Der Weichen Gehl

This week we're featuring a camembert-style cheese, "Der Weichen Gehl," that was crafted by the folks at Goot Essa of Howard, Pennsylvania. The name of their cooperative, Goot Essa, means "good food" in the Amish dialect - these farmers and cheesemakers are proud decendants of German-Swiss Anabaptists who came to America over 200 years ago.

"Der Weichen Gehl" is a soft and sticky bloomy-rind cheese with a sweet, buttery flavor that can be slightly piquant or sharp. The rind is edible, with the creamy interior being most ripe and flavorful near the rind. "Der Weichen Gehl" was made with pasteurized cow's milk.

Camembert-style cheeses are best enjoyed at room temperature. It is most commonly eaten with honey or fruit preserves on a baguette. As it is already incredibly creamy, camembert is a great addition to baked macaroni dishes or grilled sandwiches. Alternatively, you could wrap the wheel in aluminum foil or sliced meats and bake it in the oven or over a campfire for extra creaminess and flavor.