While we may be done recounting our New York cheese tour, I’m not quite done with New York yet. My cheese of the week, Ouray, is New York born and bred. Well, I guess “aged” would be the proper term, right?

Ouray is one of the many raw cow’s-milk cheeses created at Sprout Creek Farm, a 200-acre farm in Poughkeepsie that also serves as an educational center for kids and adults interested in learning more about farming and environmental stewardship. The milk for Sprout Creek Farm cheeses comes from grass-fed Jersey, Guernsey, Milking Shorthorn and Brown Swiss Cows, and the cheeses are made following European artisan tradition. The Web site features a step-by-step photo gallery of the cheese-making process, a practice more cheesemakers should adopt for us nosy cheese lovers.

Upon tasting Ouray, it’s obvious that the milk comes from grass-fed cows because the grassy, almost floral flavor is very prominent. The cheese has a lightness to it that is very pleasing on a summer evening, but its saltiness keeps it from being so light that its flavors disappear from your palate within a few seconds. Try it with a Cabernet Sauvignon and some apple slices for snack, or add a green salad and bread for a light dinner.

Special thanks to Benjamin at the Cheese Shop at France 44 (and the St. Paul Cheese Shop) for his help in bringing Ouray to Minneapolis for me!

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