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Goodale Farms’ new hard cheeses: Clockwise from the upper right is Bo’s Bold cheddar, Cappy’s Clothbound cheddar is on the bottom, and the Danchego is the upper left (Credit: Monique Singh-Roy)

Sharp, bold and earthy.

Those are a few words that come to mind when describing the four new cheeses just released by Goodale Farms in Aquebogue.

Three are hard cheeses — two cheddars made with raw cow’s milk and a manchego made with a mix of raw cow’s and sheep’s milk. The fourth is a deliciously pungent goat cheese with the consistency of brie made in the Valençay style.

Everything is made at the Main Road farm using milk from Goodale’s livestock.

Hard cheeses take longer to make than soft cheeses and are much more labor intensive, said Goodale Farm’s cheese maker Katie Fals.

“You have to cook the curd twice to make hard cheese. It makes the curd harder, and then you have to press it,” she said.

From there, the cheeses are pressed into a mold, then placed in a special room to be aged from six months up to a year and a half.

“The Danchego and Cappy’s Clothbound Cheddar were aged for over a year,” Fals said. “The Bo’s Bold Cheddar was aged for about a year.”

Bojangles Bold Cheddar is a light yellow mild cheddar made with raw cow’s milk. Named after Goodale’s father, he described the cheese on his Facebook page as “a nicely aged cheddar, just like the man.”

Cappy’s Clothbound Cheddar is a darker cheddar with a sharper, earthier flavor. Named in honor of Goodale’s grandfather, the farm’s Facebook page describes it as “… a sharper, hard cheddar, just like the man.”

The Danchego is a Manchego cheese. Light brown in color, it has a tangy flavor. Named after his late brother Dan, Goodale described him on Facebook as having a heart of gold. “I am sure he would help the sheep; they need it the most.”

The fourth cheese, made in the Valençay style, is a French cheese named after a town in central France. Coated in wood ash on the outside, the soft goat cheese has the consistency of brie, with the flavor of a strong, odorous blue cheese.

“It’s a really pretty cheese,” Fals said.

The four new cheeses are now on sale at Goodale Farms. They will not be available wholesale and will only be sold at the farm stand and through the CSA program.

In other news, a crew from “The Rachael Ray Show” was at the farm Thursday shooting an upcoming episode. Stay tuned.

Goodale Farms is located at 250 Main Road in Aquebogue. For more information, call (631) 901-5975 or visit goodalefarms.com.

Goodale Farm's new Valencay goat cheese (Credit: Monique Singh-Roy)
Goodale Farm’s new Valencay goat cheese (Credit: Monique Singh-Roy)
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