Pauline
- Producer
- Kenny's Farmhouse Cheese / Standard Market
- Country
- United States
- Region
- Kentucky
- Size
- 8 in diameter
- Weight
- 5 in height
- Website
- www.kennyscheese.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Hard
- Rennet
- Vegetable
- Rind
- Washed
- Style
- Alpine-style
- Flavor
- Flavor added to rind
Pauline is described by Standard Market’s affineurs as a “mountain style of Switzerland by way of Chicago." Firm and pressed, wheels of Pauline are made at Kenny’s Farmhouse Cheese in Kentucky and aged in one of Standard’s three Illinois-based caves.
Father-and-son team Kenny and Jared run Kenny’s Farmhouse Cheese out of their farm in Austin, KY., where a mixed-breed herd—including Holstein, Jersey and Brown Swiss cows—spends most of its time grazing outside on fresh pasture, or munching on high-quality alfalfa hay.
At about two days of age, fresh wheels are sent to Standard Market’s Countryside Cave near Chicago, where they’re washed in Penrose Brewing’s Devoir Saison and an orange rind-producing B. linens culture.
Tasting Notes
The resulting cheese has a light grey-brown natural rind juxtaposed with a sunlit-cloud-colored paste. With aromas of chocolate-covered cherries on the nose, flavor reveals a mild forefront that slowly pulls back the curtain on more subtle, complex underpinnings—some cheddarlike pings; a half-aura of funk.
Pairings
Try it with a saison, of course! A double IPA or brown ale will also pair well, as will several wines: an unfiltered Cabernet Franc, a Côtes du Rhône, or a Semillon.
