This winter, cheesemaker John Loomis got the chance to work with mid-Michigan farmer Andy Schneider and his rare herd of Dutch Belted cows. An alpine breed that’s taken root lately in Scandinavia, Dutch Belted give a high-fat, high-protein milk with small butterfat globules.
This may seem like “who cares” kind of information to you and me. But let me tell you, John is a sober, straight faced guy, and I haven’t ever seen him get this excited about anything, let alone milk globules. I knew we were in for an outstanding cheese. It did not disappoint.
The real payoff of Dutch Belted milk is in the texture and flavor. The Cheshire has a more luscious mouthfeel than ever. It has the flavors of the grass that the cows enjoy. This is a seasonal cheese. By now the calves are drinking all the milk, so there’s none left for cheesemaking. We have a few wheels, and when they’re gone, that’s it till later this year. Get yours now.
The current batch of wheels we have are moist, young and lively, just like spring should taste. Aged for just over two months the flavor has hints of grapefruit and yogurt with a quick, crisp, clean finish.