More Exquisite Cheese
There is a lady named Sally Jackson who lives on a 140-acre farm in the Okanogan Highlands, which are in the eastern part of Washington state. She and her husband Roger have been making cheese from the sheep, goats and a Brown Swiss and two Guernsey cows they raise. American artisanal cheese making has exploded in the last decade, and these days it's a bit of a foodie race to find the newest, loveliest specimens.
At the end of an astonishing meal at Providence, I had the pleasure of a slice of Sally Jackson's chestnut leaf-wrapped raw cow's milk cheese. It was semi-soft, the color of Irish butter and complex with a mere hint of funk. I wanted to cry, but I was too happy. You could serve this to most folks, it's not too intense and really pleasing, and totally wow your foodie-est friends.
Sally Jackson Chestnut Leaf Aged Cow Cheese. They don't make it until you order it, heaven.
