Male: Here we have Ile-Aux-Grues Cheese from Ile Grue Island also the name of the cheese producer. There they do something interesting may pull their melt together. So they have cut off from different herds, they’re roaming around the island, pulling their milk which normally we would think as a terrible idea. Why is it acceptable? But first tell us why it is a terrible idea.
Male 1: Normally, when you’re pulling milk on a large scale, you’re getting milk from a dairy board—
Male: This is not a large scale.
Male 1: This is a small scale.
Male: Okay.
Male 1: So when it’s a large scale, milk from different herds and different areas is pulled together, you lose all the characteristics of milk that make it flavorful and unique. These guys it’s a small cooperative. They’ve got a few different farms in the same area using some of the same techniques and so when you combine the milk from different herds you don’t lose any of the characteristics of the environment.
Male: Because they’re on the same Island, in same vegetation.
Male 1: That’s right. They’re all on the island they’re small. They’re all really good milk families.
Male: So in this we get the characteristics of the islands?
Male 1: That’s right which is really the only way that a small cheese maker can grow while keeping their unique taste. Thus they’re all locally source of milk. They’re small, they’re original. You still get the characteristics of the milk which in this case tends to be great grassy vegetable, really strong complex face.
Male: So this is my favorite cheddar, the two years Ile-Aux-Grues cheddar. I know that the drake and some of our customers put it on burgers. What do you like about it?
Male 1: What I like about this cheddar is its raw milk cheddar and raw milk cheddar its got way more taste than people expect from to year. Often little more work on the counter here. We’ll tell the people this is two-year cheddar and their noses turn right up and they just don’t want to hear about but it’s more flavorful, more complex than most cheddars at four or five six years. Because its raw milk its got more tang, more lemon, more earth to it also to taste that you normally lose.
Male: Now the real pals are top seller, triple crème from Ile-Aux-Grues Island. Normally the triple crèmes from France are wonderful. How that wonderful creamy texture but this typically just like butter. Here we have some of the kind of classic brief flavors that mushroom, asparagus, almost the olive flavor.
Male 1: People are used to french triple crèmes like san Andre, which is sort of mushroom, a little bit blend buttery not that much taste. This one does have all of those flavors. A lot of mushroom, hazel nut really rich complex taste.
Male: And the ton de grasil?
Male 1: The ton de grasil is a mix grind. It blooms then just washed and so it picks up a fun of vegetable taste. Taste like asparagus, artichokes, and Brussels sprouts. Really complex strong bitter and like a columnia from France.
Male: What’s unique about this rind here that’s very different?
Male 1: That’s what called mix rind. It’s allowed to bloom and then just wash and that kills the molds once they’re all ready on there and gives it a ton of that flavor.
Male: It’s a boogey rind just like a brier or triple crème and then wash with grind sauce and water like any wash rind.
Male 1: That’s right.
Male: And that’s give its bite. That’s what it gets the big taste.
Male 1: And that same situation with the meat crème as well.
Male: That’s right. It’s wash much more lightly. A lot of the molds continue to survive and thrive and so it’s sort of halfway between the two. Much premiere and smoother than the ton of grasil while having those big vegetable flavors.
Male 1: Now the softness of the new crème versus home dose grasil is that made thing or is that maybe just about your cultures?
Male: Freshly made thing partly have the right then and partly the different rinds, so they’ll just ripe in different directions. This one still a surface right in cheese so it’s going to ripe in the way a blue may rind does and get that smoothness around the exterior.
Male 1: Great and why do you think the real palis is our top selling cheese?
Male: It’s the creamiest, most decadent, most probably straight forwardly delicious, beautiful cheese. I think the best triple crème I’ve ever want into.
Male 1: The most straight forwardly delicious.
Male: It’s so good.
Male 1: You can’t say no to it, its just fantastic stuff.
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