BLESSED AR CHEESEMAK C O L O R A D O H A S A G R E AT T R A D I T I O N OF ARTISAN CRAFTSMEN, INCLUDING A SMALL BUT ROBUST COLLECTION OF CHEESEMAKERS. WE SPOKE TO A FEW P R O D U C E R S A B O U T T H E I R WA R E S .
MOUCO CHEESE FORT COLLINS
Founded in 2001 by Germanborn Birgit Halbreiter and Robert Poland with the help of Halbreiter’s father, a master cheesemaker no less, MouCo (which is a portmanteau of mountains and Colorado but pronounced Moo-Co) produces a range of cow’s milk cheeses from traditional Camembert to smearripened and ash-cured cheeses.
Traditional Camembert A soft, creamy center surrounded by a nutty, bloomy rind. Good served with a preserve or fruit. Pair Photo: MouCo
with IPAs or beers with fruit notes. Rosés and mediumbodied red wines also work. ColoRouge A unique, creamy cheese with the savory and aromatic characteristics of a washedrind wheel. This one has the potential to get stinky. Pair with a saison, pilsner or even a sparkling wine. Ashley A soft-ripened wheel dusted cheese with edible vegetable ash that creates a silky, smooth and gooey cheese. Pair it with a nutty brown beer, a merlot or even a malbec.
Truffello A soft-ripened Camembert sprinkled with black truffles. Luxurious and decadent, Truffello is a creamy and earthy cheese. Pair it with mead, honey beer or sweeter wines. PepBert A Camembert that has citrus notes along with a hint of peppercorn which gives a little spice and heat. Pair it with an IPA, cabernet or pinot noir. MouCo is also working on a new cheese called Fetish, which is currently in the testing phase.