Following is a description of a cheese which I developed over the last year. I named this cheese Walton Umber after the town in upstate New York where my creamery is under construction and the earthy notes of the cheese. The cheese was described by a cheesemonger friend.
From upstate New York, Walton Umber is a cheese that is toothsome and full bodied with a long finish. Made from local raw Jersey cow milk, it is at once earthy, sweet and nutty. In a classic shape that resembles a small pecorino, the texture is firmer with buttery notes and a lightly grainy mouth feel. When eaten with the rind hints of caramel come out. Having a long tangy acidity, this cheese would pair well with fuller bodied pale ales with a good malt backbone and medium bodied red Bordeaux wines and fuller Chardonnays and would be a good complement to apples, cured meats, anti-pasti and pickles.
