{"id":49088,"date":"2025-04-01T03:47:00","date_gmt":"2025-04-01T07:47:00","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49088"},"modified":"2025-03-27T16:40:32","modified_gmt":"2025-03-27T20:40:32","slug":"connecticut-camembert-karlies-gratitude-arethusa-farm","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/centerfold\/connecticut-camembert-karlies-gratitude-arethusa-farm\/","title":{"rendered":"A Connecticut Camembert – Karlie’s Gratitude from Arethusa Farm"},"content":{"rendered":"\n
\"\"<\/a>
Photographed by Adam Detour | Styled by Kendra Smith<\/figcaption><\/figure>\n\n\n\n

From the world of luxury shoes in New York City to the rolling hills of Litchfield, Connecticut, two businessmen turned their attention from heels to heifers when they purchased a historic farm in the rural countryside. In 1999, the late George Malkemus and Anthony Yurgaitis, famous for putting Manolo Blahnik stilettos on the map, acquired what is now known as Arethusa Farm<\/a> with preservation in mind. Initially, their foray into farming was focused on show cows, but over time, their passion for high-quality milk led them to build a dairy plant in 2009. By 2011, with the expertise<\/a> of plant manager and head cheesemaker Chris Casiello, Arethusa<\/a> began crafting its own cheeses.<\/p>\n\n\n\n

\u201cFrom the start, [Arethusa\u2019s] model was to create a wide variety of products,\u201d explains Casiello. \u201cWe didn\u2019t want to focus on just one product that we would have to sell nationally. We wanted to be a local farmstead dairy that you could get your milk, butter, yogurt, and sour cream from.\u201d This ethos has guided Arethusa from the beginning, emphasizing community and quality over scale.<\/p>\n\n\n\n

Among Arethusa\u2019s standout offerings is Karlie\u2019s Gratitude, a camembert-style cheese that has earned multiple accolades, including First in its category at the 2024 American Cheese Society Judging and Competition. Named after Karlie, the beloved Jersey cow whose success in the show ring ignited her owners\u2019 desire to showcase her quality milk in cheese form, Karlie\u2019s Gratitude celebrates the richness of Connecticut\u2019s terroir.<\/p>\n\n\n\n

Casiello developed the recipe for this cheese 25 years ago while working at a different Connecticut dairy. Over the years, he and his team of cheesemakers perfected the recipe to the point where the cheese \u201csteers itself,\u201d he says. \u201cI mean, we had to work hard to get the initial process right\u2014there is no stirring or cook stage to a camembert. It\u2019s just cultured and rennetted and then cut and hooped. So the draining phase is super critical, and you have to get that consistency of the curd just right. You only get one chance at it. You fill the molds and you\u2019re done.\u201d<\/p>\n\n\n\n

After the cheese is molded, it ripens for 10 days at an elevated temperature, allowing the Geotrichum candidum <\/em>and Penicillium<\/em> camemberti <\/em>molds to bloom and form a fluffy white rind. Then, the cheese is wrapped and aged for another week before it\u2019s ready for consumption. The result is a soft, oozing texture\u2014the hallmark of a traditional camembert\u2014with flavors of cooked cream, mushroom, and buttery notes that intensify with age.<\/p>\n\n\n\n

When enjoying Karlie\u2019s Gratitude, Casiello opts for simple pairings that contrast with the cheese\u2019s creamy paste, like a crusty baguette or a crisp glass of sparkling wine. For him, it\u2019s all about letting the milk shine. \u201cWe really wanted to showcase what we could do with Connecticut milk, and I think we have achieved that.\u201d<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Photographed by Adam Detour | Styled by Kendra Smith From the world of luxury shoes in New York City to the rolling hills of Litchfield, Connecticut, two businessmen turned their attention from heels to heifers when they purchased a historic farm in the rural countryside. In 1999, the late George Malkemus and Anthony Yurgaitis, famous […]<\/p>\n","protected":false},"author":114,"featured_media":49090,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":true,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[424],"tags":[],"coauthors":[33619],"class_list":["post-49088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-centerfold"],"acf":[],"yoast_head":"\nA Connecticut Camembert - Karlie's Gratitude from Arethusa Farm | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Photographed by Adam Detour | Styled by Kendra Smith From the world of luxury shoes in New York City to the rolling hills of Litchfield, Connecticut, two\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturecheesemag.com\/centerfold\/connecticut-camembert-karlies-gratitude-arethusa-farm\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Connecticut Camembert - 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