A fiery orange line streaks through this luscious cheese beneath its coating
♫ 2010 ACS
Annual Cheese Competition 3rd Place Winner!
♫ 2009 World Cheese Awards Silver Award Winner!
♫ 2008 ADGA Cheese Competition 1st
in Category Winner!
♫ 2008 ACS
Annual Cheese Competition 2nd Place Winner!
♫ 2008 WCMA World Competition 2nd Place Winner!
2007 ADGA Cheese Competition 3rd Place Winner!
Our featured cheese for October, Sunset Bay blends the best of all
possible worlds - the smoky edge of imported Spanish pimentón paprika,
the moderating influence of the edible vegetable ash on the rind, and of course
the dense, creamy goat's-milk bloomy rind cheese that we love to make (and eat!)
Pimentón gets its distinctive flavor from the curing process, as the ripe
peppers harvested at the end of summer are dried in October over oakwood fires.
The dried peppers are ground to produce the dark red, flavorful powder. We order
pimentón from our local natural foods grocery store.
Our Sunset Bay ages for three weeks, absorbing the essence of the
pimentón and the edible vegetable ash that coats the rind (an echo of the
oakwood fires in Spain) before being wrapped for sale. As the cheese continues
to ripen, the interior changes from a smooth, dense paste to a silky cream.
This medium-large wheel is stunning when sliced for serving, and stores well
when wrapped in its original packaging.
Average weight: 2 pounds*
Because we hand-ladle and hand-pack our cheeses, the individual
weights will vary.