This is very indulgent of me, because eating a whole round of this cheese by myself is so decadent! Usually it's part of a cheese platter meant to be consumed by many more people.
Seastack is a soft-ripened cheese, such as Brie or Camembert, but much more strongly flavored. It almost has hints of a bleu.
In terms of texture, the cheese is semi-lactic, so it almost resembles velvety goat cheese.
See how it's melty at the edges and firmer in the middle? This means it's at the perfect temperature to eat. I let it sit out for about 45 min after taking it from the fridge.
Serious Eats wrote about this cheese, and according to the writer, a New Yorker, Seastack is "one of the best American cheeses available." Because it's a small-batch local cheese, only those of us lucky enough to live in the Pacific Northwest get to eat it. :D "The flavor is mushroomy and even almost nutty -- seriously delicious." Needless to say... I agree!
I'd love to hear about cheeses you enjoy, both local cheese and ones that are nationally available!
