“Do you say “cheese, please”? Let’s be fromage friends. A slice on a sandwich, a cube on a toothpick, a square on a cracker, a whole course – you don’t rind, do you? (Too cheesy?) Whatever your pleasure, there’s bound to be a local cheesemaker or -monger who will have you waxing poetic. The Hudson Valley cheese scene is in full bloom.
I took a trip to Hawthorne Valley Farm, home to one of the few 300-gallon Swiss-style copper kettles in the country. In it, milk reaches havarti heights with heat, rennet and salt. The basement houses row upon row of butter-yellow wheels, archived by type and date. It’s all made from the milk of cows that graze on the farm’s 200 acres; but exceptional taste isn’t solely terroir. “The caring, initially, is what makes the difference. The intent in a person, who’s making your food, is critical to its final flavor,” cheesemaker Pete Kindel told me.”
A list of Hudson Valley cheese destinations via On the Hudson Valley cheese trail | Hudson Valley Almanac Weekly.