Pine Stump Farm


Havarti
Traditionally made with cream, my Havarti is drier and full-flavored, as it is aged a full 60 days to develop the nuttiness that my cheese carry. It is firm and buttery flavored.
Preparation: As a sandwich cheese, this is a very versatile cheese and can also be used shredded as it melts well and can be used in pasta. Wine recommendations: This cheese goes well with Beaujolais or Merlot. In summer, sometimes a Pinot Grigio complements it well also. Accompaniments: Fruit: dates, grapes or cherries. Breads: rye or water crackers. Condiments: mango chutney, fresh dill, cilantro, roasted red peppers, or almonds.

Crottin
Widespread enthusiasm for American goat cheese made in the French tradition has created demand for this delicacy. Crottin is made by gently ladling curd into molds by hand. As the whey drips out the holes in the mold, the curd takes on the shape of the mold. Crottin is moist, creamy, mild and snow-white. As it ages, it develops depth and a back of the taste buds tang.
Selection & Storage: As with other goat cheese, wrap in waxed paper or place in a container with a lid. Fresh goat cheeses continue to ripen. Wrapping tightly in plastic speeds decomposition. Use within a week. Preparation: These cheeses are quite versatile. They are wonderful with a salad course. Always try to serve at room temperature. They are delicious with fruit or crackers. Crottin sprinkled with a few cracked peppercorns and drizzled with olive oil and served with crusty bread and a glass of wine makes an elegant hors d’ouevre. Wine recommendations: Enjoy Crottin with fruity, dry whites, such as Sauvignon Blanc or Sancerre or with light, fruity reds such as Beaujolais or Marqués de Cáceres. Accompaniments: Fruit – figs, dates. Bread – walnut, whole wheat. Condiments – olives, almonds.

Asiago
Asiago derives its names from a small town in northern Italy. Modern Asiago has a pale bone-to-amber interior that has a slightly translucent quality. The flavor is surprisingly nutty and has a slightly lemony aftertaste. As the cheese ages, the interior hardens and the flavor grows stronger and more tangy. After the interior is the color of honey. Asiago tastes like a cross between white Cheddar and Parmesan.
Selection & Storage: Select Asiago with a solid rind. Store in its original packaging the the refrigerator. After it is opened, wrap the remaining cheese and refrigerate. Use within 2 weeks. Preparation: Asiago is a perfect snack or lunchtime cheese to accompany salami and crusty bread. Aged Asiago is often grated for pasta, gratins, and soups, cubed in salads, and eaten by itself. The flavor is penetrating so it can be used sparingly. Wine recommendations: Enjoy Asiago with any light fruity reds. Aged Asiago chairs best with bigger Italian reds such as Barolo, Chianti, or Sangiovese. Accompaniments: fruits – figs, grapes, apples, pears. Breads – Italian, breadsticks, flat brea. Condiments – pistachios, salami, pasta, olives.

Parmesan
Hard cheeses like Romano and Parmesans are categorized as granas, which refers to the granular texture they develop with aging. This ancient, cooked, pressed cheese has a natural white-to-yellow rind and white-to-pale interior. The flavor is salty, with a touch of nuttiness and the characteristic lemony tang.
Selection & Storage: We pre-grate our Parmesan and lightly dry for maximum storage life. As we sell it in plastic bags, you may want to move the cheese to a jar or bowl when you get it home. Try to consume it within a month. Preparation: Parmesan is traditionally grated over pasta, combined with all manner of vegetables, and enjoyed on its own. Shred or shave off slivers and serve with salami and bread, nibble with olives, or sprinkle over pasta. Try stuffing tomatoes, mushrooms and other vegetables with shredded Parmesan. Wine recommendations: Enjoy Parmesan in a variety of dishes with medium to full-bodied reds such as Sangiovese, Zinfandel, and Cabernet Sauvignon. Accompaniments: fruit – peaches, melons, figs. Breads – olive, crusty Italian. Condiments – Greek olives, pepperoncini, marinated vegetables, tomatoes.

Farmstead Aged Goat Cheese