Cato Corner Farm Dairyere
- Raw
- Vegetarian Rennet
- Age: 6-7 Months
- Cow Milk
- by Cato Corner Farms
- United States
- ApproachableAdventurous
- SoftHard
Cato Corner Farm’s Dairyere is an American-made Alpine-style cheese, but it’s certainly not cowering behind European tradition. This wheel is one-of-a-kind, from its playful name to its pleasantly earthy rind to its extremely snackable sour-cream-and-onion flavor. The firm, lacy, egg-yolk yellow paste melts well like an Alpine, but it has a unique, almost cheddar-like tang. This wedge will disappear fast, especially when served with Murray’s Sopressata, Sibeiho Boomz Sambal, and Treat Spiced Pecans.
“At Murray’s staff tastings, we often sample 15-20 cheeses at once. So, when I go back to a wedge for seconds (like I did for Dairyere), you know it’s a special cheese. I took the rest home, but it didn’t last long.”
Milk, Salt, Rennet, Cultures
- Dairyere is an Alpine-style cheese, meaning it’s made in the style of cheeses from the French, Swiss, Austrian, or Italian Alps. They’re usually firm in texture, nutty, and perfectly meltable.
- The cheesemakers at Cato Corner wash the 25-pound wheels with a combination of brine and whey for the first few months of their seven months of aging.
- The final result is an earthy rind, firm paste, and notes of sour cream and onion.
- Connecticut-based Cato Corner Farm produces raw farmstead cheese by hand using their own recipes.
- Owned and managed by mother-son team Elizabeth MacAlister and Mark Gillman, Cato Corner Farm began making cheese in 1997 to make the farm more self-supporting.
- Their cows are raised on a pasture-based diet—in the winter, they’re fed local hay, producing a lower volume of richer milk, perfect for semi-soft cheeses.
- Elizabeth and Mark are dedicated to land preservation and have two farm protection easements on their land.
Family Owned
Farmstead, Gluten Free, Rotational Grazing
