2012 American Cheese Month 31 Cheeses in 31 Days: Day Eleven: St. Mary’s Grass-fed Gouda
Cheese: St. Mary’s Grass-fed Gouda
Who: Bruce Workman, Edelweiss Creamery, Aged by Caves of Faribault
Where: Monroe Wisconsin, affined in Faribault, Minnesota
Milk Type: Cow, pasteurized
Shape: 11lb wheels
Flavor: Sour, sharp, salty, umami, toasted cashew, butter, earthy/loamy rind
Veteran Wisconsin Master Cheesemaker Bruce Workman is responsible for bringing large-format Emmethaler to Wisconsin and Edelweiss Creamery, which has been making cheese in the same location since 1873. This past year, when not making the big wheels, he revised the recipe and approach for St. Mary’s Grass-fed Gouda. Once a waxed cheese, and now in cooperation with the Cave’s of Faribault, Bruce turns out a more artisan product.
St. Mary’s is a young Gouda, softer, more pliable and not friable, the cheese nonetheless represents a complexity of flavor expected from the European originals. The natural rind, premiered last winter is a welcome change from the waxy original and imparts a moist loam nose and taste that much more-closely ties the cheese to its pasture origins.
It’s an affordable, and tasty American-made cheese.