Over on the Artisanal blog, Max McCalman waxes eloquent on Grassias, a new cheese from Paula Lambert:

This attractive little cheese is made with a mix of cow and goat milk, and then encircled with Lemon Grass leaves. The blend of cow and goat is a plus on its own, like the “best-of-both-worlds.” Quite frankly, some people just can’t do the goat, or so they believe. The Grassias may turn out to be an excellent gateway to the wonderful family of goat cheeses, the goat flavor moderated by the buttery cow.

We began working with Paula on developing this cheese over a year ago. One of the original sixteen retail cheeses looked and tasted fine when it was brand new, but they started to decompose too quickly. They lost their charming flavor and the texture became brittle. Recognizing Paula’s award-winning success with young cheeses, we hoped she could help us come up with a recipe that would work.

Read the full post here