the cheese blog

Sprout Creek Barat

While in New York I was picking up some items for a picnic in Central Park at the Columbus Circle Whole Foods and decided to see their cheese selection. It was a bit pedestrian and safe as selections go, but I did notice a small wheeled cheese (maybe a pound in weight) with a great grayish, rough and craggy rind. It was Barat from Sprout Creek Farm in Poughkeepsie, New York. Between the rind and it being a local cheese, I had to give it a try.

The cheese is made from unpasteurized cow’s milk. It is well aged, such that the rind takes on a thick, crusty texture. The texture is like an aged cheddar or gouda: firm, dry, flaky, with small crystals. It had a wonderful nutty and briny taste, some carmel overtones, and a sharp finish. I could see this being a good cheese for grating over pasta. It was a bit much on it’s own, but with something sweet to balance the salty and sharp tastes it would be even better. Recommended. A real find!