New Offerings from Zuerchers
Cowgirl Creamery—Devil’s Gulch
Cowgirl’s winter seasonal
offering is sprinkled with a mix of ground heirloom peppers. The bloomy-rind
cheese is made with rich organic Jersey milk for indulgent flavor and
melt-in-your-mouth texture, while the dusting of peppers brings a little heat
to keep you warm through the winter months.
We’re excited to announce that
Gorwydd Caerphilly has returned to the Neal’s Yard Dairy preorder list!
Todd Trethowan has moved his
operation since we last heard from him, relocating his dairy adjacent to the
certified organic Puxton Court Farm in north Somerset. Gorwydd Caerphilly is
now made using milk from this single source. The milk is gravity fed directly
from the milking parlor to the creamery, so it arrives perfectly fresh and in
“Our main driver in
our quest to do one thing well – make beautiful Gorwydds – is finding the best
possible milk,” Todd says. “This is an amazing opportunity to work with
beautiful milk from a fantastic pedigree herd.”
The investment has
clearly paid off: in November 2014, just a few months after the move, Gorwydd
Caerphilly won Super Gold in its category at the World Cheese Awards. It stands
to reason that a cheesemaker who was never satisfied with regular milk also wouldn’t
stop at regular gold; and it’s safe to assume that Gorwydd will only continue
to improve as Todd works directly with the herdsman to coax the ideal
formula out of his happy, healthy herd.
Although both Duckett’s and
Gorwydd bear the Caerphilly name, don’t be fooled into thinking they’re
interchangeable. Duckett’s is made in the English style, with a shorter aging
period and a clean, tangy flavor. Gorwydd is firmly rooted in its Welsh
farmhouse heritage, aged at least 3 months to bring out a range of textures and
impressive depth of flavor.
Gorwydd Caerphilly is citrusy,
lactic and creamy-crumbly in the center. Around the rind, expanding with age,
is a gooey layer with a weighty wild mushroom flavor that contrasts alluringly
with the brightness of the center. The rustic rind adds yet another layer of
complexity with its chewy texture and earthy aroma. Serve Caerphilly with a
saison or farmhouse ale, or a fruity medium-bodied red…a loaf of crusty bread
and a handful of red grapes never hurt anybody either.