Funkmeister
- Producer
- Haystack Mountain Goat Cheese
- Country
- United States
- Region
- Colorado
- Weight
- 8 oz
- Website
- www.haystackgoatcheese.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Microbial
- Rind
- Washed
- Style
- Washed-Rind
Cow’s milk cheeses are a relatively new venture for this Longmont, Colorado-based dairy, which was founded as a farmstead goat operation in 1989. It was run for nearly two decades by founder and retired teacher Jim Schott, until he ceased his daily creamery work in 2008. Around that time, the dairy began a partnership with the Skyline Correctional Facility in Cañon City, purchasing milk from the facility’s goat farm—a consistent, quality milk source that offers training opportunities for inmates. (For more info, check out culture’s 2012 photo essay on the partnership.) The cow’s milk cheeses, released in mid-2015, are made with organic milk that’s sourced from a local dairy.
Funkmeister’s name—which supposedly translates to “foreman of the funk”—says it all. The double-cream cheese, made from organic cow’s milk and cream, is washed repeatedly in brine while it ages, developing an orange-red rind.
Tasting Notes
With a supersoft texture reminiscent of softened butter, or even queso dip, Funkmeister exudes aromas of sausage, bread and stone. On the palate, it’s total salt bomb; its kick brushes away some of the funkier elements in the background, which linger on the palate (oceany notes, mushroom gratin).
Pairings
Slather this cheese on some bread to tamper down saltiness, then wash it down with a floral, piney IPA.
