36 culturecheesemag.com B E S T C H E E S E S 202 2
ST. GERMAIN
Blakesville Creamery
Port Washington, Wisc.
This semi-firm and mild, milky winner is made in a style similar
to sheep's milk, natural-rind tommes from the Pyrenees. Only
St. Germain hails from one of Wisconsin's newest creameries.
Founded in 2020, Blakesville Creamery makes all its cheeses
from its herd of 900 goats, comprised largely of Saanens. St.
Germain finished First at the ACS Judging and Competition in
goat cheeses aged over 60 days and won Best of Class at the
WCCC. A great snacking cheese, it has a sweet tang upfront
followed by subtle herby notes.
HAYSTACK PEAK
Haystack Mountain
Creamery
Longmont, Colo.
The 2022 winner in the
ACS soft-ripened cheese
category, Haystack Peak is
a pyramid-shaped mound
with a distinguishing ash
rind. This cheese, made from
milk the company works
diligently to source locally,
ripens from the outside in.
The white paste in the center
is light, slightly lemony, and
mildly goaty. The gooier
cream line is muskier like hay.
PURE LUCK FETA
Pure Luck Farm & Dairy
Dripping Springs, Tex.
Amelia Sweethardt, daughter of Sara Bolton, founding farmer
and cheesemaker at this homestead operation located just
west of Austin, continues to produce award-winning cheeses
like her late mother did. This cheese took First in the 2022 ACS
goat feta category, a repeat performance from 2013 and 2010.
Inspired by the family's Greek heritage, this was the first cheese
Amelia recalls learning to make and age, and it remains a firm
favorite. The texture of the bright white cheese is crumbly while
the taste is rich with a salty tang and clean finish.
PURE LUCK FETA + ROASTED BUTTERNUT SQUASH
Casie Wiginton, a Certified Cheese Professional with Antonelli's Cheese
Shop in Austin suggests crumbling the feta over a roasted Hasselback
butternut squash seasoned with baking spices and a hint of chipotle.
