Deer Creek The Moon Rabbit
Wisconsin's Deer Creek Cheese describes the Moon Rabbit as a sweet Finnish cheddar bathed in green chartreuse. The cheese has won half a dozen international and national cheese awards. It is a firm cheese made from pasteurized cows' milk and a microbial rennet. It comes wrapped in green foil. It has an ivory paste with some mold spots and the rind shows a cheese cloth pattern. It has a sweet, sweaty smell with a hint of herbs, fruit and nuts. The texture is a little grainy. The cheese melts in your mouth and has a delightful crystalline crunch. On the tongue the cheese has a funky tartness and begins with butter, nuts, an earthy note and finishes with a mild herb garden note. I am drinking this with an Avery The Kaiser, an Imperial Oktoberfest Lager, a muscular 8.0% alcohol by volume malt forward beer that is lightly sweet on the palate with layered malt flavors of white bread, bread crust, a hint of cardamom, and light kettle sugars. The beer's bready, toasty notes take the place of a cracker or piece of bread to accompany the cheese. The cheese spreads buttery richness across the tongue and the beer's carbonation washes off some of the butter allowing more of the cheese's herbal notes to come through. I rate the cheese and the pairing 90. Deer Creek The Moon Rabbit would also pair nicely with Belgian Wits, Gose, Insight Brewing Crazy Aunt, Funkwerks Saison, or Dogfish Head Sea Quench Ale. This is a cheese you need to get to know.