St. Pat’s Cheese at Cowgirl Creamery. . .
Posted by melissamccart on March 15, 2007
Every year, Cowgirl Creamery releases the sale of its St. Pat’s cheese on March 17th. Since the D.C. shop hadn’t opened yet at this time last year, Saturday will mark the first time that it’s available locally.
St. Pat’s cheese is wrapped in nettles (the herb with outre glamour), which are frozen and thawed to take out the bitterness, or “sting.” With a flavor similar to artichoke, they lend a grassy note to this cheese made from Marin County cows’ milk.
For Irish die-hards, Cowgirl also has the soft, buttery, Cashel Blue cheese from Tipperary, Ireland; a caramelly gouda-like Coolea from Cork; and a washed rind Durrus, also from Cork. Cheese lovers note that this last one is described as “assertive, not stinky.”
Cowgirl Creamery. 919 F Street N.W.
