Galax
In 2021, we decided to revisit an idea we’d had early in our career — making a washed curd cheese. We set our sights on probably the most famous washed curd cheese, the lowland Gouda, wanting to emulate its sweet, crystalline texture and meltability. but as always the cheese took its own direction: up into the alps that so closely mirror our own Appalachian pastures for a cheese akin to an Alpine Raclette. Like those cheeses, Galax is a cheese made for melting.
Cheese Care: Store cheese under refrigeration. Re-wrap cut pieces in cheese paper, wax paper, or plastic. It is normal for some mold to form on the surface of the cheese in storage; simply cut it away before eating. Always let your cheese come to room temperature before serving for its full flavor to develop.
Ingredients: Cultured raw milk, salt, animal rennet
Galax was named in honor of both our hometown and its own namesake, the milky-white flower of the native Galax evergreen. Our hope is to create a cheese as welcoming and friendly as our mountain home has been to us.
Tasting Notes: Aged two months or more in our cellars, Galax is a mellow cheese whose smooth, buttery texture brings out the natural sweetness of the milk, with a subtle touch of chestnut and butterscotch. The texture is pleasantly soft and supple, melting on the tongue.
Serving Suggestions: Galax will not oil off when heated, making it the perfect cheese for a traditional raclette with Potatoes, cornichons and charcuterie. By itself, Galax is excellent on bread or with mild, fresh fruits. Well complimented by a Riesling or a Beaujolais Nouveau.
Related Cheeses: Raclette, Emmental, Gruyere