At the Vermont Cheesemakers Festival I set the cheese down just for a moment to test my new Flip recorder on a willing subject, Steve Getz of Dancing Cow Farmstead Cheese. He credited his wife Mary with the decision to make this particular award-winning batch of Menuet during a particularly lush few days on the couple’s farm, but she demurred to Steve to take the lead on camera.

As Steve explains, Menuet was Dancing Cow’s first cheese and has been somewhat overlooked in favor of their more well-known washed-rind Bourrée, which also ages at the Cellars at Jasper Hill. But here’s the story of Menuet, third-place finisher in the open category, cow’s milk, at the 2009 American Cheese Society awards:

Steve Getz chats about Dancing Cow Menuet from Colleen Levine on Vimeo.

Dancing Cow Farm is located in the Champlain Valley, and comprised of organically-maintained pasture on which their happy Jersey and Guernsey (and a few other breeds in the mix) dairy cows feed. Their newest cheese, Sarabande, is exquisite — a silky, pungent, washed-rind cheese made in a triangular Valencay mold (shh, don’t tell the French cheese enforcers!). In fact, the name comes from a forbidden Spanish dance. As with all Dancing Cow’s cheeses, it is made from fresh, uncooled raw milk of a single milking. You can taste the care and love in each of their cheeses, and I encourage you to seek them out at your local cheese shop.

P.S. I noticed Cheesetique has Bourée in stock right now, for all you DC/VA cheese fans.

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