Opus 42
- Producer
- Lakin's Gorges Cheese
- Region
- Maine
- Size
- 7 ins diameter, 4 ins high
- Weight
- 6 lbs
- Website
- www.lakinsgorgescheese.com
- Milk
- Cow
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Natural
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. With its moist, slightly crumbly texture, Opus 42 is made using aromatic cultures such as flora danica and penicilium candidum. After being transferred to the molds, the uncooked curds are allowed to drain under their own weight. After draining, wheels are unmolded and moved to the aging room where they remain for approximately three months, developing a natural rind in the process.
Tasting Notes
The aroma of Opus 42 is like yeast before its baked. The interior texture of the cheese is moist and slightly crumbly. Cheeses have a pleasant tang with distinct notes of cellar, earth and lemon.
Pairings
Suggested pairings: Try with fermented cider; a nut brown ale. Dried apricots.
