Prufrock Cheese

certified organic, washed rind cheese

Prufrock, our certified organic, washed rind cheese and an enduring favorite, is revered as our "critical darling". It stands as a testament to our dedication to pushing the boundaries of tradition and technique. The mild and damp climate of Martha's Vineyard, saturated with a perpetual salty tang, emerges as the ideal backdrop for crafting our washed-rind cheese. To truly understand this cheese, you must first celebrate our organic cow's milk that carries the distinct terroir of our land. It becomes a canvas for cheesemaking artistry, infused with the ever-changing flavors of the pasture that evolve with each passing season. The supple and stinky character of Prufrock is an ode to the rustic orange rind that matures within our cheese cave, encasing a delectable soft paste with a golden hue. The inner paste of Prufrock is a pungent revelation, adorned with hints of apricots and the subtle richness reminiscent of cured ham. Offering a beautiful interplay of textures, its inner core boasts a luscious, thick, soft, and yielding texture that is a sensory delight.

In the early morning, when our cheesemakers carefully transfer the milk into the cheese vat, there's a palpable shift in the atmosphere. For a cheesemaker, the moment the milk begins to fill the vat is akin to a heartbeat quickening in anticipation. The rush of milk cascading into the vat is more than a routine; it's a thrilling surge of excitement. 

After heating the milk to a specific temperature for pasteurization, a starter culture is introduced, setting the stage for rennet addition to coagulate the milk proteins. The coagulated milk is then cut into curds and whey, a crucial step that determines the final texture of Prufrock. Following the cutting process we drain the whey and shape the curds into hoops specifically designed for Prufrock. It is a meticulous process that significantly influences the final texture of the cheese. Prufrock relies on its own weight to expel the whey as it is carefully flipped in its hoop, ensuring a thorough whey expulsion for the creation of a perfect, delectable little fat funky hunk of cheese.

Prufrock enters our brine tanks on the same day of its creation. Here, it undergoes salt absorption through a carefully prepared saltwater solution, initiating the enhancement of its unique flavor profile. Following the brining stage, Prufrock is transferred to our caves. In the caves, our cheesemakers take on the role of custodians, tending to the evolving batches as needed. A meticulous washing process ensues, involving a carefully concocted mixture known as "morge" (special cultures blended with brine). This bespoke combination contributes to the development of Prufrock's distinctive and delightful peachy rind. 

Initially, we playfully referred to Prufrock as a "stinky old man's cheese," a label that seemed amusing. However, as we've aged, the humor has taken on a more nuanced perspective. The poem, with its themes of inadequacy and the fear of aging, resonates with Prufrock, mirroring the inevitable reflections that come with growing older. Grappling with unexpected facets that accompany the passage of time are  akin to the unforeseen repercussions echoed in Prufrock's verses. When left in the fridge, Prufrock exudes a scent reminiscent of a teenager's workout sneakers—distinctly unpleasant yet strangely missed when absent. Similarly, Prufrock's impact on the soul lingers; once it's gone, a yearning for its presence emerges. Much like the aging process, Prufrock's essence leaves an indelible mark, prompting a nostalgic ache for its return once it has departed from our lives.

Pairings

The yeasty, nuttiness of our luscious beauty only gets better alongside a glass of wine.

Bubbles

For bubbly, a fruit-forward sparkling rosé wine from California is your best bet. We adore the Domaine Carneros Cuvée de la Pompadour Brut Rosé from Northern California; the bright, juicy bubbles both contrast and complement the dried apricot notes of the cheese. Some California sparkling rosé producers to look for include Schramsberg Vineyards, Domaine Chandon, Roederer Estate, and J Winery.

Beaujolais

If you’re pouring a red wine with Prufrock, look for a light-bodied red like a Beaujolais from France. (The 2020 Betrand Juliénas “100%” Beaujolais is a favorite of ours.) Made from the Gamay grape, these are low alcohol, low tannin reds that practically sing alongside the yeasty richness of the Prufrock. If you can’t find a Beaujolais, a Dolcetto d’Alba or Dolcetto d’Asti from Italy would be an excellent choice as well.

Moscato d’Asti

A chilled sweet sparkling dessert wine with a hunk of Prufrock will make a memorable end to a meal. We love the 2022 Vietti Moscato d’Asti from Piedmont, Italy, but ask your local wine store for their favorite Moscato d’Asti.

Vintage Port

A thick slice of buttery Prufrock comes alive with a glass of vintage Port (Dow’s 2016 Port in particular). The rich caramel and deep fruit elements of the Port celebrate the cheese. It’s so good you might just make it a meal in itself. (Sandeman’s and Niepoort produce wonderful Port as well.)