One of the great things about having foodie friends is they all love cheese. And I love to share my cheese explorations, so another party and another tasting we enjoyed. This time, we toured the flavors of Golden Glen Creamery. I visited the farm shop and left with their River Cheddar, Bow Hill and Dancing Duo.
My intention was to steer clear of the Cheddar and Gouda varieties, but when I heard about the double cream status of Golden Glen’s River Cheddar, I had to give it a try. As aged Cheddars typically are, it was firm in texture, crumbled when sliced and had a good bite. 
Yet the moisture content of River took us by surprise because it wasn’t at all dry – a Cheddar cheese anomaly! The double cream creates a unique, rich cheese that is well balanced with sweet and sharp flavors.
The Bow Hill is a classic rendition of a Provolone. The first characteristic that caught our attention was the robust fragrance, whereas the flavor was more subtle with just a hint of spice. The cheese was a beautiful golden-yellow color and had a semi-firm texture perfect for slicing. Bow Hill would be great on sandwiches with deli meats, but we simply enjoyed it with another delicious classic; the Breadfarm Bow Hill Baguette.
The Dancing Duo is made with a mixture of fresh cow’s and fresh goat’s milk curd. We were especially intrigued by this fresh cheese because of its distinct tang which literally danced around on our tongues… hence the name Dancing Duo?…(this is a cheese blog after all, so I had to get cheesy at some point). 
The cheese was soft, very moist, and just happened to go perfectly with sweet, late summer strawberries from Sakuma Farms.
In addition to all the cheeses available from Golden Glen Creamery, they also specialize in a vast array of milk and butter products. People often ask me what kind of milk is best for cheese making, and in truth, nothing beats fresh-from-the-teet cow, goat, or sheep. But for those of us who don’t have livestock, Golden Glen’s pasteurized whole milk is the next best thing.
