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Prix de Diane

Producer
Lakin's Gorges Cheese
Country
United States
Region
Maine
Size
1.5 ins high, 4 ins diameter
Weight
10 oz
Website
www.lakinsgorgescheese.com
Milk
Cow
Classification
Semi Soft
Rennet
Microbial
Rind
Mold Ripened

Founded in 2011, Lakin’s Gorges Cheese is located in Rockport, Maine. For owner Allison Lakin, becoming a cheesemaker evolved from a background in anthropology, education, and technical theatre. When the opportunity arose in August 2011 to start her own business, without having her own cows, she took the plunge. According to Allison, cheesemaking combines her fascination with science with her love of magic. Milk for production is sourced from a single, certified organic and grass fed herd of Jersey and Jersey cross cows. She is working toward having her own farm, but currently is renting space from another Maine cheesemaker to produce her cheese. Currently, Allison makes cheese a few days each week, producing a variety of fresh and aged cheeses that are sold either via her local farmers’ market, restaurants and specialty food shops in Maine and New England. Made in the style of Coloummiers, the curd for Prix de Diane is carefully ladled by hand into the molds to allow for the maximum retention of moisture. Once in the molds, it drains for 3 days before being salted and transferred to the aging room for maturation of between four and six weeks. 

Tasting Notes

A bloomy white rind, encases a smooth, dense and yielding texture that becomes softer just under the rind. The rind itself has pleasantly rich and lingering flavors of mushrooms while the interior tastes of cream and citrus with a slight hint of bitterness on the finish.

Pairings

Suggested pairings: Vouvray; rose; summer ale. Pears.

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