“So what ever happened to the cheese that took a bath in the doppelbock?”

Sorry folks for dropping the ball on the washed-rind cheese. What can I say? Time flies when your making cheese. When I left ya’ll last time, I was heading off to Atlanta to dish up some cheese at the 16th annual High Museum Wine Auction. We were fortunate enough to pair our dishes (Gougeres, Roasted Beets with Fresh Chevre, and Toast and Fig Preserves with Green Hill) with wine from Garretson Wine Company in Paso Robles, CA. The wine maker, Mat Garretson, is a super nice guy and was very generous with his pours at the wine auction, so if you are looking for wine to pair with our cheeses- check out http://www.garretsonwines.com. Here’s a picture of our table…

It’s difficult returning to the dairy after hanging out at wine auctions and all, there’s always so much catching up to do and it’s hard returning to those early mornings! But there are always things to look forward to, like a blue showing the first signs of P. Roqueforti…

or young, eager, cheese makers-to-be…

or impromptu cheese tastings with the SGD crew…

and then of course there was our Spring Market Day on April 26th, which required weeks of preparation and of which there are no pictures because everyone is so busy running around trying to fill the demands for thousands of pounds of cheese!

So, you see, I’ve been busy, but I did not forget about TITAN- my washed-rind cheese. It turned out great, nice salt, buttery texture and putrid odour that could clear a room!

I’ve made another batch since the first post and I’ve tweaked the texture a bit so that the cheese oozes when you cut into it. Anyway, we shipped the first one off to Applewood Restaurant in Brooklyn, New York. For more info, check http://www.applewoodny.com/