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