The Avalanche Cheese Company has become something of a summer time darling around The Board and Wire. Made locally to me in Basalt, Colorado, cheese can't get any fresher than this. Well, unless it's aged on purpose, you get the idea. My current obsession now that June is fully upon us is the Avalanche Lamborn Bloomer.
Those lady goats grazing on the Western Slope in Paonia are getting the best of the spring grasses and flora. As a result the milk produced is rich in flavor and nutrients. Making it ideal for creating bloomy rinded, milky, fresh cheese. Hence, the Lamborn Bloomer.
Based on the Robiola style cheese of Italy it oozes out of its light, snappy rind. Lactic and creamy at first bite it blossoms into floral and fresh-mowed grass. Finishing gently with subtle flavors of citrus and yogurt. Best served with seasonal fruit (right now, strawberries, get 'em while they're good) and slices of soft french bread (not crackers. do yourself a favor on this one.).
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