Noble Road in Cooking Light

A few months ago, I got an email from the editors at Cooking Light magazine with an unusual request. They wanted to commission a cheese portrait by Mike Geno for their anniversary edition. The cheese had to represent artisan American cheese, and it had to be “creamy.” It also had to be available quickly so Mike could paint it and let it dry by their deadline. Right away, I thought of Noble Road.

Noble Road is a jaw droppingly pretty “Brie” made here in Pennsylvania. It also bears the distinction of being one of the only raw-milk bloomy cheeses on the American market (although word has it that pasteurization is imminent, so get a raw moon while you can!). By now you probably know that Bries are sweet young thangs that turn temperamental (read: ammoniated) with age. It’s tricky to age them out for 60 days or more, the federal requirement for raw-milk beasties.

Somehow, the maker of Noble Road mastered a slow aging process for this pearl earring. Emily Bryant Montgomery handmakes these wheels at at her family’s farm in Honesdale, PA. If you want to watch a great video of this cheese being made, check out Food Curated. If you want to shmear this buttery lover on a baguette, you can find a list of retailers online or stalk Philadelphia cheese counters (Fair Food Farmstand, Di Bruno Bros.)

Mike Geno is also selling prints of Noble Road on his website. It’s a gorgeous creature, you must agree. Big thanks to Cooking Light for taking an interest in art and artisan cheese!

 

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One Response to “Noble Road in Cooking Light”
  1. joymanning says:

    This is so cool! I don’t think I’ve ever had Noble Road but I need to taste it as soon as possible. Sounds (and looks) delicious.

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