart its trademark bright orange colour.

Matured for a minimum of 6 months

Traditionally, cheesemakers release Mimolette for consumption at various stages of its maturation. Basically, the cheesemakers call it Demi-Vieille at 6 months, Vieille at 12 months and Extra-Vieille at 24 months.

A mature Mimolette has a distinctive greyish rind, which resembles the skin of a cantaloupe (rockmelon). Actually, it is the work of the world’s smallest affineurs, the cheese mites (Acarus siro). The cheesemakers intentionally introduce these tiny arachnids during the maturation process.

The mites create the signature tiny holes on the rind and edge of the pâte. Furthermore, they make a significant contribution to the unique flavour of this cheese.

A different type of Jack-O’-Lantern

Overall, Mimolette Vieille has a fruity aroma coupled with an incredibly complex flavour. As a matter of fact, your palate will detect notes that oscillate between savoury and sweet caramel. Its texture is hard and crumbly but yet it still melts in your mouth. Moreoever, it has a lingering aftertaste that is quite nutty.

Recently, it has become a modern day tradition for Mimolette to be consumed at Halloween. The bright orange colour and shape of the cheese draw unavoidable comparisons to a pumpkin. Hence, it is not surprising that we are now seeing Jack-O’-Lanterns carved into entire wheels of this hard cheese.

How to pair Mimolette Vieille

Enjoy with a robust Stout or a glass of Cabernet Sauvignon.

The post Mimolette Vieille appeared first on Cheese Atlas.

Petit Rouge: The Epoisses From Australia

Cheese Atlas — Wed, 16 Sep 2020 05:43:41 +0000

Growing up in the Jura Mountains

Petit Rouge is a soft washed rind cheese made by L’Artisan Cheese Organic in Mortlake, Victoria.

Matthieu Megard grew up in the French Jura Mountains surrounded by local cheeses like Comté and Reblochon. When he moved to Melbourne in the early 2000’s, he naturally gravitated towards the local cheese industry.

French recipes, Australian-made

After a short stint as a cheesemonger, Matthieu founded L’Artisan Cheese Organic in Timboon. He wanted to make cheeses using local milk and traditional French recipes. Two cheese facilities later, they now find themselves in Mortlake near the Great Ocean Road.

Inspired by Epoisses de Bourgogne

This small format washed rind cheese is inspired by the traditional recipe for Epoisses de Bourgogne. However, it is made using local organic cow’s milk and is washed in annatto during maturation.

At around 4 weeks, the small wheels have a striking brick red rind. At that age, its pâte is oozy and straw coloured with a beautiful unctuous texture.

Moreover, it has a sharp aroma and a subtle meaty flavour. Compared to Epoisses, Petit Rouge is milder in flavour and aroma with a slightly firmer texture.

How to serve Petit Rouge

Serve at room temperature spread on a warm crusty baguette with some cherry paste. Furthermore, this cheese will pair brilliantly with a fresh Chardonnay or a full-bodied Gewürztraminer.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Petit Rouge: The Epoisses From Australia appeared first on Cheese Atlas.

Shropshire Blue: The Orange Stilton

Cheese Atlas — Mon, 18 May 2020 23:30:46 +0000

Wedge of Colston Bassett Shropshire Blue – Cheese Atlas

Not actually made in Shropshire

Colston Bassett Shropshire Blue is a relatively young British blue cheese that finds its origins in Inverness, Scotland, in the 1970’s.

Andy Williamson, its inventor, initially named it Inverness-shire Blue. However, he soon realised that the name was a mouthful and that it was affecting the popularity of his cheese.

Hence, he changed the name to Shropshire Blue even through the cheese has no relation to the county of Shropshire.

Inspired by Stilton & Cheshire

The recipe for this striking blue cheese combines elements of Stilton and another British territorial, Cheshire. Moreover, it is slightly younger than the traditional Stilton and owes its bright orange pâte to the addition of a natural dye called annatto.

Local cheesemakers in Nottinghamshire use pasteurised cow’s milk and vegetarian rennet to make truckles of Shropshire Blue. At 6-8 weeks, it has a rusty coloured natural rind and a bright orange pâte.

Furthermore, it has a smooth, semi-soft texture and is delicately sweet on the palate. Beside, this gorgeous blue shows no signs of sharpness or bitterness.

How to pair Colston Bassett Shropshire Blue

Serve at room temperature with honey and walnuts. It can be paired with an English Brown Ale or a fortified wine like Port.

The post Shropshire Blue: The Orange Stilton appeared first on Cheese Atlas.