Located in the town of Pine Plains in the Hudson Valley of New York State, Chaseholm Farm is a 350-acre organic, grassfed dairy run by siblings Rory and Sarah Chase. The farm has been in the Chase family for three generations, since the 1930s, and the creamery was founded in 2007 when Rory returned home to his family farm after taking cheesemaking courses at Cal Poly and the University of Vermont. He converted the barn, grain storage rooms, old pig sky and chicken coop area into a cheesemaking facility, plus offices and aging rooms. Today Sarah manages the mixed herd of Holstein, Jersey and Brown Swiss cows, while Rory continues to oversee cheesemaking.
Chaseholm Camembert is inspired by its namesake Old World cheese. Made from whole cow’s milk with a splash of cream added to amp up butteriness, it's aged for about 8 weeks, during which it develops a supple yet robust paste under a white bloomy rind.
Chaseholm Camembert features dynamic flavors of grass, mushrooms, oats, and butter: a reflection of the grass and “terroir” that the cows graze on. Its aroma is deceptively assertive.
Pair this decadent little cheese with a buttery Chardonnay or crisp white wine such as a Sauvignon Blanc. It also works nicely alongside dark berries and honey.