Each package of cheese made at this upstate N.Y.-based farmstead creamery is adorned with a sketch of a bicycle, hinting at founder Alan Glustoff’s philosophy: bike travel, like cheesemaking, requires a constant, fine-tuned sense of one’s surroundings, as well as a flair for adventure and willingness to forge ahead into the unknown. Also: cheese-fueled biking is a nice way to burn those calories.
It was that very attitude that drew the former Pennsylvanian to a 100-year-old dairy farm in Goshen, which he purchased and rebuilt alongside his wife, Barbara. The duo now make cheese with respect for the local terroir and environment, using raw farmstead milk from Holstein cows in an energy-efficient operation completely fueled by solar power.
Unlike the company’s Caerphilly-and-Cantal hybrid Welsh Cheddar, Redmond is modeled after a more traditional English cheddar. It’s formed into blocks of 40 pounds before being aged for six months, and then cut into five-pound and 7.5-ounce blocks for sale.
This firm cheese exudes musty and sweet caramel aromas. Taste is reminiscent of a classic, creamy sharp aged cheddar, with a tang that hits the side of the mouth and a lingering finish yielding hints of toast, cream and onions.
Pair with apple cider, a gamay, a pinot noir or an IPA. Serve alongside apple preserves or fried figs.