Cheese of the Week: Red Hawk

I think it was living in England that converted me to stinky cheese.  It’s not like I grew up eating plastic, tasteless American cheese; in fact, one of my favorite childhood snacks was toast with gjetost (a caramel-colored Norwegian goat’s milk whey cheese that I probably don’t need to tell you is pretty obscure in the States).  Nevertheless, I think Oxford was a turning point for me.  With cheese shops everywhere, France just across the channel, and the historic covered market (complete with its own special stink), it was impossible to resist for long.

Red Hawk cheese, by Cowgirl Creamery

Red Hawk cheese, image courtesy of Cowgirl Creamery

Red Hawk is just about as stinky as they come.  When Gabrielle asked me to cover the Cheese of the Week post for today, I thought of it immediately.  While many potent-smelling cheeses are imported from Europe, Red Hawk is made right here in California from locally-produced organic milk, by none other than — you guessed it! — the gals at Cowgirl Creamery.

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