Eating Cheese at Artisanal

Posted by Maddie on August 16, 2011 at 3:10 PM

Lily (pronounced Lilay) is a hard cow milk cheese from Vermont that is trying to model the French Coulommiers.

My thoughts: A little salty, tastes like a salty cream cheese. Tastes great near the rind because it is more sticky and liquidy. Has mushroomy flavor. You can taste the bitter amonia aftertaste. The firmer middle tastes similar to the Jersey cow cheese I tried at Artisanal a few days ago. Complementing rind. I rate it a +1.  Here is a link to a picture. The structure and shape is modeled after the French coullemiere but it will be available in a  3 pound version, a 1 pound version, and a 2.2 kg version. Artisanal Cheese will be selling this cheese soon.

Matched with a poem?

THE LAYERS by Claire Beynon (

I have walked through many lives

some of them my own,

and I am not who I was,

though some principle of being

abides, from which I struggle

not to stray.

When I look behind,

as I am compelled to look

before I can gather on my journey,

I see the milestones dwindling

toward the horizon

and the slow fires trailing

from the abandoned camp-sites,

over which scavenger angels

wheel on heavy wings.

Oh, I have made myself a tribe

out of my affections,

and my tribe is scattered!

How shall the heart be reconciled

to its feast of losses?

In a rising wind

the manic dust of my friends,

those who fell along the way,

bitterly stings my face.

Yet I turn, I turn,

exulting somewhat,

with my will intact to go

wherever I need to go,

and every stone on the road

precious to me.

In my darkest night,

when the moon was covered

and I roamed through wreckage,

a nimbus-clouded voice

directed me:

"Live in the layers,

not on the litter."

Though I lack the art

to decipher it,

no doubt the next chapter

in my book of transformations

is already written.

I am not done with my changes.


Categories: Cheese, Artisanal

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