Friday, December 31, 2010
Various magazines, columns and blogs had good things to say about our cheeses; the latest from Janet Fletcher this week in her San Francisco Chronicle cheese column. An admitted fan of Grayson, she praised Appalachian saying "the internal color is fantastic, a deep sunflower yellow from the carotene in the cow's diet." She went on to note "the aroma is shy, hinting at warm butter and cream, the flavor mild and buttery... the cheese coats your palate, like soft fudge".
Thanks Janet, and many thanks to all our friends and customers for a great year. Here's hoping 2011 lives up to it!
Thursday, December 9, 2010
Enjoy the snow, everyone!
Friday, November 19, 2010
Winners for the Good Food Awards will be announced at a ceremony in San Francisco on January 14, 2011.
Friday, November 12, 2010
Installation of this system has been yet another step in Meadow Creek's long term focus on sustainability, one of the Dairy's primary goals from its very beginning in 1988. The low emissions boiler uses downed wood from our 80 wooded acres - allowing us to close the waste loop and utilize more resources from the farm. We can truly boast that our award winning cheese based on flavor and texture is also a winner for the environment.
Friday, November 5, 2010
Friday, October 29, 2010
Our cheesemakers are really pleased with this year's Mountaineer. They feel it has hit its stride tasting sweet and fruity, with a satisfying toasted aftertaste. The wheels wield 14 pounds of tasty goodness and they'll be rolling every which way into specialty cheese shops next week. We dare you to spot (and taste!) these delicious red giants.
Friday, October 22, 2010
We are pleased to announce the release of our newest experiment in affinage -- the Mini Grayson. For some time we've had an interest in making a smaller format cheese, and our very successful Grayson seemed a perfect candidate. We combined the traditional European practice of washing cheese in spirits with Highland Brewing Company's excellent local beers to create a cheese that surpassed our expectations. More than just a pint-sized Grayson, the Mini has taken on a style all its own.
Petit and flavorful, the Mini has Grayson's distinctive reddish-orange rind but with a silkier, melting texture. In taste it is sweet and grassy with a mild yeastiness and a strong creamy finish. As the Mini crosses the sixty-day line, it takes on more of the characteristics of the beer we wash it in, developing a sweet, hoppy taste like the head on a pint of draft beer.
The Minis are going out to retailers as we speak, though in very limited quantities. Keep an eye out for these little gems!
Friday, October 15, 2010
Pregnancy is a big deal on dairy farms; without it cows would not give milk. On both conventional and seasonal dairies, all cows get a 60-day rest, or dry period, before calving. However, on a conventional dairy a certain percentage of the cows are dry at any given time and the rest are at various stages of lactation. This results in milk that is virtually the same year round.
On a seasonal dairy like Meadow Creek, the milk changes with the season. This is due in large part to the fact that all cows are bred in the same short time frame and will all calve within a 60-day time period starting in March. And all are dry at the same time from late December until they calve. In the spring all our cows are in early lactation, giving milk with lower fat and protein, while in the fall they are all in late lactation, giving milk that is high in these milk solids. The result is a seasonally changing cheese, as you Grayson fans are well aware.
Thursday, September 30, 2010
Tuesday, September 21, 2010
Galax, Virginia (September 1, 2010) - Meadow Creek Dairy took two separate awards for their cheeses this year at the 27th Annual American Cheese Society Competition.
Their Appalachian took first place in the brand-new American Originals -- Original Recipe category, while Grayson was awarded third place in the Farmstead Cheeses category. This is Appalachian's second award, and the fourth year running that Grayson has placed in the competition, including an award for Second Best of Show in 2008.
The American Cheese Society is a trade organization representing cheesemakers from all over North America. This year's competition, held in Seattle, Washington, featured a record-breaking 1,462 cheeses from 225 cheesemakers. The Original Recipe category was created this year as a way to recognize cheeses which do not follow an established cheesemaking tradition. It was one of the most hotly contested categories at the competition, with cheeses tying for both second and third place.
“We’re very honored by this award,” says cheesemaker Helen Feete. “We’ve made Appalachian for twelve years now, and over that time we’ve taken elements from several different cheese styles, but we’ve avoided patterning it on one specific cheese. Our goal has always been to make a cheese that showcases our milk and our mountainous terrain. Being labeled an American Original by this award makes us feel like we’ve reached that goal.”
Meadow Creek Dairy is a seasonal grass dairy located outside Galax, Virginia which specializes in aged raw milk cheeses. The Feete family (Helen, Rick, Kat, and Jim) established their dairy in 1988 and began making cheese in 1998. Besides Grayson and Appalachian they also make an alpine-style cheese called Mountaineer. For more information, visit their website at www.meadowcreekdairy.com.