By Aaron Estes, Cheese Editor
Berle Farm in Hoosick, NY is a certified organic farm that produces seasonal and sustainable goods such as hand-stirred cheeses and yogurt as well as pastured beef.
When Lucy’s Whey, the cheese shop where I work part time, first started carrying this cheese at the Chelsea Market shop, it was made and shipped under a different name -- Bovinaburg.
After some consideration and discussion, “Bovinaburg” became “Berleburg” and it has been a staple ever since.
I have not had a chance to meet the cheesemaker Beatrice Berle yet, but I look forward to hopefully visiting her farm one day and witnessing her operation first hand.
She is dedicated to the environment and healthy farm practices. I am interested to see if this has an impact on her milking and cheesemaking process in comparison to some of the other farms and creameries that I have worked with and visited.
Berleburg has a straw-colored, semi-firm paste that is fairly smooth with a couple of mechanical openings here and there.
This is a very mild, snacking cheese, suitable for melting, a cheese plate or even a sandwich. Although not very complex, the finish is, interestingly enough, like buttered popcorn.
For me, Berleburg is “comforting,” in that it reminds me of the cheese that I ate growing up, but with a little something extra. Definitely worth a try if you happen to come across it.