Hard to imagine it's been two years since we wrote about the lovely abundance of artisan and local cheeses in 9 Reasons Knoxville Loves Cheese, but it has. The good news is, Blackberry Farms in Walland still makes those lovely, sometimes charmingly stinky, cheeses, including Singing Brook, and now Bennet Galleries Bennett Galleries at 5308 Kingston Pike will be offering no fewer than three Blackberry varieties. Here is what the gallery has to say about the cheese:
Bennett Galleries is proud to offer three artisanal cheeses produced by the award-winning Blackberry Farm!
Preserved milk in the form of cheese is the final product created by Blackberry Farm's cheese maker. Encapsulating the distinct qualities of the seasons, the sheeps' milk cheeses reflect the pasture at the point in time when they are made. Perhaps better than any other product made on the premises, cheese translates the character of the farm at a particular point in time. The cheeses produced at Blackberry change with the weather, from the first milk of the season in early spring to the final days of summer, they are able to capture and focus the amazing quality of flavor.
BREBIS - Brebis is a Spring cheeses that includes distinct flavors of the first shoots of clover and alfalfa in the pastures. It is a soft ewe's milk cheese, is produced earlier in the season and is similar to a Chevre. It has a rich and supple texture that is light on the palate. It's slightly tangy, yet well balanced, flavor make it a very versatile cheese.
BLACKBERRY FARM BLUE - Once we truly move into the summer months, the hearty grasses and legumes fill the pastures. The ewes' milk continues to gain natural acidity and a higher fat percentage. This is the perfect time to produce a cheese with a character defined by natural blue culture (penicillium roquefourti) with the salty iodine background so perfect with a rich wine. Blackberry Blue is aged for two to four months gaining intensity with each passing week.
SINGING BROOK CHEDDAR - As summer comes to an end and the nights begin to cool the ewes become selective, only eating the most nutritious plants and grasses, yielding more and more concentrated milk. The cheese produced now must be able to capture and focus the amazing quality of flavor of the milk. We do this by producing a hard cheese aged a minimum of 120 days named Singing Brook. This boule shaped firm cheese is overflowing with the complex caramel richness only ewe's milk can provide. Its layers of flavor are almost endless. Singing Brook is mature at six months of age and the flavor continues to improve for more than a year.