The Lady was recently in New York and stopped in at Beecher’s Handmade Cheese in the Flatiron District with her friend, Denise. The two were greeted by and visited with the Head Cheesemonger, Elena Santogade, who competed last summer in the 2012 Cheesemonger Invitational.
After checking out the cheese counter, filled with American Artisan cheeses, Denise and The Lady visited The Cellar, open in the evening, and where the caves are aging the new Washed Rind, Flatiron cheese, exclusively made at Beecher’s New York.
The Lady served the Flatiron last night for “dessert” following the Fresh Green Salad and Holy Smokes!! the swooning around The Manse was off the charts; even The Lady’s enthusiasm was well… a bit… un-ladylike… as for me, I suppose my reaction was also a bit over-the-top… that’s how good this cheese is…
As with all washed rinds, at room temperature Flatiron emits a stinkiness; pleasantly mild, but noticeable The B. linens created from the washing produced a slightly tacky, salmon-tinted rind.
The texture is elastic with a creamy, center paste with a few tiny eyes becoming firmer near the rind. The paste is a pale ivory becoming more yellow as it nears the rind. All-in-all, a beautiful cheese.
But beyond beautiful is the taste: nutty and tart with a bit of sourness that adds character and complexity. The taste is simply amazing; smooth and creamy on the palate.
Once more, Kurt and his Cheesemakers have created yet another superb American Original…
Alone this cheese is marvelous but when you top it with a dollop of Strawberry Balsamic Jam, a bit of heaven explodes in your mouth. The bite of the balsamic vinegar and the sweetness of the strawberries makes a sublime pairing. Thank you Elena for bringing these two tastes together.
The Lady added a few Natural Flavor 34 Degree Crackers to the plates; tasty but never gets in the way of the taste of the cheese.
I give Beecher’s Flatiron 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: On a cheese board, it’s perfect. I would also suggest this cheese would melt well and make a terrific grilled cheese.
Wine Pairing: Pinot Grigio.
Beer Pairing: Dopplebock.
Source: Pasteurized cow milk from farms in the Albany, NY area.
FTC Full Disclosure – The manufacturer sent me their product(s), without any obligation on my part, hoping I would review the product/cheese. For more information, please see my About Me page.