Meadow Delight

"Meadow Delight" is among several crowd-pleasing farmstead cheeses that come to us from cheesemaker Adam Dean of Pasture Maid Creamery in New Castle, Pennsylvania.

Adam's colby-style cheese is semi-firm and quite mild, although it does have a hint of a tanginess. The slight tang in "Meadow Delight's" flavor profile is a result of the "Cheddar" cultures that are used to make Colby cheeses.

By style, Colby has a higher moisture content than Cheddar and is generally eaten while still young. While most commercially-produced Colby is made with pasteurized cow's milk, "Meadow Delight" is a gastro-beneficial raw-milk cheese that's aged about 4 months before distribution.

If you're making melty dips or sauces, "Meadow Delight" is the perfect base cheese due to its high moisture content and mellow flavor.

Another brilliant way to utilize "Meadow Delight," as recommended by FFC staffer Dan Gamble, is in an "Inside Out Grilled Cheese."

Dan's Inside Out Grilled Cheese

~3/4 cup grated Meadow Delight

2 slices rustic Italian bread from Mediterra Bake House 2 tbsp butter 2 slices tomato (optional)

Butter one side of each slice of bread and melt the remainder of the butter in a large skillet. The skillet should be well greased to prevent the cheese from sticking to the pan.

Sprinkle a thin layer of shredded cheese on the buttered side of each bread slice and place those slices into skillet with the butter/cheese side down. Top each slice with the remaining shredded cheese and tomato slices, if desired.

Cover and cook over medium heat until cheese on top is melted and the cheese on the bottom turns golden brown and crispy. Be careful not to overcook or burn the cheese.

Let cool for a minute or two and enjoy!

If you're interested in wine and cheese pairing suggestions for "Meadow Delight," try a Chardonnay or a Brown Ale.

Check out photos from our latest farm tour at Pasture Maid Creamery on our Facebook page.