Cheddar (Gold Creek Cherry Sage)
In 2007, Alan and Debbie Gold purchased a 130-acre property in Woodland, Utah, 45 minutes east of Park City. The property had been a dairy farm over four decades ago, but all that remained was a broken down barn and an open-air hay structure. Continuing the legacy of the land, the Golds decided to create an artisan cheesemaking facility there. After completely renovating the barn and hay structure, as well as building a brand new barn to house their cheesemaking facility, they moved in with their Brown Swiss cows.
Today the Golds produce a range of dairy products as well as soaps and lotions. Focusing on quality rather than quantity, they adhere to a range of sustainable farming practices, such as recycling whey to feed their pigs, supplementing feed grain with spelt wheat from a local distillery, and keeping fertilizer and antibiotic use to a bare minimum. So that the cows are able to roam freely, they never house more than 35 at a time.
Head cheesemaker and gourmet chef Fernando Chavez-Sandoval, known for his creativity and experimentation with new recipes, is responsible for the production of Gold Creek Farm’s line of award-winning cheeses. Cherry Sage Cheddar is a flavored version of his Aged White Cheddar, which is matured for over a year. The curd is mixed with locally grown Utah cherries and the farm’s own sage.
Cherry Sage Cheddar has a firm, crumbly, yellow paste that’s speckled with dots of red and green. Aromas are reminiscent of thanksgiving dinner, while flavor is bright, sweet and mild with only faint notes of cherry and sage.
Pair it with a full-bodied wine such as a Bordeaux.