July Cheese of the Month: Cypress Grove Midnight Moon
Each month, we introduce you to a delicious, unique cheese that you may not have discovered otherwise. We partnered with a local specialty cheese supplier to help curate farmers-market-quality cheese from independent producers from around the world. Whether you’re a cheese novice or connoisseur, this is a fun way to try a variety of cheese. No subscription needed! Simply add it to your delivery order like you would any other product.
In the 1970s, Mary Keehn, a single mother of four living in Humboldt County, went searching for a healthy source of milk for her family. As luck had it, a neighbor had goats and Mary bought two of them: Esmeralda and Hazel. Those two goats eventually turned to four and she soon had a lot more (fifty, to be precise). And, a lot of goats means a lot more milk. So, Mary started experimenting with making cheese. After officially opening in 1983, Mary wanted to make the highest quality, best-tasting artisanal cheeses. She traveled to France, where she tasted, tested, and learned from the experts and makers of Brie, Camembert, and more. Today, Cypress Grove offers an array of award-winning cheeses – from soft-ripened signature classics to buttery aged cheese. Learn more about Cypress Grove on their website.
Aged goat cheese that has a lovely balance of sweet and salty with pronounced caramel notes.
Cypress Grove begins with farm-fresh pasteurized goat’s milk to create their award-winning Midnight Moon. Aged for at least six months, it’s a blushing, ivory-colored goat cheese that’s nutty and brown buttery upfront with a long caramel finish. Similar to a Gouda, as the cheese ages, protein crystals form lending a slight crunch to the otherwise dense and smooth cheese. Midnight Moon can easily be enjoyed on crackers or bread with jam, melted between slices of rustic bread or as a decadent addition to macaroni and cheese. We’re selling each 3.75-ounce wedge, while supplies last.
Goat Cheese and Veggie Tart
What you need
- 1 sheet puff pastry, thawed
- 1/4 cup Cucina Fresca Pesto
- 8 to 10 stalks of asparagus, trimmed
- 2 to 3 garlic scapes (if you can't find these, use scallions), cut into 1-inch pieces
- 2 oz. Cypress Grove Midnight Moon Goat Cheese
- Salt and pepper, to taste
- 1 egg yolk, beaten and mixed with 1 tsp water
- 2 to 3 radishes, sliced thinly
Preheat oven to 400F.
Line a large baking sheet with parchment paper. Unfold puff pastry on to parchment, pushing together any cracks that form. Using a small paring knife, score pastry a half-inch from all the edges, making sure not to cut the whole way through.
Spread pesto sauce on the inner rectangle. Lay asparagus vertically, keeping it parallel to the shorter side of the rectangle. Sprinkle garlic scapes (or scallions) over the top. Crumble goat cheese and sprinkle over the top as well. Add salt and pepper to taste.
Brush edges with the yolk-water mixture. Place in oven on the middle rack and bake for 25 to 30 minutes, or until edges are puffed and brown. Remove from oven and layer radishes over the top. Allow to sit for 10 minutes before slicing. Serve and enjoy.