Lovely Lavender…

Hello Fellow Cheese Lover!

I just came back from a visit to my three local supermarkets…just trying to pick up a few essentials. I am not sure how the grocery store conditions are near your home, but they are still pretty rough where I live. While it may not surprise me that people are hoarding some pantry stocking items, it does surprise me as items that are abundant as black pepper are out of stock. Hmmmm…that is a head scratcher! Well, while in the spice aisle, I decided to look closer through the Morton & Bassett Spice Collection…I like these because they are local, offer some unique flavors, and clean graphics. Then one caught my eye…Lavender! 

Lavender as an ingredient can be really wonderful…especially if used in the right amounts. Something about Lavender always makes me think of late Spring/early Summer. It is fresh, bright, and its flavor as an ingredient always catches me off guard. So, with no black pepper in hand, I did leave the store not only with the Lavender, but my idea for this week’s post…

Lavandula (common name lavender) is a genus of 47 known species of flowering plants in the mint family. Originally found across the European and African coastal regions, it is now common around the world and has found its way into the culinary world. While there are many varieties, English lavender (Lavandula Angustifolia) is the most commonly used species in cooking, as it has an aromatic, sweet fragrance with lemon or citrus notes.

…and not surprising, many cheesemakers have enjoyed using it as a unique flavoring as well.

Photo courtesy of Shy Brothers Farm

Hannahbells® was one of the very first cheeses that I tried that started using Lavender. While they make several different varieties that have won national awards, the Lavender ones are my favorites. Produced by the Shy Brothers Farm located in Westport, Massachusetts, the farm is run by the four youngest brothers (of seven) that are truly “shy”…that is not their last name. 

These cute little “bells” are about the size of a thimble, are hand-made, and come in these little wooden trays. These bells are always a hit on a cheeseboard, so ask your local cheesemonger to try them out!

One of the next ones that I want to share with you is a brand called Nettle Meadow Artisan Cheese. Initially, it was the word “Nettle” that caught my eye, as Nettle is a type of plant that can be used in helping the milk coagulate in cheese making instead of using animal rennet (more about this later in a future post).

The Nettle Meadow Artisan Cheese Company was founded in 1990 and is owned and operated by Lorraine Lambiase and Sheila Flanagan in Warrensburg, New York which is about an hour North of Albany. 

While they produce many different styles of cheese (Bloomy Rind, Washed Rind, and Fresh Types), it was the fresh Honey Lavender Fromage Blanc that I had to try! This cheese is a soft, spreadable cheese that was perfect on toasted bread. Can’t find it at your local cheese shop?...You can always purchase it directly from the cheese company here.

The third and final cheese that I would like to review with you is Melkbus®39 Lavender.  This cheese is produced by Uniekaas, a leader in the production of Gouda cheese since 1965. Produced in Kaatsheuvel, Netherlands in 11 lb. wheels.

“This refreshing Spring cheese is produced on a typical Dutch Farm in the middle of Holland known as Het Groene Hart or “The Green Heart” of Holland. Melkbus 39 Lavender starts out as a traditional “Boerenkaas” or Raw Milk Farmer Cheese that it is infused with fragrant French Lavender blooms, rosemary, and thyme just prior to pressing and shaping. After 10 weeks of aging, the lavender’s slightly sweet flair gives this indulgent and creamy cheese just the right balance of floral essence while subduing you into a dreamy state with its herbal garden aroma”- Specialtyfood.com

This cheese is truly unique and a crowd pleaser. Readily available, so ask your local cheesemonger to give it a seasonal try.

So what do I pair with all of these?...Why Mitica® Wild Lavender Honey from Murcia, Spain of course!! This bottle was a gift from my friend, Michael Trullinger at Forever Cheese and I have been cherishing it just for this story. The Lavender flowers yield abundant nectar, from which bees make a high-quality honey. Monofloral honey is produced primarily around the Mediterranean, and is marketed worldwide as a premium product. 

Let the flowers bloom!...Wishing each of you a beautiful and bountiful Spring!

Until next week,

Trevor