This August 5–7, prepare yourself for a cheesy musical odyssey the likes of which you’ll be jazzed to hear about—culture: the word on cheese is partnering with Napa Valley winery Long Meadow Ranch to bring you Cheese Lands, your one-stop shop for cheesy treats at this year’s Outside Lands Music Festival in San Francisco’s Golden Gate Park! If you’re attending, stop on by and eat some cheese! If not, make these plates at home and stream the whole thing from your couch!
Cows eat a lot. And by a lot, I mean 28 pounds of hay each day. While there might not be quite that much cheese on our Hungry Like The Cow plate, these cheeses we’ve selected are sure to satisfy the hunger of Outside Lands concertgoers and cheese lovers alike. Cheeses and accompaniments from all over the country are featured on this plate for a well-rounded glimpse at some of the best cow’s milk cheeses out there. If you’re on the hunt for some quality eats after you catch Duran Duran’s set, break from the crowd and stop by our Cheese Lands tent and give this plate of hearty cow’s milk curds a try.
Pastorale Blend | Sartori | Plymouth, WI
First up is a cow’s and sheep’s milk cheese from family-owned Sartori Cheese, fresh from their first place finish in the Mixed Milk American Made / International style at the American Cheese Society Judging & Competition just this past weekend. The Wisconsin company locally sources their milk from other family-owned farms, whose average size is only 75 cows. Pastorale Blend‘s creamy paste has earthy overtones with a subtle sweetness, and a smoky finish thanks to its rind hand-dusted with smoked Spanish paprika.
Petit Crème | Marin French Cheese | Petaluma, CA
The Petit Crème from Marin French Cheese—a triple-cream cow’s milk brie—is sure to make your mouth sing “Do do do do do do do dodo dododo dodo.” Petit Crème has a melt-in-your-mouth creamy paste with distinctly earthy notes reminiscent of mushrooms, a salty bite, and potent aroma. The oldest continually operating creamery in the country, MFC is known for its tradition of sourcing its milk from local farmers.
Cabot Clothbound Cheddar | Cellars at Jasper Hill | Greensboro Bend, VT
Two of Vermont’s dairy industry powerhouses came together to collaborate on this cloth-wrapped cheddar cheese. Every three months, 60 wheels are crafted by the cheesemakers at Cabot and matured by the experts at the Cellars at Jasper Hill. Cabot Clothbound Cheddar must be aged for at least 10 months to achieve its smooth, dense, slightly brittle paste. Its caramel and butterscotch notes complement hints of vegetal flavor with a distinguishable tang.
Hungry for more? Check out our full Cheese Lands menu here!