This Cheese Doesn't Suck: Lou Bergier

I adore Lou Bergier this time of year.  Aged for 60 days it has still been made of good Summer/early Autumn milk.  The cows still have ample time to graze on lush Italian grass and late season flowers.  This cheese smacks of clarified butter, clean animal, and damp loam.

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Mascarpone

    Mascarpone. Pronounced  [mahsk^_ar-po-nay]. Not [masker-pohn].  I swear I do a mental face-palm whenever I hear someone trying to be "cultured" and totally mangling the pronunciation.  I hold no punches for the ignorant.  This is a cheese to be respected.  Especially this particular mascarpone. 

    Yet it isn't made in Northern Italy, where the style originates, instead it is actually the product of that oft mocked dairy state, Wisconsin.  Not just a land of uncomfortably electric yellow commodity cheeses and the mysterious "string cheese" (whatever that is).  Wisconsin has in recent years begun to put out a fine offering of artisanal dairy products that are quite in line with the artisan food movement sweeping the continent.  Crave Brothers is no exception. 

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Sneak Peek #3

I have some lovely autumnal offerings in the works for you. 

Some unedited footage for your satisfaction.