Our Newest Line: Central Coast Creamery
Located near California’s coast in Paso Robles, Central
Coast Creamery is gaining momentum in the domestic artisan cheese category. At
the helm is Reggie Jones, a veteran of the dairy industry, who has worked in
various aspects of quality control, production management, whey refining and
sales of cheese cultures and enzymes. After considering their next venture, Reggie’s
family decided to make the move to California’s Central Coast, well-known for
its support of artisan foodstuffs and wineries.
Looking back into the region’s history, one will find
that the area was once home to a number of dairies. However, during the 1970’s,
most of the region’s independent dairy farms lost their steam, and were extinct
by the end of the decade. The Jones family, looking to rejuvenate these roots,
started Central Coast Creamery. In true California spirit, all of their cheeses
are made in primarily handmade, small batches using locally-sourced milk free from
artificial growth hormones, and aged on pine racks.
Zuercher & Co. will be carrying four of the wheels in
the Central Coast Creamery line. Let’s take a look at what will be offered:
A1790 Holey Cow –
Holey Cow is semi-soft baby Swiss-style cheese made from
pasteurized whole cows’ milk. Aged for two months, it has a smooth, pliable
texture and an ample amount of (you guessed it!) recognizable holes. You’ll
appreciate its buttery flavor and tangy finish.
Holey Cow placed at the ACS conference in 2012, was a
finalist at the 2013 Good Food Awards, and was “Best in Class” at the World
Cheese Championship in 2014.
A1800 Goat Gouda –
Central Coast’s Goat Gouda was the company’s first
cheese, and also the cheese that put them on the map. Produced from pasteurized
goats’ milk and cream, and aged for five months, its texture is semi-hard, yet
creamy, with sporadic tyrosine crystallization. You’ll notice flavors of caramel
and toasted nuts with a zippy finish.
Goat Gouda is also the most decorated of their cheeses, earning
awards twice at ACS (2010, 2016), twice at the US Cheese Championship (2011,
2013 – “Best of Class”), twice at the World Cheese Championship (2014, 2016),
and “Best of Show” at the American Dairy Goat Association Cheese Contest
A1810 Bishop’s Peak
– 1/10lb. wheel
Named after a local volcanic rocky crag, Bishop’s Peak is
Central Coast’s nod to classic Alpine cheeses. Bishop’s Peak has a dense
texture, indicative of its five-months of aging, and turns creamy on the
palate. The flavor is sweet with herbal and hazelnut notes, not unlike many
mountain cheeses of France, Switzerland and Italy.
Bishop’s Peak was recognized by the ACS in the American
Originals category in 2015.
A1820 Big Rock Blue
– 1/5lb. wheel
This pasteurized cows’ milk blue gets its name from a
massive landmark in nearby Morro Bay. Aged for three months, the cheese is equally
as robust, and makes a stately addition to a cheese platter or when crumbled on
salads. Big Rock Blue starts out with notes of wine and juicy fruit and
finishes with a peppery bite.