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Soft Bloomies From Tulip Tree Creamery In Indianapolis

Man, are the flyover states hitting it out of the park lately or what?  Next week we’ll be receiving our first shipment of cheeses from Tulip Tree Creamery, an urban cheesemaker based out of Indianapolis, another example of great stuff coming from Indiana’s now burgeoning food scene.  Tulip Tree Creamery was founded as a collaboration between Dutch cheesemaker Fons Smits and Laura Davenport who’s background as a biologist became a seemingly perfect pathway into cheese.  Fons had spent the last twenty years making cheese for other people (the “other people” he worked for are some of the finest cheese producers in America) and decided it was time to strike out on his own.

TrilliumWhile “farmstead” tends to be the gold standard in the cheese lexicon, there’s also something to be said for the new breed of urban artisan cheesemakers who source their milk from nearby farms so that they can focus on the cheese, while completing the chain in their local agricultural economies.  Tulip Tree Creamery, brings in milk from Lott Hill Dairy, a small family farm in nearby Seymore Indiana.  Lott Hill Dairy milks a small herd of Holstein Cows, twice daily.  Their milk is GMO and hormone free, and they are currently working towards being AnKristin and I first tasted Tulip Tree’s Cheeses at the American Cheese Society Conference summer. All of their cheese are hand-made in small batches.  Their soft-ripened cheeses have gorgeous delicate rinds with ooey gooey centers – a hard balance to strike while still having good flavor.

Dutchmen Breeches

Trillium, is their soft-mold ripened triple cream cheese – akin to the classic French Brillat Savarin (or… a stick of butter, we aren’t judging.)  It’s incredibly hard to fine domestic artisan triple cream cheeses, and this one is a real beauty with a delicate mushroomy rind and a just barely ripened paste that still has a bit of chalky fresh middle.

Dutchmen’s Breeches, is a double cream cheese with a twist! The young cheeses are inoculated with Penicillium Roqueforti – the same mold that grows on the inside of most blue cheeses, only, here it grows on the outside of the rind.  The end result is a cheese that is rich, fresh and yogurty on the inside, with a piquant blue rind for added zing.

Both cheeses would be gorgeous on a cheese plate drizzled with honey or decked out with a spoonful of mostarda.  Supplies are limited, give us a call if you are ready for a taste!imal Welfare Certified.

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