Plymouth Artisan Cheese Revitalized by Young Cheesemaker
Jesse Werner is the young cheesemaker at Plymouth Artisan Cheese in Vermont, and he runs a tight, historically accurate ship. Coming off a second place ribbon at the ACS conference in Raleigh earlier this month Plymouth Artisan Cheese scored this great profile in the Boston Globe:
“I was excited about the possibilities,” says Werner. Nothing in the rental agreement stipulated that the cheese needed to be historically accurate, but Werner made that part of his mission. “Coming in, I really wanted to re-create that early cheese from 1890, to abide by the recipe and try to reposition and rebrand Plymouth cheese,” he says.
He began to produce Plymouth, a granular curd cheese. It’s a sharp, full-bodied, raw-milk cheese that somewhat resembles cheddar, but is created by a rather different technique. Original Plymouth, as it’s now called, is aged at least 10 months; Werner produces several variations on the theme, including younger, older, smoked, and flavored versions. The cheese world has begun to take notice. Earlier this month, Original Plymouth won a second-place award in its category at the prestigious American Cheese Society competition in Raleigh, N.C.