Tastemakers: Leelanau Cheese‘s Aged Raclette - Penninsula Cellars 2002 Gewurztraiminer

Leelanau Cheese Aged Raclette
Ten years ago this past March, John and Anne Hoyt started the Leelanau Cheese Company in Omena (next to the former Omena Bar) by making their first wheels of Raclette. That summer they opened their doors and have been selling their award-winning cheese non-stop.They have since moved their operation to the Winery at Black Star Farms just south of Suttons Bay.
Just a few weeks ago the Hoyts brought home Gold Medals for their Aged Raclette at the 2005 U.S. Cheese Championships (Wisconsin) and at the 2005 World Cheese Championships in London. At the U.S. Championship they took 1st runner up for “Best Cheese” in the country out of 1,008 cheeses entered in 42 categories.
So exactly what is the secret to their success? The Hoyts studied under some of Europe’s finest cheese makers and make their cheeses from pure, fresh, local cow’s milk adding no color or preservatives. The Aged Raclette is stored among some 2,000 wheels in their “cheese cave” and is turned daily for two years while regular Raclette is aged for three months. This Raclette makes a wonderful fondue (use Black Star Farms Cherry Brandy -- ask the Hoyts for a recipe). Use in pastas and lasagna or on top of pizza. It is also delightful with crackers and paired with your favorite wine or beer.
Leelanau Cheese is available all over Northern Michigan; check with your local grocer. However, if you want the award-wining Aged Raclette, that is available only at their creamery at Black Star Farms, where you may sample cheese and wine while watching the Hoyts make their Raclette.

Peninsula Cellars 2002 Gewurztraminer
Having a dinner party or getting ready to entertain? Hold it! Before you rush off to buy something from California, France or Australia, look in your own backyard. If you are unaware that Northern Michigan has 22 wineries, then you are not being a nosey neighbor. The top wine critics from around the world have taken notice and several wines from the area have won major awards at international wine competitions.
One of these successful winemakers is Bryan Ulbrich at Peninsula Cellars on the Old Mission Peninsula. A top offering is the 2002 Gewürztraminer. While sold out at the tasting room, bottles are rumored to be on some shelves at area wine shops. While the vineyard is young, the characteristics of this Gewurz (pronounced Guh Vertz) are as distinct as any from older Alsacian (French wine region that borders Germany and Switzerland) vineyards. In fact Europe’s famed wine critic Tom Stevenson said this about the Peninsula Cellars Gewürz: “I have been waiting all my life to find the first world-class Gewürztraminer produced outside Alsace and I found it at Peninsula Cellars.” This dry spicy wine pairs well oriental dishes; try with sushi rolls and wasabi. It is also perfect with with blackened whitefish or with Stilton style cheeses (yes, Leelanau Raclette as well). Get nosey and see what your neighbors are up to. You will be surprised and your guests will be delighted.-- Rick Coates



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