bon anniversaire
Raw Cow’s Milk Large format washed rind cheese
Conceived on a brisk January morning in 2019, Bon Anniversaire, our certified organic, raw cow’s milk, large format, washed rind cheese was the result of a new adventure fueled by love—for our farm, our dedicated team, and, of course, for the art of crafting exceptional cheese. Bon Anniversaire stands as a piquant powerhouse, boasting bold flavors and a luscious texture. Its subtle stinkiness is a badge of honor, a testament to the character and complexity within where luscious yogurt undertones harmonize with nuanced hints of both sour and sweet cream. This fudgy and densely textured delight promises a decadent experience, captivating the palate with its rich and nuanced taste.
The cheesemaking process of Bon Anniversaire commences just as our other cheeses do. Milk from our own on-farm dairy herd is transferred from our milk room to the creamery, where it is warmed and paired with a starter culture, paving the way for rennet to induce the coagulation of milk proteins. Employing large cheese knives, our cheesemakers artfully cut the curd, creating curds that define the future texture and form of the cheese. After stirring whey separation begins, impacting the cheese's final texture. The drained curds are meticulously hand-scooped into molds and the trays of curd filled molds are flipped, aiding in whey expulsion and contributing to the unique character of each cheese.
Once the hoops bid adieu, Bon Anniversaire is salted by hand and transferred down into the cheese caves. Our cheesemakers lovingly turn these cheeses daily, and tend to rind development by washing with a morge (a morge is a term for a brine and bacteria solution that each cheese is literally washed in) up to once a week. These raw milk beauties stay in the aging caves for 90 days to develop the complex flavors this special cheese offers before being wrapped up and sent on their way.
The exterior of our Bon Anniversaire cheese presents itself in a captivating soft orange hue and encases the epitome of bold, funky, stinky, and buttery goodness. This six to seven pound hunk is more than just cheese; it's a celebration, a homage to our first ten years of farming and cheesemaking. The interior’s fudgy and dense texture along with a paste the color of pastured butter creates a creamy delight on your palette and the flavor boasts of yogurt undertones with hints of sour and sweet cream. This fudgy, dense cheese promises a rich, indulgent experience, perfect for those seeking a harmonious orchestrated blend of flavors. You can read all about the making of Bon Anniversaire – our “funky hunk” in our stories.
Pairings
The creamy yet wild flavors of our raw milk Bon Anniversaire means one thing for a pairing: the wine better be ready to stand up to some funk. After trial and (liquid) error, we have two favorite wine pairing options to share.
Pét Nat Rosé
A chilled glass of rosé is a Martha’s Vineyard summer staple, and the 2021 Saint Cyr Pét Nat Rosé from Beaujolais, France, is a new summer staple on the farm now that we’ve tried it with Bon Anniversaire. Floral and juicy with cream and stone fruit, it’s a combination you won’t want to miss.
This isn’t your average sparkling rosé; this is a “pét nat,” short for the French term 'pétillant naturel.’ It refers to a form of sparkling winemaking where the wine goes through one singular, continuous fermentation. There are “pét nats” from every winegrowing region so ask your local wine store what “pét nats” they sell and see what style you prefer.
Pinot Noir
Any red wine that’s served alongside this free-wheeling cheese needs a light touch, something with just hint of fruit and spice, such as a Pinot Noir from Oregon, New Zealand, or France (red Burgundy). We swooned over the 2021 Siduri Wines Pinot Noir from Willamette Valley, Oregon, with a nub of Bon Anniversaire: a perfect complementary pairing, with the richness of the wine bringing out the funkiness of the cheese.
There are dozens of wonderful Oregon Pinot Noir producers, including Eyrie Vineyards, Domaine Serene, and Patricia Green Cellars. A Red Burgundy from France or a New Zealand Pinot Noir are excellent alternatives; these are cooler climate growing regions that result in a more delicate Pinot Noir.
