He makes a
limited amount for my Vermont Country Store. It is the fine
old-time full cream cheese, flavored with real sage.
On this hangs a tale. Some years ago I couldn't get enough sage
cheese (we never can) so I asked a Wisconsin cheesemaker if he
would make some. Said he would but couldn't at that time--because
the alfalfa wasn't ripe. I said, "What in hell has alfalfa got to
do with sage cheese?" He said, "Well, we flavor the sage cheese
with a synthetic sage flavor and then throw in some pieces of
chopped-up alfalfa to make it look green."
So I said to hell with that and the next time I saw George
Crowley I told him the story and George said, "We don't use
synthetic flavor, alfalfa or anything like that."
"Then what do you use, George?" I inquired.
"We use real sage."
"Why?"
"Well, because it's cheaper than that synthetic stuff."
The genuine Vermont Sage arrived. Here are our notes on it:
Oh, wilderness were Paradise enow! My taste buds come to full
flower with the Sage.
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