{"id":39746,"date":"2021-04-19T08:00:13","date_gmt":"2021-04-19T12:00:13","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=39746"},"modified":"2022-05-23T13:58:57","modified_gmt":"2022-05-23T17:58:57","slug":"afterglow","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/afterglow\/","title":{"rendered":"Blakesville Creamery Proves Something Good Did Come of 2020"},"content":{"rendered":"\n

Photo courtesy of Murray’s Cheese<\/a><\/em><\/p>\n\n\n\n

The folks at Wisconsin-based Blakesville Dairy Farm<\/a> have had a cheesemaking dream for years but were waiting for the right time and resources to make it work. Ironically, it didn\u2019t all come to fruition until March 2020\u2014right at the start of the pandemic. But luckily, head cheesemaker Veronica Pedraza says that COVID-19 hasn\u2019t impacted the new business as much as she expected. \u201cI was certainly nervous that I had just built a four-million-dollar creamery, and no one was going to want to buy cheese,\u201d she says. \u201cEspecially because our business plan was built around soft-ripened cheese\u2014which took a huge hit in March. But lots of people in the industry have rallied around us. It feels really good to have a dream that people want to succeed as much as you do.\u201d<\/p>\n\n\n\n

One of Blakesville\u2019s two debut wheels, Afterglow, is a gorgeous goat\u2019s milk cheese washed in New Glarus Belgian Red<\/a>, an ale made from local cherries. \u201cI wanted the cheese to reflect its home, and people definitely know Wisconsin for New Glarus beer,\u201d Pedraza says. The title of the cheese itself\u2014and its slightly orange hue\u2014also reflect its geographical roots. \u201cThe name Afterglow is the original name of our dairy farm, which sits right on Lake Michigan, and an \u2018afterglow\u2019 is the \u2018light or radiance remaining in the sky after the sun has set,\u2019\u201d Pedraza explains. \u201cIt\u2019s usually pinkish-red and reminds me of the cheese rind.\u201d<\/p>\n\n\n\n

Pedraza describes Afterglow\u2019s flavor as \u201cclean\u2014not goaty,\u201d and fruit-forward, with an especially rich, creamy paste beneath the rind that comes from hand-ladling the curd. She recommends enjoying the wheel at room temperature with a crusty baguette, fresh fruit, and a lighter-bodied red wine like Beaujolais or Zweigelt.<\/p>\n","protected":false},"excerpt":{"rendered":"

Blakesville Creamery has been successful despite launching at the start of the pandemic. And one of their debut cheeses, Afterglow, was a highlight of 2020.<\/p>\n","protected":false},"author":101,"featured_media":39747,"comment_status":"open","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":[26353],"tags":[27551,27552,21511,1207],"coauthors":[13873],"class_list":["post-39746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-blakesville-dairy-farm","tag-new-glarus-belgian-red","tag-veronica-pedraza","tag-wisconsin-cheese"],"acf":[],"yoast_head":"\nBlakesville Creamery Proves Something Good Did Come of 2020 - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Blakesville Creamery has been successful despite launching at the start of the pandemic. 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