2012 American Cheese Month 31 Cheeses in 31 Days: Day Six: Granite Ridge
Cheese: Granite Ridge
Who: Donnay Dairy
Where: Kimball, Minnesota
Milk Type: goat, certified organic, pasteurized
Texture: from fudgy to runny as it ripens
Rind: geotrichum/”brainy” rind
Shape: 1/2lb brainy blob <grin>
Flavor: VERY goaty.
Meet Brad Donnay, goat farmer, farmstead cheese maker:
Leanne and Brad Donnay moved to the farm in 2008 where they embraced the small farmstead lifestyle. They make bulk fresh chevre and this interesting cave-aged farmstead cheese, Granite Ridge.
I suspect my whole cheese was borderline overripe and it was approaching too much ammonia on the nose and the corresponding saltiness in the outer layers. But everyone I’ve spoken to about this cheese describes a similar state.
As a result, it’s the sort of goat cheese that people who “hate” goat cheese might point to then run away shrieking. Granite Ridge is unapologetic in its full-frontal goatiness. Sharp, tangy… aromatic… holds up to a hefty cracker.
Pairings: something on the dry side with good acidity to cut through the heavy cream… I’m eating it along with a bottle of Crispin cider- very nice together and it scrubs away the goat. You’ll need to be in our region to find Granite Ridge, but with apples coming along, this has the makings of a nice autumn cheese.