"Give me one second, I'll pose for your picture
Like cheese, cheese, cheese, cheese"
(Snoop Dogg)
We registered for and attended a "Meet the Maker" seminar at the Simsbury Library with Kate Truini-Redin of New Curds on the Block. (What a super cool name, don't you agree?)
Kate is a "cheese monger", an awesome name for a cheese expert, and she shares her expertise of the New England cheese industry through educational appearances and her own cheese and seafood store in Oakville. So, if you want an expertly made cheese board and shrimp cocktails for your next party, look no further than a trip to Oakville.
Kate was a delight. A very gifted, funny, and knowledgeable speaker who shared a ton of information on tasting, pairing, buying, and entertaining with cheese.
We sampled five types of cheese and enjoyed Kate's information all five.
#1 was a Milky White from Rowland Farms in Oxford, CT. It was in the "Fresh Cheese" family and was soft, spreadable, and without a rind. It was very mild and seemed like it would go with just about any food or drink. Kate warned us that these "Fresh Cheeses" have a very short shelf life, so use them up quickly.
#2 was a Crema Alpina from Highlawn Farms in Lee, MA, and was an example of the "Washed Rind" cheese family. That means its orange rind is "washed" to discourage mold growth. It had a strong scent and taste, leading to some funny comments from the crowd - "Smells like a barnyard, stinky foot, and a gym bag" It had a savory earthy taste, and Kate recommended serving with cured meats.
#3 was a very popular semi-firm Cornerstone from Cato Corner Farm in Colchester, CT. Kate told us that the cheese's gold color is a direct result of the kerotene ingested by the grazing cows in Cato's grass pastures.
#4 was a Gray cheese. Those are a hard, firm, and crumbly cheese made in the style of old-time British cheddars. Some of the tasting noted from the audience included "nutty and butterscotch"
#5 was the most polarizing sample of the night, because Blue Cheese is not universally loved. We sampled Middlebury Blue from the Blue Ledge Farm in Salisbury, Vermont. We learned that... yes, the blue veins in the cheese and on the rind are indeed evidence of mold. The comments from the crowd were hysterical - "it smells like the inside of a taxicab", "it smells like a lost pair of headphones", and it tastes like "chewing on a cigarette".
Personally, I like blue cheese and though the Middlebury Blue ranked fairly high on the "strong meter", I enjoyed my sample and the one my wife passed to me.
We can't wait to visit her store and order a cheese platter for Thanksgiving 2025. read more