Cheese of the Week: Plymouth Black Truffle Cheddar
Photos from Plymouth Artisan Cheese's Instagram
Plymouth Artisan Cheese's Black Truffle Cheddar is a luscious slow dance of flavors, a mellow and approachable cheese that is earthy, straightforward, smooth, and bold all at the same time. The truffle's earthy taste pairs deliciously with a bold Bordeaux or a dry Riesling. In the Italian tradition, truffle cheeses are typically made with sheep's milk, but this unique raw cow milk version, aged for sixty days, infused with real truffle morsels from Italy and hints of white truffle oil breaks tradition and brings forth a new style of cheese making!
Plymouth cheese is a granular curd cheese, very similar to cheddar, but made in a different way. The art of achieving the rich, open bodied texture of granular curd cheese is through the skillful cutting and continuous stirring of the curds. Cheddar late than never to experience this blissful cheese :)
Quick Truffle Fact! Italian black summer truffles, called scorzone, grow naturally and elusively below the soil's surface in woodlands and are known to have a subtler flavor compared to the winter variety.
The Plymouth Cheese Factory is the second oldest cheese factory in the United States - producing high quality and distinctive artisan cheeses for over 125 years. Their cheeses have been crafted, cut, and waxed all in the same building since 1890!
I discovered through their website a beautiful story line of their history as well as their cheesemaking process. The factory began in 1890 as a cheese factory built by Col. John Coolidge, a dairy farmer simply looking to extend the shelf life of his milk. Calvin Coolidge, John's son, was born and raised in Plymouth and was sworn in as 30th President of the U.S.A. in 1923.
Over time people benefited from the factory, which eventually opened up as a tea parlor with 11 cent sandwiches! The preservation of this factory provided a popular destination for community and tourists, even throughout the Great Depression.
In 1960, President Coolidge's son revived the cheese factory which had been closed since 1934. Then in 1998 John Coolidge sold the factory to the state of Vermont with the intentions and hopes that cheese would continue to be made there as long as the building was standing. As 2009 comes rolling by, cheesemaker Jesse Werner revived the Plymouth Cheese Factory to fulfill a lifelong dream and bring back the original 1980's granular curd cheddar recipe! The Coolidge family still owns about 500 acres of the surrounding small hill farms in the area. Plymouth Cheese Factory creates products that contain history within each and every savory bite!