ON FOOD: Colorado cheese makers offer bounty of yummy products

I was on a hunt for a large selection of Colorado cheeses for a platter I was taking to the Community Dinner that was held as a wrap up to Local Food Week on Sept. 16.

A friend had recommend King Soopers at 3250 Centennial Blvd. When I dropped by I was not disappointed by the cheese selection, plus there was a bonus: The cheese steward at the store is Robert Wooldridge. I had not seen Wooldridge since he had sold Gertrude’s, his award winning restaurant, in 2007. At the time the chef had taken off his toque to start a Web site design company. Four years ago he had quietly taken a job at King Soopers to lead the cheese counter.

“Our Cheese Destination (as the counter is referred to) is designed after Murray’s Cheese Shop in New York City,” he said. “There are several Murray’s Cheese shops in Denver-area King Soopers, but not one here yet. However, this store has one of the larger cheese selections for Colorado Springs. Other King Soopers that have Cheese Destinations are the Uintah Store, Lexington Store, Monument, and Castle Rock.”

Wooldrige quickly took me on a tour of the cheese section to find some party-worthy Colorado cheeses. With Wooldrige’s help I made a good showing at the event. Here’s a look at some of the specialties he guided me to.

• MouCo Truffello, made in Fort Collins, is a soft cow’s milk cheese spiked with bits of black truffles. It can be eaten as part of a cheese tray or tossed in salads or melted in a sauce. Visit mouco.com/.
• Haystack Mountain Goat Diary’s Sunlight Cheese with edible rind. The dairy is located near Boulder. The cheese is made in six-pound wheels and cut into wedges. It’s good melted on burgers or made into grilled cheese sandwiches. Visit haystackgoatcheese.com/.
• Haystack Mountain Goat Dairy’s Haystack Peak. This vegetable ash-coated pyramid has won numerous awards including American Cheese Society in 2004, 2006 and 2007. The cheese was chosen by Saveur Magazine as one of American’s best artisanal cheeses in April 2005. The pyramid makes a stunning look for a cheese tray and the creamy goodness inside is a show stopper for tasters.
• Haystack Mountain Goat Dairy’s Chèvre en Marinade is their classic chèvre, marinated in oil, garlic and Herbes de Provence. Toss it in pasta or salads, or as an addition to crudités platter. Another award winner of American Cheese Society in 2001, 2005, 2007 and 2012.
• Jumpin’ Good Goat Dairy’s Palisade Peach Crème de la Chèvre. The dairy is located in Buena Vista, where the owners produce this spreadable, peach-flavored goat cheese along with a full line of cheddars, bloomy rinds, brine soaked fetas and chèvres. It’s best used as a spread for crackers or on French bread. Visit jumpingoodgoats.com/

• Rocking W Portobello Leek Jack. The dairy is located in Olathe, where the six-generation Webb family operates the dairy, farm and cheese factory. This savory cheese is delicious as a snack or folded into an omelet. Visit rockingwcheese.com/jack.htm.

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Contact Teresa J. Farney at 636-0271, Twitter @tffoodie, Facebook Teresa Farney