Kinderhook Creek at Marion Street Cheese Market

Brightness, slight lemon tang, dense lushness

Share on Facebook
Share on Twitter

By David Hammond

Kinderhook Creek is an American bloomy rind (think camembert) cheese. It’s made with 100% sheep’s milk, which as Lydia Burns of Marion Street Cheese Market told me, is usually more expensive than cow’s milk because sheep don’t yield as much milk as cows do.

This cheese is produced by Old Chatham Shepherding Company in Hudson Valley, New York.

Sheep’s milk is higher in casein, however, which is the stuff that makes cheese bind together, and it’s also higher in calcium (about 50% more than cow’s milk) as well as protein (up to 100% more than cow’s milk).

Kinderhook Creek, which is a relatively new cheese (released spring, 2011), should be eaten relatively young and fresh.

“It has a brightness, with no hint of barnyard or animal flavors,” Burns pointed out as she nibbled a piece, not that either of us have a problem with that kind of funk.

“There’s a slight lemon tang,” she said, “and there’s the dense lushness of the sheep’s milk itself.  As the center of the cheese breaks down, you get more earthy, mushroom flavors at the rind.”

Like many fresh cheeses, Kinderhook Creek is mild, but it has a lot of character, and that’s one thing that cheese lovers look for even in less intense cheeses.

In November, 2011, Kinderhook Creek won the Gold Award at the World Cheese Awards in London.

Reader Comments

No Comments - Add Your Comment

Note: This page requires you to login with Facebook to comment.

Comment Policy

Facebook Connect

Answer Book 2017

To view the full print edition of the Wednesday Journal 2017 Answer Book, please click here.

Quick Links

Sign-up to get the latest news updates for Oak Park and River Forest.

MultimediaContact us
Submit Letter To The Editor
Place a Classified Ad

Classified Ad