Alpine Style (Kennebec)
- Producer
- Kennebec Cheesery
- Country
- United States
- Region
- Maine
- Size
- 9 in diameter x 5 in height
- Weight
- 6 lbs
- Website
- www.kennebeccheesery.com
- Milk
- Goat
- Treatment
- Pasteurised
- Classification
- Hard
- Rennet
- Animal
- Rind
- Waxed
- Style
- Alpine-style
Kennebec Cheesery is run by mother-daughter team Jean Koons and Linnea Koons Morrison. Originally from New Zealand, both Jean and Linnea were raised on farms. They moved to the U.S. about 15 years ago, settling into a property in Maine that has belonged to Jean’s husband’s family for several generations. Now they produce small batches of cheese each day, using milk from their herd of approximately 28 goats, sometimes also using organic Jersey milk from a neighbor’s farm.
Inspired by cheeses of the Alps such as Comté and Gruyère, yet produced using goat’s milk, Alpine Style is aged 6-9 months before sale.
Tasting Notes
At the end of the aging process the result is a creamy but firm cheese that lends itself to crumbling or grating. Like its famous Alpine predecessors, this cheese has aromas of toasted butter, nuts and grass. The slightly chewy paste is speckled with amino acid crystals. Flavor is round and sharp, nutty and earthy with a slight tang.
Pairings
Pair Alpine Style with a Riesling or with a port. For beer pairings, try something crisp and hoppy such as Maine Beer Company’s Zoe.
