Spruce Up That Cheese Plate
Spruce-wrapped cheese is one of my favorite choices for a crisp autumn evening: they’re sexy and spoonable with a woodsy scent and a meaty flavor. This style of cheese originated in the Alps, when farmers would use the off-season milk to make a cheese for their families. The milk was so rich that, as the cheese ripened, it would liquify and fall apart. To keep the wheels intact, farmers wrapped them in a strip of spruce bark, which also lent a sweet, piney quality to the cheese,
kind of like what happens to whiskey in an oak barrel.
There are many different spruce-wrapped cheeses to try, from European classics like Vacherin Mont d’Or and Forsterkäse to American takes like Rush Creek Reserve or this Greensward. here
October is American Cheese Month, which is a good excuse to celebrate with a wheel of Greensward.
It’s made by two American cheese legends, Jasper Hill Farm in VT and Murray’s Cheese in NYC,
and washed in Virtue Cider from MI. You might as well stick a tiny flag in the wheel.
Greensward is eggy like custard with a hint of bacon grease and a thick aroma of pine.
But now that you’re hot and heavy, don’t just tear into her like a savage.
Approach her with delicacy, and she’ll sing for you.
Get her runny.
For a spoonable texture, take the wheel out of the refrigerator at least an hour before serving.
Better yet, warm her in the oven at 250°F for about 5 minutes.
Take her top off.
Carefully slice down the center of the rind, then around the outside just inside the bark.
Peel back the rind.
I gave her my homemade pickles, favorite mustard, and some warm pretzel sticks, but all you really need is some
crusty bread for dipping. A bourbon cocktail is also recommended.
Greensward is available exclusively at Murray’s Cheese. Special thanks to them for sending this wheel over to the Cheese Sex Death headquarters!