Just imagine a plate of beautiful cheese: five artisanal varieties.
Fresh ricotta made with organic whole milk, scented with sweet grass and clover, then transformed and hand-ladled and molded into individual baskets 24 hours before arriving on your plate.
The other varieties are aged. “Medallion” is a soft-ripened cheese that has notes of fresh mushroom and citrus and is aged for two weeks. “Prix de Diane” is a soft ripened cheese that has a big, creamy and buttery flavor that is aged for four weeks. “Opus 42″ is a semi-firm cheese that is mold-ripened to produce a natural rind, with a sharp and nutty flavor that takes three months to develop. Fourth on the plate is the “Morgan,” also aged 3 months and a firm cheese that is salty and grassy with a long finish.
Seven days a week, Allison Lakin makes these five distinct cheeses by hand. She is the owner and cheesemaker of Lakin’s Gorges Cheese LLC located in Rockport, Maine.
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