Eidolon Cheese

certified organic, bloomy rind cheese

The name Eidolon, borrowed from Whitman, signifies more than just a mere ideal; it embodies an image of an idealized essence. In Greek mythology, eidolons are mere specters or ghosts, yet Whitman's interpretation expands its meaning, capturing the essence of living within the memory of a feeling—a tapestry woven between past and present, reality and myth. It may seem like a weighty name for our sweet little companion, but it serves as a poignant reminder. 'Eidolons' can be guides on our journey, but caution is necessary, for they have the potential to envelop our entire reality if given the chance. It's prudent to grant them their space while grounding ourselves in the present moment.

After the unfortunate fire that consumed our entire creamery and erased five years of hard work, the name Eidolon came to perfectly encapsulate the essence of a cheese that holds a special place in our hearts. The fire added an extra layer of complexity to the process but, through perseverance and dedication, we eventually were able to find the heart of this cheese. Now, for us, this cheese stands as a symbol of resilience, born from adversity and transformed into a testament of passion and dedication to this farm. It reflects not only the terroir of our land but the journey of overcoming obstacles to create something truly extraordinary.

The cheesemaking journey of Eidolon, our certified organic bloomy rind cheese, kicks off with the transfer of our cow’s fresh milk from our milk room to the creamery. After heating it to a specific temperature for pasteurization, a starter culture is introduced, setting the stage for rennet to coagulate the milk proteins. The coagulated milk is then cut into curds and whey, a crucial step that determines the size and shape of the curds. We delicately drain the whey and hand ladle the large delicate curds into the hoops. It  is a meticulous process that significantly influences the final texture of the cheese. 

Fresh Eidolon emerges from the hoops, a pristine canvas waiting to be transformed into a culinary delight. As it rests in a bath of brine, the cheese indulges in a slow absorption of the essential salt that will enhance its flavors and contribute to its unique character. Once the brining process is complete, our cheesemakers delicately place the cheeses on specialized aging racks, where the magic of Eidolon truly begins. Each day, the cheeses are carefully turned and the bloomy white rind is patted down. It is a delicate and intimate gesture that plays a crucial role in shaping the final product ensuring an even development of flavors and textures. 

Eidolon evolves through two distinctive flavor profiles as it matures. In its younger stage, Eidolon’s bloomy rind features hints of portobello mushroom, complemented by a citric, lemony, and tangy firm center. As the cheese ages, the flavor profile deepens, offering earthy notes of the forest floor, cultured butter, and a nuanced hint of something reminiscent of potato chips. With time, the texture transforms from a firm center to a satiny, gooey, flowing paste, achieving its peak ripeness for a truly indulgent experience.

Pairings

To find a great pairing was, oddly enough, quite difficult for the grassy, earthy notes of Eidolon. We thought it would be a simple task and a cheese that would change to fit with most everything but we were wrong. This beautiful cheese has a mind of her own!

Crémants

Alas, there was a clear winner: a sparkling wine from France. While Champagne is never a bad idea, we find the Crémants from the other wine regions of France to bring out the subtlety of Eidolon while the bubbles act as a counterbalance to the oozing texture. (Crémants are made using the same method as Champagne, just with grapes specific to that region.) Try a Crémant de Bourgogne, Crémant de Alsace, Crémant de Loire, Crémant de Bordeaux, or Crémant de Limoux (ask your wine shop; they’ll have tons of options) and discover your favorite.

We wanted to shout from the rooftops when we tasted Albert Bichot Crémant de Bourgogne Brut Reserve alongside Eidolon; it was that delicious. The complementary flavors were outrageous: the crisp apple notes of the wine brought out the apple and celery elements of the Eidolon and the bubbles cut the richness like a knife. Ask your wine store for their favorite Crémant de Bourgogne producers; you can’t go wrong.