In the misty, cool reaches of the Appalachian Mountains, sits Meadow Creek Dairy; a wondrous family-owned farm that has now embraced cheesemaking in addition to their day-to-day milking and farming activities. Using raw milk from their own herd of Jersey cows, Meadow Creek Dairy makes cheese only when the cows are munching on the fresh grasses of open pasture. It's this seasonality that allows for the clean, bright flavors of spring and summer fields to shine through.

Appalachian, with its soft, white rind speckled with beautiful brown spots, is perhaps one of the most charming cheeses currently found on cheese counters. Hidden within that brilliant outer layer, a buttercup yellow paste demonstrates the richness of Jersey cows' milk and highlights the unique flavors picked up from the mountainous terrain of the farm. The texture manages to be the perfect combination of semi-firm and silky; making it an ideal melter. A certain grassiness jumps out when a slice first hits your tongue, and then a powerful note of mushrooms, freshly foraged from deep within a forest, follows shortly thereafter. By putting a major focus on the quality of milk (and lifestyle) of their herd of cows, Meadow Creek Dairy has proven that something very simple can truly become magnificent.

1st Place - Original Recipe / Open Category Made From Cow's Milk - 2010 ACS competition

Farm / Company: Meadow Creek

Cheesemaker: Helen Feete

Proprietor: Rick & Helen Feete

Affineur: Helen Feete

City, State: Galax, Virginia

Region: East

Country: USA

Milk Type: Cow

Milk Treatment: Raw


Rind: Mold

Texture: Firm

Aging: 2 - 3 months

Size(s): 9 pound wheel