After a week in cheese-free China, I had to make a stop in Brennan's this morning, where I picked up one of the remaining World Championship cheeses, this one an Ouray from Sprout Creek Farm in Poughkeepsie, New York. According to the Farm's website, "this cheese has a buttery fresh flavor that is best eaten without crackers or bread." Funny, but I kept wishing I had a good cracker. My hunk was a bit chalky and it was bitter, not buttery.
Unfortunately, I was unable to discover the origins of Ouray cheese. A search of CheeseNet comes up empty. Is it possible that is comes from Ouray, Colorado?
Despite my disappointing first encounter with Sprout Creek Farms, I would be completely on board for a Vocation Vacation -- a two-day cheesemaking trip to Sprout Creek. Hmm. Maybe something to think about for my sabbatical next spring?
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