Culture Magazine

30 culturecheesemag.com B E S T C H E E S E S 202 2 SAGITTARIUS Shooting Star Creamery Paso Robles, Calif. This sweet cheese has a sweet story to match. Avery Jones caught the cheesemaking bug from her father Reggie, co-owner of Central Coast Creamery, at a young age, and it wasn't long before he helped her establish Shooting Star Creamery so that she could develop new recipes of her own. Since embarking on this ambitious endeavor, Avery has created three sheep's milk cheeses (including Aries, which placed third at ACS in 2019), followed by Sagittarius, her new cow and sheep's milk Gouda. Best in its class at this year's WCCC, this smooth operator is milky and mellow, with warm tropical fruit aromas and notes of brown butter. BOONT CORNERS VINTAGE TOMME Pennyroyal Farm Boonville, Calif. Pennyroyal Farm offers raw-milk Boont Corners tomme in three different age profiles; GFA-winning "Vintage" is right in the middle at five to seven months. Careful ripening brings out the sweetness of both the goat and sheep's milk used to make this subtle yet complex cheese, bringing forth hints of caramel, stone fruit, and buttery pie crust. A rustic, natural rind lends an almost maritime minerality to this well-balanced wheel. Note: because of the seasonal nature of the dairy at Pennyroyal Farm, this mixed-milk iteration is not available year-round; in the fall and winter, Boont Corners is made exclusively with goat's milk. THE INDIGO BUNTING Deer Creek Cheese / The Artisan Cheese Exchange Sheboygan, Wis. "Luxurious" is truly the most accurate way to describe the texture of the Indigo Bunting, which won Best USA Blue at ICDA. Sheep's milk is fortified with cow's cream for a dense, unbelievably creamy paste that becomes silken on the palate at room temperature. This blue is well-marbled, making it a stand-out on any cheese board, with sweet and toasty notes that make it an excellent candidate for dessert pairings like port or candied nuts. Photos: The Indigo Bunting by Natoli Sheldon INDIGO BUNTING + BOTANICAL SPRINGS BIRCH SYRUP Made in small batches in Vermont, this viscous nectar is somewhere between aged balsamic and pomegranate molasses, with notes of tart cherry, boozy raisins, and a hint of smokiness for a slightly savory finish.

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