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Restaurants & Bars

Spring Hill Jersey Cheese

Melanie Wong | Jan 6, 200106:41 PM     6

As a fan of the rich buttery cheddars from Spring Hill Jersey Cheese (4235 Spring Hill Road, Petaluma, 707-762-3446, springhillcheese@msn.com), I was delighted to find two new products featured at Fiesta Market in Sebastopol last week – fresh cheese curd and “Breeze”. When I first met these folks at a cheese tasting 3 years ago, I’d asked to buy fresh curd and was turned down. I’m pretty excited to have a new local source of high quality curd and not have to depend on the next Midwest express.

The fresh curd comes in plain and chive. Fiesta knows curd – these were packed the day before (freshness is essential) and kept away from the refrigerator case as chilling takes away the squeak. A big part of the attraction of fresh cheese curd is its rubbery texture and how it squeaks against the teeth when you bite into it. Spring Hill’s version also offers up a butter-laden flavor of fresh Jersey milk with just the right amount of salt. My friend started to cry when he tasted these, saying it reminded him of drinking the whole milk from his grandfather’s all Jersey herd in Iowa. This beats anything from Wisconsin or Minnesota.

“Breeze” is soft-ripened with a runny golden core and downy rind. The shelf-talker’s description likening it to a cross between brie and teleme is spot on. It combines the texture and fruity qualities of teleme jack and the richness and slight earthiness of brie but milder. Very nice.

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