Last fall I was able to finally meet cheesemaker, Emily Montgomery of Calkin's Creamery. I painted a couple of their cheeses before but it was a pleasure to meet her in person and take home some great cheese. This wedge was one she handed me, sealed in airtight cryovac, it held up beautifully in my studio refrigerator ... er, I mean, dorm-size "cheese cave".

She told me that this raw milk, stirred curd cheddar has garlic, minced onion and pepper flakes and some paprika mixed in by hand in a vat. It was named as a result of when she first made it, in 2007, her mom, walked into the creamery and smelled the garlic. She commented "well that will certainly kill a vampire"; her mom is no fan of garlic.

I loved having this, appropriately, black waxed cheddar with little veins of bright red specks glowing in a smoky purple gray field; you know it's gonna be my Halloween cheese for now on!

*note: by the time I finished this painting, I finally had a chance to taste it. It is incredibly savory, creamy and a perfectly balanced onion/garlic/milk delight.

Country of Origin: USA, Pennsylvania

Availability: sold