As part of October’s American Cheese Month event at Blue Haven Bee and Southern Origin Meadery’s “Grazing and Sipping”, Jodie Wische donated two wheels of Monroe, their new-ish (it debuted in June 2018) washed rind named after Monroe, Wisconsin where Roth Cheese is located. The Owner and Beekeeper at BHB is a young man named Monroe Brown… so naturally Monroe was “taken” with this cheese.
Monroe, the cheese and not the person, is a stinky, almost two pound disk of pure, luscious delight. Crafted by Cheesemaker Madeline Kuhn, Monroe is the only cheese of its kind being made in Wisconsin.
Monroe (again the cheese and not the beekeeper) is a soft-ripened, double cream made with pasteurized cow milk, brine-washed and aged 30 days in the Roth Cellars next door to the Grand Cru alpine-style cheeses. It is hand-smeared and turned daily to create its tan and pink, tacky surface.
When you open the packaging you get that earthy, mushroomy whiff common in washed-rind cheeses. I am still amazed that stinky cheeses generally taste nothing like they smell. Many people are turned off by the aroma, but suck it up folks and dive in… this cheese is sublime. Because Monroe is a double cream (think brie) it boasts a creamy texture and fudgy density. The taste is buttery, reminding me of toasted baguette slathered with European style butter.
It is made with animal rennet and is therefore not Vegetarian Suitable.
Since debuting last June, Monroe is already garnering awards; receiving a spectacular 99.45 at the 2018 World Cheese Championship and at its 2017 World Cheese Awards debut, Monroe was awarded a Bronze in its category.
Because it is hand-smeared and hand-turned, the production is limited but you can find it at Whole Foods and a few specialty cheese shops.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
Save the date and make your reservations now: Valentine’s Evening, February 14th, at Blue Haven Bee and Southern Origin Meadery Wine Bar: Five luscious hors d’oeuvre, fresh field green salad with French feta, Chocolate and bubbly. $40 per person. Call 706 245 6586 to reserve your table now to celebrate this day with your favorite Valentine.
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