Quantcast

Cirrus

Producer
Mt Townsend Creamery
Country
United States
Region
Washington
Size
3 ins diameter, 1 in high
Weight
5 oz
Website
www.mttownsendcreamery.com
Milk
Cow
Classification
Soft
Rennet
Animal
Rind
Mold Ripened

Founded in 2005 by Matt Day and Ryan Trail, Mt Townsend Creamery is located on the Olympic Peninsula in Port Townsend, WA. Having had a successful tenure at the New Belgium Brewery as a process engineer, Ryan started to become interested in cheesemaking. Together with his friend Matt, Ryan began experimenting with in his kitchen and soon thereafter, the two enrolled for a cheesemaking class at Washington State University. From there, they hooked up with fellow co-founder Will O’Connell who had been trying to establish a farmstead creamery, and the three joined together to get Mt Townsend Creamery up and running. After 2 years Will decided to pursue other interests and Matt and Ryan assumed full management of the creamery with Ryan focused on cheese production and creamery infrastructure and Matt managing Marketing, Sales and general business issues. Inspired by the Olympic Peninsular’s rich dairy history, Mt Townsend produces a variety of cheeses all made from Brown Swiss and Holstein cow’s milk. Mt Townsend has partnered with Maple View Farm, a 275 cow dairy located 30 miles from the creamery. The dairy delivers milk directly to the creamery and Mt Townsend has a close working relationship with the farm. Named after the white clouds that hang over the Northwest Olympic Mountains, Cirrus was one of the first cheeses made by Mt Townsend.  Similar in style to a Camembert, but with a slightly more dense texture, the cheese is produced using a partial lactic coagulation process.

After pasteurization, the milk is cultured and allowed to acidify naturally before the rennet is added.  After coagulation, the curd is cut and carefully transferred to the cheese molds where its allowed to drain naturally.

After unmolding, the young cheeses are transferred to a drying room where they’re left overnight.  This helps to wick away moisture from the surface and aids in the development of the rind.  The following day, the cheeses are dry-salted and moved to a ripening room where they will remain for about eight days.  At this point the cheeses are wrapped and aged for a further three or four weeks before release.

Cirrus has a semi-soft, fudge-like texture and ivory-colored interior paste with a white bloomy exterior rind. 

Aromas are of mushrooms and earth with distinct flavors of cream and salt.

 

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe