Cheeses can easily pick up odors from other foods in your fridge. In an attempt to minimize this phenomenon, we’ve created these beautiful, handmade wooden cheese vaults. They’ll help to prevent cheeses from absorbing off-flavors from other like onions, fish, and two-week-old sushi leftovers.
Our cheese vaults also make great gifts for the cheese lovers in your life, as well as an elegant way to present them with a custom cheese sampler (we’ll help you put it together). The vaults alone are $20, or free with a purchase of $50 or more. Give us a call at (720)494-8714, or stop by the creamery to get yours today.
We’re honored to have made the September, “Food Lover’s Guide to Denver” issue of 5280. Check out page 64, where food editor Amanda Faison starts the Cheese section off by calling Haystack ‘s offerings “refrigerator staples.” That’s what we like to hear!
The section is a round-up of the best Colorado specialty cheeses, including our pasteurized, mixed milk baby, Buttercup. Made with our goat milk and cow’s milk from Windsor Dairy and Aurora Organic Dairy, we like to think of Buttercup as being, “the way Velveeta should taste.”
Buttercup’s name and signature pale yellow color is the result of the high beta-carotene content in the grass foraged by the cows. Each four-pound wheel is dipped in wax, and aged for 30 to 60 days. The result is a mild, easygoing, semi-soft cheese that’s incredibly versatile. Use it as a melter, slicer, grater, or snacker. Kids go crazy for it, but obviously, more than a few grown-ups do, as well.
Click here for more information about Murry’s Cave-Aged Haystack Peak and Tremblay Honey. It’s not your average goat cheese!
How to pair wines with artisan cheeses, by Bill St. John, Special to Tribune Newspapers. Click here to read the full article.
By Lesli J. Neilson, The Salt Lake Tribune. Click here to read the full article.
Read in the Boulder Daily Camera.
For Immediate Release 21 August 2010
The fact that there can even be a book called 500 Cheeses is testament to the incredible diversity of these beloved fermented milk products, produced virtually worldwide from the milk of almost every domesticated herbivore, including horses, camels, and reindeer.
500 Cheeses describes the world’s most commonly known cheeses, including those recognized under appellation systems, as well as some of the more unusual ones, such as Nepalese yak’s milk cheese and Filipino kesong puti. From simple cottage cheeses once produced in every home, through artisanal cheeses undergoing a renaissance in the USA, UK, Ireland, Australia, New Zealand and South Africa, to some of the world’s most loved mass-produced products, 500 Cheeses has it covered. [Read more...]