• Blaak

    Behold! This year's Beekman 1802 Blaak cheese

  • Beer

    Move over wine. Beer and cheese make quite the pair

  • beekmanboys

    The Beekman Boys, Brent Ridge and Josh Kilmer-Purcell

  • Cheeeeese

    The dark edible rind is what gives this special cheese its name, Blaak, which is the dutch word for "burnt"

  • Boots

    The Beekman Boys sported their trademark wellie boots to the release party proving that farm style can be red carpet worthy too

  • ugeats beekman

    Underground Eats' Julia Blanter and Harris Damashek with the Beekman Boys

  • bridge

    It was a beautiful night for some beer and cheese

  • Crackers and Drizzle

    Best cheesy condiment ever- Blaak Drizzle (balsamic reduction with figs and native New York elderberries)

  • beer and drizzle

    Ommegang's Biere de D'Hougoumont, Blaak Drizzle and cheeeeesseee. Mmm

The Fabulous Beekman Boys and Their Fabulous Cheese

By Mikaela Flynn on July 10, 2012 / 1 Comment / Categorized Featured, Good Reads, Photos

Those Beekman Boys continue to impress.  While their show The Fabulous Beekman Boys awaits the move to its new home on the Cooking Channel, Brent Ridge and Josh Kilmer-Purcell, who run a beautiful goat farm in upstate New York, are absolutely still fabulous.

Last night at the Beekman Beer Garden in New York’s South Street Seaport area, the wellies-wearing duo celebrated the launch of their new Beekman 1802 Blaak cheese in typical Beekman Boys fashion.  Complete with a red carpet entrance and scenic views of the Brooklyn Bridge, their guests sampled the (ridiculously delicious) cheese with Ommegang Brewery’s limited edition Biere D’Hougoumont, which was specially brewed to be paired with the Beekman 1802 Blaak.

Unlike any other cheese, Beekman 1802 Blaak is made with 60% raw goat and 40% raw cow milks.  The cheese is produced from March until October while the animals are feeding on new-growth pastures.  Each wheel is coated with vegetable ash and cave-aged for three months as it creates a natural black, edible rind.  Its drinking partner, Biere D’Hougoumont, is a French-style farmhouse ale aged on white oak and maple wooden staves.  This tasty collaboration with Ommegang offers a strong argument that beer can easily replace the traditional wine and cheese pairing.

In addition to getting your hands on a wheel of Blaak, we highly recommend picking up a copy of Josh Kilmer-Purcell’s hilarious book, The Bucolic Plague, a narrative about how two Manhattinites left the crazy city life to become “gentleman farmers” upstate.  Maybe enjoy a Biere D’Hougoumont and a slice of cheese as you relax and read about the fabulous Beekman Boys and their fabulous goats.

Comments

  • Stoneyhillfarm2

    I cannot wait for your show, I cannot wait for your show,…..hurry up September!