Red Hawk Cheese: How Long Does It Last?

Red Hawk is a pungent, soft, triple-cream cheese with a washed rind and a bold, complex flavour. It is made from pasteurised cow's milk and produced by Cowgirl Creamery in California. The cheese is aged with brevibacterium linens, an airborne bacteria that occurs naturally in the Pt. Reyes area. Red Hawk is renowned for its strong aroma and flavour, but how long does it last?

Red Hawk cheese's smell and taste

Red Hawk cheese is known for its strong smell and taste. It is often described as a "'stinky' cheese", with a pungent and earthy aroma. The rind is washed with a brine solution, which gives it an orange hue and contributes to its robust, rowdy aroma. The cheese is said to have a pronounced smell that can fill a room and linger on the fingers long after tasting.

The odour of Red Hawk is often compared to other strong-smelling cheeses, such as Limburger, Epoisses, Gorgonzola, and Munster. Some people may find the smell unpleasant, comparing it to foul odours like dog faeces or a sweaty father post-bike ride. However, despite its strong aroma, Red Hawk is described as having a mild, mellow, and creamy flavour. It has been likened to sour milk, with a slight tang and light sweetness. The cheese is also noted for its dense, creamy, and rich texture, which becomes supple and buttery at room temperature.

Red Hawk is a triple-cream, washed-rind cheese made from organic cow's milk sourced from local dairies in Marin County, California. It is produced by the Cowgirl Creamery and was created by accident when their popular Mt. Tam cheese developed a reddish-orange rind after a chef washed off an improperly developing rind. The cheese is named after the red-tailed hawks that are frequently seen around the city of Point Reyes Station, where Cowgirl Creamery is located.

Red Hawk is a bold and complex cheese with a rich and meaty flavour, featuring notes of cured meats, roasted peanuts, wild sage, and a hint of ocean air. It pairs well with bold red wines, sweet dessert wines, hearty stouts, and amber/red ales. It is often enjoyed with crusty bread, fresh fruit, or nuts.

How to store Red Hawk cheese

Red Hawk is a pungent, triple-cream cheese with a washed rind and a bold, complex flavour. It is produced by Cowgirl Creamery in California, USA, and is named after the red-tailed hawks that are frequently seen around the city of Point Reyes Station.

To store Red Hawk cheese, follow these steps:

Storage Temperature

Keep the cheese refrigerated at all times, ideally at a temperature between 35-40°F (1.7-4.4°C). This will help to slow down the ageing process and prevent spoilage.

Wrapping and Containment

• Wrap the cheese in wax or greaseproof paper. This allows the cheese to breathe and prevents excess moisture build-up, which can affect its texture and flavour.
• Alternatively, you can also wrap it in specialised cheese paper, which has a thin layer of plastic on one side to retain moisture and a porous paper on the other side to allow the cheese to breathe.
• Place the wrapped cheese in an airtight container or a resealable plastic bag. This will help to contain its strong odour and prevent it from affecting other foods in the refrigerator.

Odour Control

Red Hawk cheese has a strong, lingering odour that can be off-putting to some. To manage this, you can try the following:

• Store the wrapped and contained cheese in a separate container or bag specifically for strong-smelling foods.
• Use odour-absorbing products like activated charcoal packets or baking soda placed near the cheese to help neutralise the smell.

Humidity Control

Maintain a suitable level of humidity in your refrigerator, ideally between 60-80%. You can use a humidity-controlled drawer, if available, or a humidifier to achieve this. This will help prevent the cheese from drying out or becoming too moist, both of which can negatively affect its quality.

Storage Location in the Refrigerator

Place the cheese in the coldest part of the refrigerator, typically the bottom shelf or the dedicated cheese drawer, if available. This will help maintain a consistent temperature and humidity level.

Regular Inspection and Rotation

Regularly inspect the cheese for any signs of spoilage, such as mould or an ammonia-like smell. If you have multiple batches of Red Hawk cheese, practice the "first in, first out" method by consuming the oldest cheese first to ensure freshness.

By following these storage guidelines, you can prolong the life of your Red Hawk cheese and enjoy its unique flavour and aroma for a longer period.

Red Hawk cheese's ingredients and nutritional value

Red Hawk cheese is a triple-crème cow's milk cheese with a brine-washed rind. It is made with organic cow's milk, organic pasteurized cream, salt, cultures and enzymes. The brine wash encourages the development of the red-orange rind, and the cheese was named after the red-tailed hawks that are frequently seen around the city of Point Reyes Station, California, where the cheese is produced.

Red Hawk is a small-format, triple-cream, washed-rind cheese. It is aged for four weeks before being wrapped and sold, but it will continue to age in the refrigerator. The cheese has a distinctive aroma, described as "rough and rowdy", and a rich and meaty flavour with notes of cured meats, roasted peanuts, wild sage, and a hint of ocean air.

In terms of nutritional value, a serving of Red Hawk cheese (1 oz or 28g) contains 130 calories, 13g of total fat (including 9g of saturated fat), 25mg of cholesterol, 220mg of sodium, 4g of protein, 38mg of calcium, and 20mg of potassium. The cheese is also a source of vitamin D and iron, although the amounts of these in a serving are less than 1% of the daily value.

Red Hawk is a bold and distinctive cheese, known for its strong aroma and flavour. It is produced by Cowgirl Creamery in California and has won several awards, including Best in Show at the American Cheese Society Annual Conference in 2003.

Red Hawk cheese's origin and history

Red Hawk cheese is produced by the Cowgirl Creamery in Point Reyes Station, California, USA. The cheese was originally created by accident. Cheesemakers at Cowgirl Creamery were making a batch of their Mt. Tam cheese when they noticed that a few batches had been subjected to a natural strain of Brevibacterium linens, a bacteria that moves down the coast of West Marin in the summer months.

Instead of trying to get rid of the bacteria, the cheesemakers washed the cheese with a brine solution, which encouraged the growth of the B. linens. This process gave the cheese its distinctive orange-red rind and robust aroma. The cheese was then named after the red-tailed hawks that are frequently seen around the city of Point Reyes Station and the Marin County coastline, where Cowgirl Creamery is situated.

Red Hawk is a triple-crème, brine-washed rind cheese made with organic, locally sourced cow's milk. It has a bold, complex flavour with a rich and meaty taste and a creamy texture. The interior of the cheese becomes soft, gooey, and slightly runny as it ages. The unique flavour of Red Hawk is also influenced by the local ecosystem and the bacteria in the air from Cowgirl Creamery's location near the ocean.

Cowgirl Creamery was founded by Sue Conley and Peggy Smith, friends who moved to California in the 1970s and worked in the restaurant industry. In the 1990s, they formed Tomales Bay Foods, a distribution company for local food products, and expanded to include a cheese-making operation that became Cowgirl Creamery. The company now has shops around the Bay Area and is known for its award-winning fresh and mold-ripened cheeses.

Red Hawk cheese's appearance and texture

Red Hawk cheese is a soft, triple-cream cheese with a washed rind. It is made from pasteurised cow's milk and has a distinctive reddish-orange or apricot-coloured rind. The rind is much more tender than those of other washed-rind cheeses, such as Epoisses, Raclette, and Muenster. It is moist, without any crunchiness or graininess. The brine wash encourages the development of the red-orange rind and the cheese was named after the red-tailed hawks that are frequently seen around the city of Point Reyes Station, California, where the cheese is produced.

The interior of Red Hawk cheese is dense, creamy, and rich. It is milky white and, to the touch, squishy and sticky. The cheese is aged with brevibacterium linens, an airborne bacteria that occur naturally in the Pt. Reyes area. As it ages, the interior becomes soft, gooey, and slightly runny. It is often enjoyed with crusty bread, fresh fruit, or nuts.

Red Hawk cheese is renowned for its bold and complex flavour. It has a rich and meaty flavour with balanced notes of cured meats, wild sage, and a hint of ocean air. It has a pronounced aroma that fills the room, though some find the smell unpleasant. It is slightly tangy, with a light sweetness, and is very creamy and smooth.

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