Wild Boar
- Producer
- Charleston Artisan Cheesehouse
- Country
- United States
- Region
- South Carolina
- Size
- 4 in diameter x 2.5 in height
- Weight
- 14 oz
- Website
- www.charlestoncheesehouse.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Vegetable
- Rind
- Mold Ripened
- Style
- Soft-Ripened (Brie-like)
- Flavor
- Flavor added to paste
Charleston Artisan Cheesehouse crafts and ages a range of cheeses on location in Charleston, South Carolina. Since 2014 the creamery has been owned by chefs Greg Tatis and Monica Jaramillo, who specialize in recipe development and cheesemaking, as well as by Pete and Heather Holmes, who specialize in sales and marketing. The four owners strive to create wholesome cheeses that inspire the joy of eating locally produced, artisanal foods. The cultures used in production are chosen to create cheeses with taste and quality characteristics comparable to raw/thermized milk cheeses.
Milk used in production of the cheeses is sourced from Hickory Hill Milk, which has been owned and operated by Watson Dorn and his family the same land for 20 generations. Cows graze freely on pasture for 18 hours a day, and antibiotics are never added to feed. Milk is hormone free and non-homogenized, and pasteurization is performed at a low temperature in an effort to maintain as many of the milk’s natural enzymes as possible.
Wild Boar is a flavored version of Charleston Cheesehouse’s flagship Battery Park. Described as a cross between a brie and a farm cheese, the production process for these these bloomy-rinded discs is completely done by hand, from pouring the milk into the vat, to molding, flipping, wrapping and labeling. In production of this version, wild mushrooms and Oregon black truffles are incorporated into the curd. Discs are aged for three to four weeks.
Tasting Notes
Flavor is mild, with woody and earthy notes and a black truffle aroma due to the addition of mushrooms.
Pairings
Pair Wild Boar with a Pinot Grigio, a witbier or alongside fresh cantaloupe.
