Acme Farms Cheese
Acme Farms Cheese is a local producer of small-format bloomy-rind cheeses. Located in Acme, Washington, they specialize in brie and camembert–and we Washingtonians love them! if you happen to come across one of these delectable treats, we recommend you grab it up. You can thank us later.
| It's all about the milk
It is no secret that Washington dairy owes a great deal of appreciation to the Jersey cows who do seemingly well in our PNW macro-climate and who provide Washingtonians with the scrumptious, rich, liquid gold they produce. Acme Farms Cheese sources its high quality milk from Spring Brook Farms, a local, jersey milk and cream producer in our state. Just look at that goldenrod paste oozing out from a perfectly crafted camembert!
Photo credit goes to Acme Farms’ website.
| What's in a style?
A bloomy-rinded cheese, also known as soft-ripened, is a classic style of fromage that ripens from the outside-in. It is laced with Penicillium Candidum (or Penicillium Camemberti) that initiates an actual bloom to the rind. Acme Farms Cheese specializes specifically in this brand of cheese, and what they do, they do extremely well. Be sure to pick up a disc of Acme’s bloomies and a bottle of Washington bubbles for added holiday enjoyment.
Photo credited to Acme Farms Cheese Facebook Page.
| Rest assured
Lots of folks have been seeking out a replacement for the fromage they’re missing from Mt. Townsend Creamery, which ceased production this year. We have great news! Mick, an incredibly skilled cheesemaker from Acme Farms, received his cheesemaking prowess from working at Mt. Townsend. You will note similarities in Acme’s and Mt. Townsend’s bloomies, particularly in the clean, buttery paste and a perfect rind-to-paté ratio. Everyone who tries Acme’s cheeses gets hooked, so if you have been feeling like something’s amiss without your Mt. Townsend fix, we are confident that Acme’s Petit Brie and Camembert will fill that void. Look for Acme Farms cheeses anywhere you used to buy Mt. Townsend. And if you cannot find it in your local cheese case, don’t hesitate to ask your cheesemonger to bring it in–that’s what cheesemongers are for.
Featured in the center of the platter above is Acme’s Petit Brie. Photo by Rachael Lucas.
| Perfect for celebrations
Nothing screams “Happy New Year!” better than a gob full of brie and bubbles. Whatever the holiday, we encourage you to get yourself a round of Acme’s Petit Brie or (if you prefer a bit more earthiness in your bite) Camembert and a sparkling wine of your choice. Note that if you choose to get a traditional-method sparkler like Champagne, Cava, or a prized California bottle, you will glean autolytic notes of doughy yeast and cooked grains that play incredibly well with the earthen, fungal nuances you find in this brand of fromage. Plus, the sharp acidity in bubbles cuts right through the full-fat crème, refreshing the palate and readying you for the next blissful mouthful.
Photo by Rachael Lucas.
| Brie en Croute, anyone?
For an easy, decadent dessert or snack, grab some puffed pastry from your locally-owned grocery store, and place generous chunks (rind, too!) into the pastry. Slather your Acme Petit Brie in your favorite jam (we love Girl Meets Dirt) or local honey, and some nuts like walnuts or pecans. Fold the pastry to cover the goods, and then bake it in the oven at 425 degrees for ten to fifteen minutes or until the pastry is done. For a savory Brie en Croute, simply replace the sweet stuff with things like pesto and toasted pine nuts or mustard and speck. Your options are endless! What is your favorite way to stuff a pastry puff?
Photo credited to Acme Farms Cheese’s Facebook.