DEVIL'S GULCH
Introducing Cowgirl Creamery's newest creation - a little beauty
called DEVIL'S GULCH. This new cheese is part of a bigger creamery
project to increase the number of seasonal cheeses we make.
DEVIL'S GULCH will be our winter cheese.
Made with the rich Jersey cow milk from John Taverna's dairy, the
paste is similar to that of our other seasonal cheeses, ST PAT and
PIERCE PT. The rind is lightly dusted in sweet and spicy dried red
pepper flakes grown and oven-dried by Janet Brown at All Star
Organics farm.
The cheese is named for DEVIL'S GULCH, a narrow ravine carved
along the base of Mt. Barnaby, just down the road from Allstar
Organic Farm. The peppers themselves are grown in Allstar’s fields in
Nicasio.
3rd Place - Cheeses Flavored with All Peppers (All Milks) - 2010 ACS competition
All Cowgirl Creamery-produced
cheeses are Marin Organic Certified Agricultural Products.
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| Farm/Company: |
Cowgirl Creamery |
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Cheesemaker: |
Maureen Cunnie |
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Proprietor: |
Sue Conley & Peggy Smith |
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| Affineur: |
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| City,
State: |
Petaluma, California |
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| Region: |
West |
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| Country: |
USA |
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| Milk: |
Pasteurized Cow |
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| Rennet: |
Vegetarian, microbial |
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| Rind: |
Bloomy |
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| Texture: |
Soft |
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| Aging: |
4 weeks |
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| Size(s): |
9 ounce round |
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Wine Pairings:
Riesling, Pinot Noir, Sauvignon Blanc
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