Mount Townsend Creamery began making their cheeses in the Spring of 2006 using milk from the Dungeness Valley Creamery. They have been selling their cheeses in Port Townsend and Seattle, but the folks at the Dungeness Valley Creamery are now selling them so that the cobbler's children are longer barefoot. We bought some from them at the Port Angeles Farmers' Market, and we have already done some cooking with them, and we've made a few tasting notes below.
UPDATE - 30 October 2007 - Mount Townsend Creamery is now producing a wonderful, creamy fromage blanc. See our tasting notes.
Cirrus - 18 June 2006- Cirrus is a camembert like cheese, so it is milder than a brie and wonderful with strawberries. Since this was strawberry season, we cut open our mini-disk (5 ounces) and tried it plain and with a few strawberries we had picked. It was a good camembert, with a good white outer layer, and that rich, creamy golden interior, but we found it a touch salty, and there was a bit more moldy mustiness than we would have liked. To be fair, we ate the entire first disk, with a fair number of strawberries in a single sitting, then we made a camembert cheese souffle using the second disk, and we ate that with strawberry preserves. We have saved the third disk to let it mellow a bit, so we will update this report in a week or so when we try it. We'll give this one a solid UPDATE - 28 June 2006 - We have to move this up to a B+ now that we've tasted it after a bit of aging. The salt is much better integrated with the overall flavor. |
Trailhead - 18 June 2006 - Trailhead is a muenster like cheese, with a light rind, and firm, but not hard, texture. We liked this one right off. Not only was it delicious, but it was awfully familiar. Mount Townsend Trailhead tastes incredibly similar to Sharpham Rustic, a Devon cheese which is also made from raw Jersey cow milk. We've been buying our Sharpham Rustic from Murray's Cheese on Bleecker Street in New York City, but now we have a cheese that is just as good, and it is made right in our neck of the woods. We have been to Devon, and we have to admit that Devon has the most amazing and wonderful dairy products ever squeezed out of a cow. Devon clotted cream is world famous, and with scones and preserves, it is the basis of those delightful cream teas. The grass is rich and lush, and Devon gets a lot of rain. In many ways, especially for dairy cattle, it is a lot like our part of the coastal Northwest. We'll give this one a solid A. Maybe we'll even give it an A+, but we have to try it with our home made ham to be sure. UPDATE - 05 August 2007 - Well, we've tried it with our home made ham. We've tried it with wine. We'll give this cheese a solid A+, and others seem to agree. You can find it at Delaurenti's at Pike's Place Market in Seattle and it was written up in the Seattle Times. |
RECIPES |
Ingredients
Serving Suggestions Serve with strawberry preserves or fresh strawberries. They are the perfect fruit for Cirrus camembert.
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