Ledyard (Week 36)

ledyard
It’s gone before you know it: must..eat…Led….yard

Cheese: Ledyard

Producer: Meadowood Farms

Where: Cazenovia, New York

Just southeast of Syracuse in New York is Cazenovia, and don’t say “well, everybody knows that”. Cazenovia is home to a little over 7,000 souls and at least one ridiculously photogenic farm, Meadowood. Oh, be that way, don’t take my word for it. Look at their website and then agree with me, that’s fine. Meadowood is home to a herd of East Frisian sheep. Apparently these woolly wonders are the best that sheepdom has to offer in versatility: they produce a lot of milk, compared to other sheep, they provide fine wool and if all else fails, they don’t taste so bad either. The perfect package for a relatively small farm. The cheesemaker here is a woman by the name of Veronica Predraza, and

You can listen to a radio interview with her here. I just thought that I could put that in here, because I have not yet had the opportunity to link with a radio program. You can skip the first 2:12 minutes.

ledyard-ii
Ledyard – competition in the background

Veronica gave us Ledyard, this week’s cheese. She clearly knows her stuff and ended up borrowing an Italian tradition – that of the leaf-wrapped robiolas – for this particular cheese. so you take your soft ewe’s milk cheese, soak some grape leafs in beer (Deep Purple, a beer made with Concord grapes added for flavor and the purple color), slap ‘em on the cheese to create a neatly wrapped package, let it age for 4-6 weeks and voilà, you got yourself a cheese that is something else altogether. Ledyard is fresh, with some herbal notes, a bit of yeast and a bit of fruit, and yes, this time around I mean all of this high-falutin’ stuff: the cheese packs a lot of different flavors in each bit, and they all seem to be vying for attention, not all together, but one after another, which makes eating the cheese pleasantly confusing (is it a vegetable? No! Is it cream? No! Is it a drink? No!)

Notable: Ledyard became this week’s cheese after a pitched battle with the other cheeses I got from DTLA Cheese, a battle that took the shape of a true cheese orgy: the Smoked Kashar from Parish Hill Creamery in Vermont, the formidable Bandage Wrapped Cheddar from Fiscalini in Modesto in the Golden State, the Adair from Jacobs and Brichford in Indiana’s Whitewater Valley and the take-no-prisoners stinky Dorset cheese from Consider Bardwell Farm of West Pawlet in Vermont. Given the strong field – much better and more competitive than the republic presidential slate. And because of that, let’s show all of the contestants: drrrrrrrummrollllll:

smoked-kasar
Smoked Kashar from Parish Hill Creamery
cheddar
Bandage Wrapped Cheddar from Fiscalini Farms
adair
Adair from Jacobs and Brichford Farm
dorset
Dorset from Consider Bardwell Farm
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