Celebrating International Women’s Day + A Taste of Wellesley

Hello, my friends! My goodness, it’s March already! The past couple weeks have been SO busy, and all in great ways! I was invited to an event by The Feed Feed at the Archery in SF, and it was AMAZING! Dan and Julie Resnick, the Feed Feed’s founders, were gracious hosts. It was inspiring to be on such a swanky guest list with other Instagrammers like @kalejunkie, @nantuck3t, @theyummyplant, and @thebeautyvanity. You can read their recap on The Feed Feed’s blog!

Additionally, because March 8 is International Women’s Day, there’s a lot of activity this month celebrating women. Pop-up meal hub Feastly has a series called #girlswithknives to celebrate women in food. Read the feature to discover amazing women in the food industry! You may even see a familiar face in their round-up. ;)

Speaking of women in food, on International Women’s Day, I am particularly reminded of my alma mater Wellesley College and its motto Non Minastrari sed Ministrare—not to be ministered unto, but to minister. That motto has been a mantra for me as I carve my way in life because it has always inspired me to be proactive and exigent, not passive or complacent. My current path of photography, blogging, and singing is kind of unconventional, but I am SO happy on it. This entrepreneurial journey has taught me that you can do anything you set your mind to, that your actions can have great impact, that you don’t need everyone’s approval to do great work, and that positive thinking and discipline go a long way. To women and girls who are pursuing your dreams, know that you are powerful, and that the world is waiting to receive your many gifts!

International Women's Day, achieving your dreams, and a taste of Wellesley! By Vero Kherian for misscheesemonger.com. — Wellesley up close.

On that note, I thought I’d share with you a cheese named Wellesley, even though it is made by Hill Farm Dairy near Wellington, Somerset, UK, not anywhere near my old school!

Wellesley gets its name from the Duke of Wellington, whose family name is Wellesley. It is a raw goat’s milk cheese aged up to 6 months. I had a good idea of what I was in for when I sniffed it—it’s got a sweet grassy aroma up front, with a light funky cellar at the finish. Its paste is a pearly color with a rosy tinge, especially closer to the rind. The cheese possesses a flaky texture with small eyes throughout. The rind is a natural one, and is a mottled mix of greys and beiges.

Tasting it was a mild, rather gentle cheese experience. I sensed a floral and grassy sweetness up front, then a nutty note, and next a deeper, dusty, vegetal note, especially closer to the rind. All of the flavors were subdued. Wellesley’s mouthfeel is rather dry and sandy. Actually, I think the sandy texture lingers longer than its delicate flavors.

This would be a great introductory hard goat cheese because of the mild flavors and sweetness. I would not recommend cooking with it, except for grating as a finishing touch, particularly because of its texture.

Accompaniments

Effie’s Rye Cakes

I could declare my love for Effie’s from now until the end of time! Their oat cakes were the first to win my heart. Their ryecakes are equally charming. Their stout form will support the beefiest of cheese bites. Their slightly sweet, slightly salty flavors are balanced and addictive! You can find them on Amazon [affiliate link] or your local specialty food store.

Matiz Apricot and Almond “Bread”

This is really a compressed fruit and nut cake. I found the flavors unusually mild, and thing this product to shine best as an accompaniment to cheese, charcuterie, and other savory goods! You can find this at your local specialty food stores, too.

If you would like to read up on Stawley, another cheese produced by Spring Hill Dairy, please do! I’m not sure you can find Stawley in US stores because it is a rather delicate cheese, but you can find Wellesley at your local specialty cheese store.