Cheese, Calvander, Asiago-style
Chapel Hill Creamery
This cheese is made with raw summer milk, while the cows are grazing. This summer milk creates more of a yellow tint to the cheese. This is an Italian Asiago style cheese, a hard cheese with a sharp, fruity finish.
From the Cheesemaker:
Calvander is the most robust cheese that we produce and is a 3-time winner of the Best in Show ribbon at the NC State Fair. Inspired by Asiago, Calvander is aged for 7+ months, and is simply bursting with flavor! Its buttery and walnut characteristics are balanced by a piquant tang. We named this cheese after Calvander Crossroads, the site of the 19th century Calvin Andrews schoolhouse just minutes from the Creamery. Shave this cheese over pasta al dente or grate finely to make pesto. Add to a béchamel for serving over chicken, or mix with our Hickory Grove to give macaroni and cheese a real kick. And Calvander makes the perfect flavor-forward cheese for your cheeseboard!
Wine pairing: Cool climate coastal California red wine is excellent with Calvander:
A Sonoma Coast Pinot Noir will add pristine cherry flavors and a little wild spiciness to your cheese course. Or try an aromatic, lively Pinot, a good Grenache or Gamay.
Beer pairing: A refreshing Kolsch makes eating immoderate amounts of Calvander very appealing! Originating in Cologne in western Germany, Kolsch has a faint, floral hoppiness and lower bitterness than a typical lager.
Awards: NC State Fair: Best of Show (2014, 2012, 2011) Best of NC (2014, 2012, 2011), Gold (2014 – 2011)
World Jersey Cheese Awards: Gold (2012)
Certified organic: no
Conventionally produced: n/a
Member ratings of this Product by this Producer:
5 out of 5 (3 ratings): Feb 26-27 (most recent)
4.82 out of 5 (17 ratings): All Time
About Chapel Hill Creamery:
IT ALL STARTS WITH THE SUN, THE SOIL, AND THE GRASS. We work with the natural cycles to create a sustainable dairy farm, aiming to improve our little piece of the planet.
Our cows happily spend most of their time out on pasture, enjoying lush green grass, fresh air, and the great outdoors. While they’re munching, they’re also depositing nutrients (!), amending the soil as they move through the day’s grazing meal. The added nutrients and the increased organic matter builds the soil’s ability to grow more and better grass. The cows produce rich, delicious milk – Jersey cows may not give as MUCH milk as their black-and-white sisters, but Jersey milk is known for its higher butterfat and superior flavor.
We harvest milk from the ladies twice/day and transform it into curds and whey. The curds become CHEESE, and the WHEY we feed to our PIGS. The pigs love drinking whey, and the pork from whey fed pigs is outstanding! This additional income stream supports the overall financial sustainability of the farm. And so the cycle continues.
Our goals are to serve a (mostly) local market with great tasting, healthy cheese, pork, and beef at affordable prices; to improve rather than degrade the environment with our farming practices; to be a great place to work for our staff (and for our cows!); and to be an asset to our surrounding community.
We’ve been making cheese since 2000. Our “First
Mothers” were 9 Jersey cows, and now the herd has grown to about 30. We maintain a “closed” herd (we don’t buy in any cows) to protect the health of the herd and we are Animal Welfare Approved.