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POUDRE PUFFS & TUMBLEWEEDS
4 of each (8 Total)
(Tumbleweeds are Poudre Puffs dusted with sage, rosemary, and red chile flakes)
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Flavors: Mild taste of fresh cream and mushrooms. Best at room temperature. Distinctive from all cow's milk bloomy rind cheeses.
Aromas: Almost non-existent, but slight milky smell.
Texture: Not an elastic texture like brie - crumbly when cut, but creamy in the mouth. Room temperature texture is vastly different and better than when cold.
Uses: Refreshing and convenient as a lunch cheese with fruit and bread, as a beautiful and delicious addition to a cheese plate. Has been used in cooking by chefs, but not so much at home.
Make: Gently pasteurized, non-homogenized, high-quality cow's milk is cultured, renneted with small amounts vegetarian rennet and set overnight. The curd is not cut; it is hand-ladled into cheesecloth saddlebags that allow the cheese to drain over the vat. The cheese is salted after draining.
Affinage: The cheese is hand-formed into balls, then placed on liners on bread racks. The racks of newly-formed puffs are misted with brie mold, then placed into the "puff nursery" where they are tended each day to monitor the surface development and interior aging. They are aged for approximately 2.5 weeks and some are decorated with herbs to become Tumbleweeds.
Awards:
Silver Medal, 2002 American Cheese Society Annual Competition, Washington, D.C.
Gold Medal, 2003 American Cheese Society Annual Competition, San Francisco, California
Bronze Medal, 2003 World Cheese Awards Annual Competition, London, England.
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