Everybody loves cheese (wasn't that a tv show?). Ask any ex-vegan what their downfall was and 90% of the time it'll be the fromage. When I was a kid I would sit there and eat a whole block of velveeta by myself. Yeah I know that's not really cheese but it was close enough. As I've gotten older my tastes have refined a bit and I tend to enjoy cheeses that aren't sliced and individually wrapped in plastic. Washington state is home to some amazing cheesemakers (and a lot of ex-vegans). One of my favorite cheeses is the seastack from Mt. Townsend Creamery. Seastack, or the Sleestack as K likes to call it (any Land of the Lost fans out there?), is a brie style cow's milk cheese that is mold ripened for two to three weeks. It's coated with vegetable ash and salt ot give it an earthy flavor. I love this cheese. It's soft and creamy with a tangy bite from the rind. It's the perfect cheese that will stand up to a bold acidic white wine. As I recently discovered it's also a great cheese to cook with. I made a light cheese sauce out of it and served it with brussel sprouts. Very delicious.
Brussel Sprouts with Seastack
1 lb brussel sprouts, trimed and cut in half
1 Tbsp butter
1 round of Seastack cheese
1/2 c dry white wine
1 Tbsp dijon mustard
kosher salt and fresh cracked black pepper
In a saute pan over medium high heat melt the butter and saute the brussel sprouts cut side down until they get a nice caramelization (about 3-4 minutes). Pour in the wine and with a spoon swirl in the dijon mustard. Cover and turn the heat down to medium low. Steam for 6-8 minutes until just tender. Cut the Seastack in half. With a spoon scrape the cheese out of the rind and stir into the sauce until the cheese dissolves. Serve immediately.