Description
The Grey Barn, located in Chilmark, Massachusetts on Martha's Vineyard, has been producing cheeses using organic cow's milk from their own herd of cows since 2011. They produce a variety of styles of cheeses from washed rinds and blues to a Cheddar-style and a Brie-style.
Prufrock is an award-winning cheese from The Grey Barn & Farm. This petite washed rind cheese is made with organic grass-fed cow’s milk from their farm on Martha’s Vineyard.
It has a funky aroma that gives way to a nutty flavor with hints of tropical fruit and sour cream. It’s a perfect balance of both sweet and savory notes.
When ripe, the texture is thick and gooey, perfect for smearing on a warm baguette. Try it paired with apricot jam or spicy mango chutney.
More Information
- Country of Origin
- United States
- Region
- Martha’s Vineyard
- Type Of Milk
- Cow
Grey Barn
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
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