DISHING with a Cheese Farmer: Alan Glustoff of 5 Spoke Creamery
We at #FAT are of the mind that January need not be all about detoxes and health plans. We’re totally down with the self-improvement spirit, but we think there are many ways to approach it. So we are looking to hone our party-throwing skills from many angles. One area we thought could use some improvement and inspiration? Our cheese plates, which, occasionally end up consisting of the same three cheeses because we’re too scared (and ignorant) to try something new.
Mixing up your cheese repertoire isn’t hard at all — and we consulted an expert, Alan Glustoff of 5 Spoke Creamery, about what’s happening in the world of local, raw, farm fresh cheese so that we can incorporate new things onto our next wine night platter… or in Katie’s case… cheese night. Among other things, Alan’s farm, 5 Spoke Creamery, is the first American cheese producer to provide a Mimolette (theirs is called Harvest Moon), a fantastic, cantaloupe-colored, nutty flavored cheese that’s sure to brighten your table, your taste buds, and your buds’ buds.
What’s special about the cheese you produce?
Our cave-aged raw milk cheeses are made from our own herd of Ayrshires, which isn’t typical. We take great care of our cows and their milk; in a sense, we’re curd-whisperers.
What’s your favorite kind of cheese? What things do you like to accompany it with?
Right now I’m obsessed with our newest cheese, Harvest Moon – the first American Mimolette. The outside looks like the moon and in inside is a Fall-ish orange; I like to eat it with a wide variety of colorful vegetables.
What kind of cheese would you put on a cheese plate for a dinner party?
This depends on how adventurous your guests are. I’d probably have one really robust cheese like an aged Gouda or our Tumbleweed, and a milder cheese like our Welsh Cheddar.
Do you use your cheeses for cooked dishes?
Our Tumbleweed, aged for over a year, is great in risotto or pasta.
What is one of the most overlooked cheeses – one that’s yummy, but maybe not super trendy at the moment?
Bucheron, a French goat cheese is one of my favorites. This is one of those cheeses when accompanied with a fresh baguette and wine, is unstoppable. It’s much stronger than most goat cheeses, which is probably why it’s not as popular in this country.
What would be an unexpected cheese to bring to party as a gift for the host?
I guess a real stinky cheese would be unexpected, but a five year old aged Gouda might be more appreciated.
Can you tell us a little about pairing cheese with wine – maybe which wines go best with some of your cheeses?
Our Welsh Cheddar is great in summer with white wine. That said I drink a lot of Chateau Giscours Margaux with our Harvest Moon and Porter.
If you could share a cheese plate with one person – living or dead – who would it be?
Abe Lincoln – we’re both from Illinois, both have limited interest in smart phones, and he’d be easy to impress given the quality of prairie food back then.
“Where can you buy these?” you ask. Here are some NYC places you can hit up: Murray’s Cheese, Bedford Cheese Shop, Whole Foods, and Zabar’s to name a few in NYC.
Or, check 5 Spoke’s site to look for stores in your area: www.5spokecreamery.com
