Idaho’s Ballard Family Cheeses

If you hop on Interstate 84 here in the Pacific Northwest and head east (you can’t head west…) several hours later you’ll find yourself rolling through Boise, Idaho and a few minutes after that you’ll be cruising into Gooding, Idaho, home of the Award Winning Ballard Family Dairy.

In 2003, the Ballard Family bought a few Jersey calves for their farm, built a dedicated cheesemaking facility and began making cheese. In 2004, they released their first cheddar and a decade later, they also make a gouda, an award-winning truffle cheddar and seven flavors of cheese curds.

Recently The Lady brought home their White Cheddar and Danish Pearl Gouda. We enjoyed two meals from each.

The Lady served the Danish Peal as an appetizer with Becky’s homemade strawberry preserves. The Man swooned; loving the nuttiness and the creaminess of the gouda; perfectly paired with the sweetness of the strawberries. After the appetizer, she shredded the rest of the gouda and made grilled cheeses which she cubed into croutons to top Harry’s Creamy Tomato and Basil soup that was the main course. Grilled cheese croutons; wow, to die for delish.

I give Danish Pearl Gouda 3 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: On a cheese plate after the brie and before the washed rind; in a grilled cheese.

Wine Pairing: Pinot Grigio.

Beer Pairing: How about a Scotch Ale?

Source: Pasteurized Jersey Cow Milk

The next evening, The Lady served the Idaho White Cheddar. She started by pairing it with salami and a whole grain mustard. The Cheddar is creamy and mild with a lactic finish. She used the rest of the piece to make Cheese Toast and served it with scrambled eggs.

I give Idaho White Cheddar 3 Paws out of 4 Paws (cause that’s all I’ve got).