KevinTV

Would You Buy This Cheese?

03.20.11

This cheese entered my life as a gift. It’s an aged Bressan from Smoky Valley Goat Cheese, and Holly figured the mottled molds atop it would make it unsuitable for sale. She also claimed that this particular batch was so good that if she kept it for herself, she’d eat yet another lovely wheel of it by herself. I’m no doctor, but I’m wagering she’s right that eating multiple wheels of cheese back-to-back is unlikely to bolster health. So I accepted her gift designed to save herself.

I will agree on one of her points – this is indeed one of the best cheeses I’ve tasted from her. It really reminds me of a fine dry aged cheddar or something along those lines, and there will be no problem exceeding my own quota of cheese consumption as a consequence.

But on her other point, I disagree. I think folks would be happy to buy cheeses with mottled zany molds, especially once they got their palate on some properly matured cheese. So I ask you: would you buy this cheese? Would you pass it up based on appearance? I’m curious.

It’s exciting to me to see our local artisan cheese scene take shape, and I dearly hope that those interested in good food are adventurous enough to buy cool cheeses that encourage our local talent to explore the possibilities of our local cheese.

20 Responses

  1. Maki says:

    I eat and buy blue cheese all the time. It’s the only allowable mold in my house :) Wouldn’t stop me from buying.

  2. bc says:

    Heh, of course I’d buy that cheese. A lot of the cheese in the local supermarket looks like that. Of course, I don’t live near you guys.

  3. alan says:

    I’d buy that cheese. Bit of a drive, but I’m tempted just from the photo. My goats have finally started kidding, so we will begin learning cheese making again soon.

  4. Absolutely! And I loved how Holly had all of the cheese ready for tastings at the market on Saturday. There is not one of her cheeses I do not LOVE, but after tasting each (upon her enthusiastic sharing) I ended up buying far more than I intended. She is getting that enthusiastic glow that an artisan cheesemaker has when delighted with their product and happy with their business. It was such a pleasure to see her, to see her enthusiasm, and to leave with a big bag of cheese. There was one there she said was too salty but, I loved it, too!
    Like you, I am thrilled with the cheese makers in the area. I wish the Cheesiry was accessible at more markets. But, the cheese in the photo is edible art, to me!
    :)
    Valerie

  5. Count me in! I have noticed that with things like cheese it is usually a case of “the uglier the better”. That’s a saying I should’ve coined to market myself during the university dating years. I may have had better luck. I always think of these things too late.

  6. Like Val said…I wish that their cheeses were available at Alberta Avenue Market for instance. Holly is wonderful and so is her cheese.

  7. Kasia says:

    I would love to buy that cheese! Where can I buy it? City Market? Is that being held indoors until May/June?

  8. Dulcie says:

    Well, of course! I’ve loved every one of their cheeses and was thrilled to try the Valencay. Why would this one put me off?

  9. Barry Preuett says:

    Not only would I buy and savor that cheese…but knowing that its source was a small buisness supporting local products and hand crafted would make it a “diamond in the rough”. I’m jealous that you all have such an abundance of local, hand-crafted products.

    looks simply amazing…

  10. Thanks all, for weighing in – great to hear from such a neat group of folks on this. I will pass the feedback on to the cheesemaker. I think its an important message.

    [Kasia - City Market, yes. She doesn't always have the Bressan, but you can taste what she has and buy what you like]

  11. I might not buy the cheese because of cost rather than appearance. While I can appreciate good food, the high cost of exceptional food often deters me. Just curious how much such a cheese might cost (i.e. $/grams) and how it compares with other specialty cheese options?

  12. Cindy says:

    I would buy it. I am a big fan of her cheeses.

  13. Kevin says:

    CGA – point well taken. Although I don’t know the $/g [usually I'm a cost-geek, so you caught me on this one as it was a gift], their products would indeed reasonably fall under the ‘specialty’ cheese banner, and cost more than average. They’re not the most expensive – I know of others costing more. I’m not sure that’s helpful, but I’m always interested in the ‘value’ discussion.

  14. Greg says:

    I’d happily trade you something for it.

  15. Ryan says:

    I’ll confess to ignorance here: Brie and Camembert are likely the only cheeses with a mold rind I’ve eaten, and the odd chunk of Stilton I’ve bought didn’t have a rind. I’m curious, but wouldn’t know just what to do with this cheese. Do you eat the mold on a cheddar-like cheese like this?

    Just discovered this blog, and am looking forward to exploring!

  16. Kevin says:

    Greg: ;)
    Ryan: seems that generally, rind eating [or not] is a personal preference. I tend to give it a taste, and if the texture and flavor are pleasant, I’m good to go.

  17. Isabelle says:

    I would definitely buy it. I love aged cheddar, but my husband can’t eat cow’s milk so I haven’t had any in ages. This would be an awesome substitute, and the fact that it’s local makes it an even better option. I love Holly’s cheese!

  18. todd says:

    I have bought that cheese ( or many like it) and paid $20-$30/lb for it.

    Tell her to stop giving the profits away ( or don’t.. depending on the kind of friend you are and how much cheese you can handle :-))

  19. I would definitely be willing to try that cheese. I love how the interior has a slightly crumbly appearance. The only local cheeses I’ve tried so far are from Sylvan Star.

    When I get the chance to visit Kelowna BC, I always stop in at Carmelis to load up on all kinds of goat cheeses (and a dish of goat gelato). They have one wilh a brie-like texture that gets coated in root vegetable ash before being aged…so good. And the aged cheddar-style…yum.

  20. Mark says:

    What an odd question – surely this is what all good cheese look like? Maybe you’ve never been to France :-)

Leave a Reply


four − = 2