Bloomsdale

Bloomsdale cheese is lovely and bright

Some time ago, I enjoyed an interesting goat cheese from Baetje Farms. I won't leave that one unaddressed, but more recently, I stumbled upon a different cheese from the same company and decided to review the two out of order. Bloomsdale, the one I tried more recently, is a wonderful find but not always available in your local supermarket. Fortunately, you can purchase it directly from the source on the Baetje Farms website.

Inspired by the renowned French goat cheese Valencay, a pyramid-shaped little product that's coated in ash, Bloomsdale is a wonderfully intriguing cheese. Considering the location of Baetje Farm near the Forche du Clos Valley where French settlers landed after coming down from Canada in the 1700s, it's not surprising their flagship cheese was inspired by one of the great goat cheeses of France. 

Regarding the flat-topped Valencay, the story goes that Napoleon was angry when he was presented with this pyramid-shaped fromage and insisted the tops be truncated. Apparently, his failure to take control of Egypt came to mind when he saw the cute little dairy product with its pointy hat. The formerly perfectly shaped pyramid reminded the French leader of his defeat, so, in a rage, he demanded that the tops of this cheese be leveled. It seems that for a brief time, France became the opposite of the Pointed Village, and since then, other cheesemakers have also leveled the tops of petit cheeses that would otherwise look like mini royal Egyptian tombs.  

Bloomsdale has a flat top

Sharp top or not, the minor change in shape didn't affect the wonderful flavor of the product back then and certainly hasn't in more recent times. Bloomsdale is a lovely and vivid mold-ripened goat cheese. Inside the bloomy white rind that's rolled in pine ash and salt lies an interior that's similar in texture to some fresh goat cheeses, only it's slightly drier and cakier overall while still very creamy on the tongue. It has a dense mouthfeel without any feeling of it being heavy. The aging process increases and deepens the sharper and tangy notes but doesn't overpower the rich mushroom and earthy flavor. A sharp tang sneaks up on you and is more of a potent aftertaste that lingers, and there's a hint of salt to balance all the flavors. The more the cheese ages, the softer and runnier it becomes, and the more pungent the flavor becomes. 

It's not surprising that Baetje Farms has won many awards for their cheeses, over 70 national and international titles with Bloomsdale bringing home top honors multiple times!

Over time, Bloomsdale becomes softer.

On the Baetje Farms website, they state: 

Our cheese-making facility is built to produce small quantities of cheese coupled with state-of-the-art aging facilities that produce exact temperature and humidity conditions. We use very fresh rennet and cultures that are imported from France and Denmark. The first cheese plant was added onto the barn in 2006 and a second addition in 2011 to meet demand.  Who knows, we just may be added on again soon!

Serve Bloomsdale with Waterwheel crackers, crostini, or a standard sliced baguette. You can add it to a simple salad with vinaigrette or place it alongside fresh grapes, sugared fruit, or dried apricots. Other accompaniments include toasted walnuts, honey, sundried tomatoes in oil, or crudité. This cheese works exceptionally well in a sauce for cooked meat or as a topping on a hamburger. It's even better with meats as the cheese ages. 

As far as beverages, pair Bloomsdale with Reisling, Chenin Blanc, Petite Sirah, a bright rose from Provence, or Pedro Ximenez. If beer is more your thing, try it with SeaQuench Ale or a Belgian-style Saison.

Try a rose with Bloomsdale. Photo by Vincenzo Landino

Hika Bay

Hika Bay cheese on display.

Wisconsin is known as the number one cheese-producing state in the United States, and a whopping 90 percent of the state's milk supply goes into making cheese. Saxon Creamery by lake Winnebago is about a 40-minute drive from Hika Bay which sits on the shore of Lake Michigan. These two idyllic locations in Wisconsin are where one could sit back and daydream. Hika Bay cheese, named after the bay, just happens to be an affordable dreamy semi-hard cheese exclusive to Whole Food Market. It's one of several kinds of handcrafted goods made at Saxon Creamery using milk from cows that graze on a variety of grasses and plants throughout the year. The plant-dominant diet affects the bovine's milk, which, in turn, contributes to how the cheeses made with this milk taste. In this case, it adds a creaminess and fuller flavor to an otherwise mild product.  

Saxon Creamery creates lovely cheeses

While there's nothing overly fancy about Hika Bay, this cheese consists of a lovely mild buttery paste that's supple and elastic with a slightly muted zing that sneaks up on you without knocking your socks off. Even the aroma is buttery. As the cheese ages, the tang becomes more pronounced. Though any sharpness is soft, it livens up the flavor without distracting from the milder milky and nutty undertones, and despite its mildness, it's a memorable creation. Hoka Bay is described as a Gouda-style cheese, but the flavor is more like a combination of Alpine and mild cheddar with just a hint of sweetness. An ad for Whole Foods boasts that this award-winning cheese is one of the top 16 in the world, but this article in the Green Bay Press Gazette makes no mention of it. Either way, it's worth a try, as it's a subtle but intriguing cheese.

Hika Bay goes well on sandwiches and makes for a great snacking cheese. Pair it with pretzels, cornichons, walnuts, fresh red grapes, rustic bread, or Dijon mustard as a dip or accompaniment. This is a cheese that's wonderful in baked dishes. Add it to hot sandwiches, bakes noodle dishes, potato gratin, or egg dishes. While the washed rind is edible, avoid the outermost part of it that's tough. Unfortunately for vegetarians, the rennet used in the making of this cheese is traditional. 

Hika Bay has a tough outer rind

Beverages that pair nicely with Hika Bay include Gruner Veltliner, Torrontes, Merlot, Pinot Gris, Ruinart Rose, or Malmsey. A Pilsner or Winter Sparkling Ale also goes well with this cheese. 

A variety of white wines and sparkling wines pair well with Hoka Bay Photo by Thomas Martinsen