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When she saw that she was on her way to becoming a farmer, Ms. Schwartz and her husband, Mark, established Rainbeau Ridge Farm, in Bedford Hills, which includes a dairy operation, a large market garden and an education center. Ms. Schwartz, who studied cheesemaking in France, is something of a perfectionist, and her delicate, hand-ladled cheeses show it.
She makes Chevre Lait, a pure, fresh round; Spreadable, a versatile creamy curd (flavored varieties include cranberry-walnut and mixed herb); Meridien, a mild, earthy cheese with a lemon-lime zing and a vein of ash rippling through it; and Li’l Bloom, a round cylinder with a slightly bloomy rind.
But my favorite is the Mont Vivant, a three-inch ash-coated pyramid. Dense and delicious when released at two weeks, it becomes a thing of beauty if held in the refrigerator for a few more: the rind thickens and a wonderfully oozy layer forms beneath, while the snow-white heart keeps its chalky firmness. Spread on whole-wheat toast and served with black coffee and fresh strawberries, it inspires a perfect springtime breakfast.
She makes Chevre Lait, a pure, fresh round; Spreadable, a versatile creamy curd (flavored varieties include cranberry-walnut and mixed herb); Meridien, a mild, earthy cheese with a lemon-lime zing and a vein of ash rippling through it; and Li’l Bloom, a round cylinder with a slightly bloomy rind.
But my favorite is the Mont Vivant, a three-inch ash-coated pyramid. Dense and delicious when released at two weeks, it becomes a thing of beauty if held in the refrigerator for a few more: the rind thickens and a wonderfully oozy layer forms beneath, while the snow-white heart keeps its chalky firmness. Spread on whole-wheat toast and served with black coffee and fresh strawberries, it inspires a perfect springtime breakfast.
NY Times
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