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The Fabulous Beekman Boys: Beekman 1802 Blaak

December 13, 2010

I have been somewhat remiss in my efforts when it comes to NY cheese and posting for the NYCR.  With another cheese trip up to Vermont, and then the lovely contraband cheese from France, I haven’t had much chance to focus on the cheeses of NY.  I have this cheese from Sharon Springs, NY on my radar for a while now and I am glad I was able to finally spend some time with it.

It took me a while to develop this post because I wanted to take time for a couple of separate tastings and pull my notes together. Cheese reviews are interesting for me.  I look upon them as my tasting experience at one particular point in time. Cheese is constantly changing and evolving as it truly is a living thing.  Taste, texture and aroma can completely change from one day to the next depending on the temperature, moisture, storage, etc….

At this point I think everyone has heard about the hit reality show “The Fabulous Beekman Boys” that airs on the Planet Green network. But, for those of you who are not familiar, it follows the lives of two men — Josh and his partner Brent — who decide to lead the lives of farmers, explore the merits of sustainability, and develop their various products and lifestyle brand of Beekman 1802.
On a working farm in Sharon Springs, NY, Josh and Brent are raising a dozen chickens, a couple of pigs and approximately 80 goats. One of the byproducts of raising goats is an ample supply of goat’s milk which in turn, lends itself to making cheese.

You can read the rest of my post for the New York Cork Report here.

2 Comments leave one →
  1. January 2, 2011 8:46 pm

    Hey there! Just read your review and while my take on Blaak wasn’t quite like yours, I do see your point about it being a bit on the mild side. I found that it does build on the palate as it is eaten and it plays well with others when used in recipes. Stay cheesy!!!

    • January 5, 2011 11:37 am

      Thanks for the comment! I am looking forward to the next batch that is coming out later this year. It has been interesting to hear all of the commentary regarding this cheese. Doesn’t seem to be a lot of middle ground.

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