What does Spring taste like?


May 16, 2016

You’ll know when you taste the cheese we’re now producing.  The components of the (cow and sheep’s milk) are picking up the notes of spring through the fresh springtime grass the animals eat this time of year.  You might detect a richer flavor, grassiness, and overall a more complex tasting cheese.  We don’t change our process or recipes, we just reap the benefits of the season


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Recipe: Isabella Scarpinocc with Broccoli
Recipe: Isabella Scarpinocc with Broccoli

April 04, 2017

Serves 5
Recipe courtesy of Renata
Photo by Kimberley Hasselbrink

 

Isabella filling
  • 2 wheels of Isabella
  • ¼ cup cream
Remove the rind from the Isabella. Whip the Isabella in a food processor until broken down. Slowly drizzle cream into the cheese until the mixture is smooth. Do not over work in processor as the mixture will break.

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Cheese in the Kitchen
Cheese in the Kitchen

November 30, 2016

“Can I substitute ____ for ____?” Ancient Heritage gets this question a lot from farmer’s market shoppers eager to cook with locally sourced ingredients. This blog post is for those cooks!

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What makes a cheese recipe original?
What makes a cheese recipe original?

September 02, 2016

Cheesemaking is process-oriented. When you taste a cheese, your experience is  less a simple combination of raw materials, and more a carefully orchestrated chain of chemical reactions between said raw materials. Timing, temperatures, acidity levels and technique define a cheese recipe.

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