Sakatah cheese
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Sakatah cheese is a soft ripened, artisan cheese, made with pasteurized cow milk that is aged in grape or chestnut leaves that are pickled in apple brandy.[1][2] The most cheese is very salty, and has a spicy, peppery taste, with a funky finish.[3] It is milder than Bent River, a type of Camembert.[4] The cheese is produced in Northeast Minneapolis, a city located in the U.S. State of Minnesota. The cheese is available seasonally during Fall and Winter.[5] Both the grape leaves and the pasteurized milk are sourced from local farms located around Minnesota. The grape leaves must also come from the marquette grape vine, which was bred at the University of Minnesota.[6] The cheese was named after Sakatah Lake state park.[7]
References[edit]
- ↑ "Great quality grass-fed milk is the key to Alemar's award-winning cheese". tasteMAKERS. 2020-01-05. Retrieved 2023-12-16.
- ↑ March, Stephanie (2020-09-17). "Minnesota Cheeses for Your Cheeseboard". Mpls.St.Paul Magazine. Retrieved 2023-12-22.
- ↑ "Heavy Table Hot Five: Feb. 24-Mar. 2 – Heavy Table". heavytable.com. Retrieved 2023-12-16.
- ↑ "Seasonal Alemar Sakatah Cheese". tc.farm. Retrieved 2023-12-17.
- ↑ Kieffer, Julie (2020-10-01). "Border-Battle". Lunds & Byerlys. Retrieved 2023-12-17.
- ↑ "Marquette grape cultivar | Minnesota Hardy". mnhardy.umn.edu. Retrieved 2023-12-17.
- ↑ "Alemar Cheese Company". www.fortunefishco.net. Retrieved 2023-12-17.
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