Medallion
- Producer
- Lakin's Gorges Cheese
- Country
- United States
- Region
- Maine
- Size
- 3 ins diameter, 0.75 ins high
- Weight
- 2 oz
- Website
- www.lakinsgorgescheese.com
- Milk
- Cow
- Classification
- Soft
- Rennet
- Microbial
- Rind
- Mold Ripened
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. Named for its shape, Medallion is a small, mold ripened disc, similar in shape to a French Cabecou. For production, curds are allowed to drain for 1 day before being dry salted and transferred to the aging room where they are held for approximately two weeks prior to release.
Tasting Notes
Flavors of the Medallion are sweeter than the Lakin’s Prix de Diane (see separate entry). A delicate, thin, white rind encases a smooth, rich and velvety interior texture. Flavors of fresh mushrooms and cream predominate and give a lingering finish.
Pairings
Suggested pairings: Pinot noir.
