Kinsman Ridge is made by Doug and Debby Erb at Landaff Creamery in New Hampshire. It is a raw cow's milk washed rind cheese that is allowed to develop a growth of white mold near the end of its aging. It is aged in a cave contructed by the Kehler brothers at Jasper Hill. It is very similar to Tomme de Savoie. The paste is pale yellow and semi-firm.
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| Kinsman Ridge |
It is aged about three months. It is described variously as: (a) "'earthy' - buttery and milky...a deep flavor of the caves in which it ages, a pleasant mustiness and depth..."; (b) "rich, milky flavor graced with notes of earth, mushrooms, and pungent wet straw;" (c) "herbal and spicy notes of onion, garlic, dill, mustard, saffron; additionally the nuttiness of browned butter, the texture - pliant yet creamy; perfectly salty." I bought ours at DTLA Cheese in Los Angeles. When I initially tried it I thought it was just okay. But now, 2 1/2 weeks later I'm trying it again and absolutely love it. Amazing what a little aging will do. Looking at the descriptions above, buttery, milky, nutty, pliant yet creamy and perfectly salty all apply. Even earthy kind of applies, although it is not nearly as earthy as some other wash rind cheeses I've tried.
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