A few weeks ago I posted a picture of a Yukon Raft that I sampled. I did not give much by way of a description of the experience, now that the temperature here has dropped below 30C I don’t mind sitting in front of a computer and write. The pictures for this post were taken with my iPad.
It took about an hour for the cheese to come up to room temperature. The rind had lots of give when I pressed on it, so I did not want to use a knife to cut through the spruce strap on this one. I used a spoon to take the top off and see if it was as gooey as I had hoped.
I was so happy with how it looked I peeled back the rest of the “lid” and started to scoop out the gooey paste with some crackers. I could not stop eating this cheese, even when I reached the centre, which was still somewhat firm. I could use the crackers to scoop it out , it has the texture of cream cheese.
Tasting Notes For The Six-Week Yukon Raft
Appearance: Beige/brown with some speckling of geo on in the wrinkles.
Nose (aroma): You could pick up yeasty notes with a mix of the ale and it had a “meaty” smell to it..
Overall Taste: Unlike the Amber Crossings, this one starts with a meaty flavour. It was almost like a good salami, then it moved to the lactic sweetness and finished with a slight pepperiness.
Sweet to Salty: This was a great mix of sweet and salt. I have to say it was well-balanced.
Mild (mellow) to Robust to Pungent (stinky): This was a great robust cheese!
I had the chance to taste another one last week at 8 weeks old. The flavour was pretty much the same, maybe a little more pronounce and the pepperiness had become more subtle and the sweetness was more of the finishing flavour.
At 8 weeks I am happy at how these are aging and I can’t wait to see how they are next Friday when they reach 10 weeks. Not bad for store-bought milk if you ask me!