31 Cheeses in 31 Days: Day Four: Hidden Falls

2012 American Cheese Month 31 Cheeses in 31 Days: Day Four: Hidden Falls

Cheese: Hidden Falls

Who: Shepherd’s Way Farms

Website: http://www.shepherdswayfarms.com/index.cfm

Where: Northfield, Minnesota

Milk Type: sheep & cow, pasteurized

Texture: rubbery, gummy (sample was a little under-ripe)

Rind: bloomy

Shape: 2.5-3lb wheel

Flavor: tangy rind, a singular mushroom note, very mild.

I need to admit, up front, as we dig into a month of American cheeses, that Camembert and Brie-style cheeses may be my least favorite of all. They certainly make a bid for it. In Amsterdam and England I’ve had the best examples, unfettered by raw-milk regulations and rich, buttery, mushrooms, truffles… but the American attempts at Camembert-type cheeses and Brie generally leave me cold.

Nevertheless, I’ll soldier on.. with at least three of these examples from American makers in the next few days.

What to say? First, Steven and Jodi are wonderful, dedicated cheesemakers who, as I’ve written about in WITR in the past, have faced adversity and tragedy and continue to succeed. Their Big Wood’s Blue, one of the finest in our region and omce the cover photo for WITR’s own Facebook page, is the current centerfold in Culture Magazine! I find Friesago, their sheep’s milk cheese deliciously nutty. But Hidden Falls… rather boring… there’s typical mushroom, sure, and a rind that is tangy… and not complimentary to the paste. But other than that, it’s rather bland.

I hope to find an American version someday that “show me the light” but Hidden Falls isn’t it. And (teaser alert) the next couple coming up aren’t it either.


2 comments on “31 Cheeses in 31 Days: Day Four: Hidden Falls

  1. They do make great cheeses. As I mentioned, it’s more my putting the brie/cam styles pretty low down my list of favorite styles. Thanks for the comment!

  2. I do like Hidden Falls, especially when it is really young. I’m also a big fan of their Morcella, which is essentially HF + local morel mushrooms.

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