Tumbleweed (Week 10)

San Joaquin Gold & Tumbleweed
Top: Tumbleweed. Bottom: San Joaquin Gold

Cheese: Tumbleweed

Producer: 5 Spoke Creamery

Where: Goshen, New York

I picked up 2 cheeses at C’est Cheese in Santa Barbara, and while I really did like the San Joaquin Gold, I thought the Tumbleweed was the winner in this match. I got a somewhat strange stubby piece that allowed me to cut it up in very thick slices and it went surprisingly fast. Tumbleweed is made with raw milk from grass-fed Holsteins and your tastebuds have to put in overtime to take it all in: it’s buttery, nutty, a little sweet and it somehow never ends. There is just a lot of flavor to be savored. I am sure it pairs great with a robust red wine (this cheese can easily take on a robust Bordeaux or so), I say leave it. Just have nothing but bread and cheese here – there is enough to keep your senses entertained.

Tumbleweed is made by the people at 5 Spoke Creamery in Goshen, in the county of Orange in the state of New York. Their name and their logo feature spokes in a bicycle wheel. The bicycle in turn is a symbol for taking time to do and to enjoy things. Their cows, Holsteins, are grass-fed and the milk used for cheese is raw. The website extolls the virtues of unpasteurized milk and they point out that 70% of all European cheese is raw. The cheese is aged up to 12 months and that of course helps the taste truly unfold. The creamery is in a farm that is over 110 years old but has been renovated to house a state-of-the-art sustainable operation that cranks out the dairy gold. Alan Glustoff owns 5 Spoke and you can see him at his farm in this video.

By the way, just because in my very informal taste test the San Joaquin Gold from Fiscalini’s came in second, doesn’t mean you shouldn’t get some if you can lay your paws on it. They’ve been in the cheesemaking business for over a hundred years – and this particular cheese has a cow stamped into it – what is there not like ?

C'est Cheese
At the Cheese Counter in C’est Cheese
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