{"id":17982,"date":"2015-02-17T07:30:12","date_gmt":"2015-02-17T12:30:12","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=17982"},"modified":"2015-02-06T13:29:43","modified_gmt":"2015-02-06T18:29:43","slug":"cheese-plate-rocky-mountain-high","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-rocky-mountain-high\/","title":{"rendered":"Cheese Plate: Rocky Mountain High"},"content":{"rendered":"

Colorado has made many headlines lately for a specific kind of buzz, but the high preferred by Ben Hecht, market director of Denver\u2019s Mercantile Dining & Provision, comes from the state\u2019s mountain cheeses. Located in the newly renovated Union Station, a public market modeled after San Francisco\u2019s Ferry Building, Mercantile offers a carefully curated selection of domestic and imported cheeses, salumi, and other craft foods, and a 75-seat restaurant. Although it\u2019s Hecht\u2019s first time as a cheesemonger, he has considerable experience in specialty and fermented foods.<\/p>\n

\u201cI adore cheese,\u201d he says. \u201cLike bread and wine, I\u2019ve always had an affinity for foods that are built upon the traditions and knowledge of the past.\u201d<\/p>\n

One of Hecht\u2019s main goals is to highlight the differences between cow\u2019s, sheep\u2019s, and goat\u2019s milk cheeses. \u201cWith that in mind, I created for culture a plate that showcased three different milks from three different, high-altitude parts of Colorado (the cheeses are all produced at over 6,500 feet). Each communicates the distinctive qualities of the milk, production method, and terroir of its region.\u201d<\/p>\n

\"rock<\/a><\/p>\n

1. Cacio Pecora<\/h3>\n

Tallest cheese at center of plate<\/em><\/p>\n

Fruition Farms – Larkspur, Colo. (6,667 ft.)
\nRaw sheep\u2019s milk;Animal rennet
\nfruitionfarmsdairy.com<\/p>\n

Located in the high-desert foothills 41 miles south of Denver, this 1940s dairy was ramshackle when Alex Seidel and Jimmy Warren purchased it in 2009. After a year-long refurbishment, they began producing cheese, among which was Cacio Pecora: a buttery, tangy pecorino aged between six months and two years. Says Hecht: \u201cIt\u2019s a firm, crumbly cheese, with notes of wet hay, grass, and barnyard, with a finish of walnut skin\u2014a slightly bitter nuttiness\u2014salt, and aged meat.\u201d<\/p>\n

2. Buena Vista Bleu<\/h3>\n

Round cheese at right of plate<\/em><\/p>\n

Jumpin\u2019 Good Goat Dairy – Buena Vista, Colo. (7,965 ft.)
\nPasteurized goat\u2019s milk; Vegetable rennet
\njumpingoodgoats.com<\/p>\n

Cheesemaker and owner Dawn Jump keeps a herd of mixed-breed goats and produces a diverse line of fresh and aged cheeses. Her Buena Vista Bleu, aged in the dairy\u2019s man-made river rock cave, is a cheese that Hecht prefers when young, at approximately two weeks of age: \u201cAt that stage, it has a creamy paste and mouthfeel, with bursts of fresh citrus and brininess, yet it also has that tanginess inherent to goat cheese,\u201d he says.<\/p>\n

3. Leyden<\/h3>\n

Wedge at left of plate<\/em><\/p>\n

James Ranch – Durango, Colo. (6,512 ft.)
\nRaw cow\u2019s milk; Animal rennet
\njamesranch.net<\/p>\n

Dan James produces Dutch farmhouse-style cheeses on his family\u2019s multigenerational ranch in the San Juan Mountains, using the rich, butter-colored milk from his 33 Jersey cows. Leyden, modeled after the traditional Dutch cheese studded with whole cumin seeds, is aged for a year and has a \u201csweet and lemony flavor,\u201d says Hecht. \u201cThere\u2019s a delicious balance between brightness, spice, and nuttiness.\u201d<\/p>\n

Apis IV – Elevation Beer Co.<\/h3>\n

This high-octane, moderate-bodied Quadrupel from Poncha Springs, Colo., is made with caramelized honey, which lends it a nutty complexity with notes of spice. Hecht particularly likes it with Leyden. elevationbeerco.com<\/p>\n

Cherries in Cherry Syrup – Modern Gingham Preserves<\/h3>\n

The small-batch preserves and pickles from this Denver company are often made with backyard fruit gleaned (with permission) from neighborhood trees. Hecht loves the \u201csweetness and slight acidity of these jubilant and juicy cherries.\u201d moderngingham.com<\/p>\n","protected":false},"excerpt":{"rendered":"

This cheese plate from a Denver cheesemonger showcases the diversity of high-altitude cheeses and accompaniments<\/p>\n","protected":false},"author":1,"featured_media":17985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[],"coauthors":[191,583,628],"class_list":["post-17982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate"],"acf":[],"yoast_head":"\nCheese Plate: Rocky Mountain High - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"This cheese plate from a Denver cheesemonger showcases the diversity of high-altitude cheeses and accompaniments\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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