Saturday I tasted Gypsy Rose for the first time at Freestone Artisan. It's made by Gypsy Cheese Company in Valley Ford, just down the road a bit. This is a raw goat milk cheese with a lightly washed rind, aged 60 to 90 days. Here's what the square format looks like, from the company's twitter feed,
However, we found it here in small rounds. The wedge on the left side of the board is the Gypsy Rose.
The website describes it as semi-firm. This sample's decidedly in the firm cheese camp, needing a sharp knife to cut through it. Perhaps the smaller size ages it faster. The thin dry rind's very salty but has quite a bit of interesting flavor (and mildly sweaty stench). Other than a couple of blue-gray mold spots, we ate the rind along with the rest of the cheese. Notes of buttered popcorn, enoki mushroom, dried hay, spring flowers, and lots more going on in this cheese.
Currently distribution is limited to two farmers markets and two shops in the immediate area. Check back on the website for new sales outlets.