Walk into the Haystack Mountain Goat Dairy Creamery in Longmont and sniff the air.
The smell wafting out from the cheese room is the fragrance of milk being transformed. It’s whey-like, not surprisingly with a bit of a funky note. Funky in a good way, if you’re a cheese lover.
Funky, in the way, for example, that Chef Louis Thomas, chef d’ cuisine at Oskar Blues Liquids and Solids describes the company’s G’Knight Red Imperial Ale: “The beer has a funky, citrusy, sticky, piney kind of profile.” he says.
The comparison is apt, because of the funky recent
Maria Lopez puts salt a cheese at Haystack Mountain Goat Creamery in Longmont. ( Jeremy Papasso )
marriage between G’Knight and Haystack’s goat milk, which has resulted in a wash-rind beauty known as “A Cheese Named Sue,” which will be in limited release this summer at locally owned markets such as Alfalfa’s.
The partnership between brewery-restaurant and creamery is part of Haystack’s effort to sells its cheese to restaurants as well as directly to the consumer.