I just cannot help myself from yelling "Hooray for Ouray!" every time I eat this intriguing cheese from upstate NY. Or, as cheesemonger Anne Saxelby says, "One bite and this cheese will leave you exclaiming OO-ray!" Ouray's luscious buttery texture and floral aroma combine elements of some of my favorite European cheeses. It has the minerality and milkiness of an English Cheshire. And, at the same time, it has the sweet bright taste and granular texture of an Italian Parmiggiano Reggiano.
While this cheese tastes delicious plain, its interesting texture and taste make it fun to pair with different drinks and condiments. The earthy nuttiness of Ouray pairs well with a glass of English ale. I suggest trying it with a light honey, such as acacia flower honey.
Visit Sprout Creek Farm!
Ouray is produced from the milk of cows that have been grazing on natural pasture. There are 4 breeds of cows living at Sprout Creek Farm in Poughkeepsie: Jersey, Guernsey, Shorthorn and Brown Swiss. To learn a little bit about the American agricultural heritage, I highly recommend visiting the farm. They even offer an educational program for children. Suggestions on where to purchase this cheese can be found after the jump.
Where can one purchase Ouray?
Sprout Creek Farm sells their cheeses directly at their farm in their creamery building. In NY, you can purchase a variety of their cheeses from Anne Saxelby in the Essex Street Market.
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