Meadow Creek Dairy is a family farm located in the mountains of southwest Virginia. At an elevation of 2,800ft., the combination of pure water, clean air and deep soils produce an ideal environment for growing diverse, mineral-rich pastures.
Rick & Helen Feete have been farming since 1980 and over the years have worked extremely hard, focusing their attention on constantly improving the genetics and milk quality of their herd of Jersey cows.
Meadow Creek's cheese production is resolutely seasonal. Milking begins in late March, when all the calves are born, to coincide with the new growth of grass. The cows are never confined and are born and raised on pasture, where they graze a diverse mixture of perennial grasses and legumes, supplemented with some grains, salt and Norwegian kelp.
In the fall, when the grass declines, milk production naturally winds down too. Christmas Eve is the last day of the milking season and the beginning of a two month rest for the cows and the family.
Based on aTaleggio recipe, yet using Jersey milk, Grayson is formed in the shape of a square. Its washed rind is soft, yielding, well-formed and a deep, red-pink color. Aromas are pungent but far from overwhelming.
The texture of Grayson is soft, velvety and unctuous, dotted with occasional small holes and an with interior paste the color of straw.
Flavors are robust and balanced, with notes of bacon, smoke, grass and butter. A delicious cheese.