Two years ago, at the American Cheese Conference in Portland, I was lucky enough to taste a wonderfully complex cheddar made by Cabot Creamery of Vermont. I wanted it for Woodlands, but due to production limitations -- this beautiful cheese is first made at Cabot Creamery and then shipped down the road to age in the man-made caves at the small family-run Jasper Hills Farm -- only limited batches of this cheese were available. Over the past two years, Jasper Hills Farm has greatly expanded their aging facilities, and now, just in time for the holidays, I am delighted to be able to introduce the 2006 American Cheese Conference Best of Show, Cabot Creamery Clothbound Cheddar. This much-written about award-winner is on the sharp side, with a delightful, lingering aftertaste. Lovers of cheddar will find it well worth the wait.

Holland’s Beemster goudas are well known here at Woodlands. We regularly stock their Classic, XO and Valasskass cow-milk cheeses. This fall, we will be adding a very special Masters Choice to our Beemster line. Hand-picked by master cheese maker Pieter ter Beek, these best of the year wheels spend 12 months aging, and emerge with a light butterscotch, toffee-like favor, almost like candy. This is a great dessert cheese! And lovers of goat cheese should keep their eye on the cheeseboard, because also coming soon from Beemster is a aged Goat Gouda, which is mild and buttery but still with that kick of goat. Any Beemster cheese you choose will be great addition to your holiday celebrations.

From over Austria’s way comes a seasonal cheese that is truly unique: Die Kaesmacher’s Pumpkin Seed Cheese. This smooth, mild, semi-firm cheese is marbled with crushed pumpkin seeds, and packs a savory punch. Striking on a cheese tray, this autumn-friendly cheese would also taste amazing melted on some hearty rye.

Speaking of seasonal cheeses, Rouge River Blue, the Oregon-made cheese featured in our November 2007 newsletter, is making it annual appearance here at Woodlands. With a silk-like, big bold flavor and a wonderful finish, it’s worth making a special trip to the Market for this fantastic cows’ milk blue.

Also, for the first time ever, we are featuring a Mexican cheese! From the Cotija Valley in the state of Michoacán comes the smoky, crumbly El Queso Cotija de Montana. Made from raw cows’ milk and aged for 10 months, this cheese is firm and a little salty, and great for grating over tamales or salads or even pasta. Use it like a parmesan or pecorino. Or try it sliced on a crusty bread with prosciutto and olives. You’ll know why generations of Mexican cheese makers have continued to make this cheese every summer for over 400 years.

Thank you for reading.

Octavio Saez de Ibarra, The Cheese Department