Tallgrass
- Producer
- Landmark Creamery
- Country
- United States
- Region
- Wisconsin
- Size
- 12 in diameter x 5 in height
- Weight
- 9-12 lbs
- Website
- www.landmarkcreamery.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Animal
- Rind
- Flavor Added
- Style
- Alpine-style
- Flavor
- Flavor added to rind
Landmark Creamery is run by a pair of Annas: Anna Landmark and Anna Thomas Bates. “This either makes things very confusing, or very simple,” they say. After meeting at a potluck for Green Country Women in Sustainable Agriculture in 2012, Landmark (who had a small sheep and goat farm) and Thomas Bates (a food writer) decided to form a partnership. Landmark is in charge of cheesemaking, while Thomas-Bates is in charge of sales.
The Annas currently partner with two dairies to source milk, using space rented at Clock Shadow Creamery to produce their cheese. Sheep’s milk is sourced from Sam and Abe Enloe, a team of brothers in Rewey, Wisconsin. Pasture-grazed cow’s milk is sourced from Bert Paris in Belleville, Wisconsin.
Tallgrass was originally inspired by Spanish Hispanico (a cow’s milk version of Manchego), but according to Anna Thomas Bates, “the sweet, golden pasture-grazed cow's milk we used let [the cheese] take on a character of its own.” Aged for three to six months, the wheels are rubbed repeatedly with olive oil and smoked paprika.
Tasting Notes
When ready for sale, Tallgrass is creamy with notes of salted butter and a cave-aged finish.
Pairings
The Annas suggest serving this cheese alongside honey, preserves, quince and cured meat. Pair it with a fruity Beaujolais or with a wheat beer.
