I feel the need—the need for…CHEESE.

Well, dear reader, I have found my people. They are cheese people. Clark Norris, executive chef at Silver Lake Lodge and Corrine Cornet-Coniglio, have brought the art of handcrafted cheese to Deer Valley. And, considering I have the need to eat cheese nearly every night—sometimes as my meal—it stands to reason that I would find a certain connection with people who revel in the joy of cheese-making. Not to mention cheese-eating.

Imagine my delight when I was invited to a cheese tasting with this dairy-loving duo. And then, imagine the expression on my face when a plank of assorted cheese was set between us in a booth at Royal Street Café. Trust me when I tell you, we were the envy of every passer-by. (One skier stopped, tableside, and said, with some reverence in his voice, “Is that a thing you can order? Because I could just have that for every meal.”) Seriously, I could get used to this.

Over bite after bite of perfectly-aged and cured cheeses, we discussed the roaring success of the new-this-year Deer Valley Cheese program. The cheeses are not only served in all the restaurants, but they’re sold at the Deer Valley Grocery~Café.

“It’s all we can do to keep up with demand,” Clark admitted. “The other lodges are using Meadowlark a lot.” That would be the double-cream soft-ripened cow’s milk cheese. It’s in a white rind, and handmade in the Frence Moule a la louche tradition.

The name actually reflects the cheese’s origins. “There is always a meadowlark in the valleys of Heber and Midway, singing over the pastures as the cows graze,” he said. “This cheese is truly “terroir’—“

“Wait,” I interrupted. “Explain that term, please?”

“Terroir is the French tradition of making cheese from local cows eating local grasses,” Corrine said. “I’m very proud that we make Utah Terroir cheese, born right here.”

Corrine acquired an interest in learning the art of French cheese making as result of her former career selling cheese-making equipment. “I was traveling a lot in France and Germany,” she said. “And I just wanted to know how to do it.” Cue the career change, and she’s been making cheese for 10 years.

I deferred to the experts in choosing accompaniments for each cheese. Corrine steered me to the black walnut confit with the Blue Belle. “It’s aged over 60 days, “ she explained as she made the first cut into the new wheel. “The Blue has a mind of its own, so the first tasting is always a surprise.”

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For the record, that surprise was totally pleasant. A fun fact: Every line in the blue cheese is the result of forty holes that are poked in each wheel to give the culture room to grow.

Next, we tasted some house-dried pears with the Meadowlark—firm, buttery and delicious. Then, the Moon Shadow. I can’t say, out loud, that I have a favorite among these cheeses, but this one comes awfully close. It’s ash-ripened, and while the goat’s milk is 100 percent local, the ashes are imported from France. “They are vegetable ashes from the vine leaves in the Loire Valley,” Corrine explained. I can’t stress enough how much this sort of detail makes my day. Eating a product that is hand-crafted with such care is a privilege—and it’s clear Corrine feels the same way about making it.

“I work at night when no one is here,” she explains. “Cheese doesn’t like to be stressed or rushed—me neither. And, it needs to age.”

We moved onto Provence Kid, the fresh goat cheese encrusted with Herbes de Provence. It is served in a bruschetta on the Royal Street Café menu (yum), and is the so good that if I were to be left, unattended, with a jar of this cheese, I would eat it directly out of the container in an embarrassingly brief timeframe.

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Fair warning—Corrine and Clark rigidly adhere to the sanctity of the goat’s milk season. So, if you are having a hard time finding the goat’s milk cheeses in mid-February or early March, fear not—they will be back as soon as the milk supply is replenished. Trust me, it will be worth the wait.

In the meantime, pick up some of the Triple Truffle, a triple-cream Camembert-style Brie that is infused with black truffles from Umbria, Italy. Trust me, it’s not a bad way to pass the time. Creamy and earthy, it’s the kind of cheese that makes a person want to alternate bites with sips of wine.

We were all smiles at the table as we finished up our tasting—all of us noting that the experience had lifted our moods. “We don’t do this enough,” Corrine explained. “Sitting and tasting is a luxury.” And then, she said something that will now be my personal mantra:

“If you’re having a bad day, say, “Cheese.”

Well played, Corrine. Well played.

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Deer Valley Resort's Global Athlete Ambassador, Ted Ligety, is back on skis after 10 weeks of recovering from microdiscectomy surgery. Welcome back Ted! | #DeerValleyMoment ... See MoreSee Less

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Eric HandMore impressed by the steady camera work of whoever was following him

4 hours ago   ·  7
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Matthew LivingstonShredd!! You're the best. Same run I fractured my tibial plateau on last year. Glad to see you're back. Hope I can do the same next year.

2 hours ago
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Mitch MannWe wore the same color jacket and skied DV today as well, but our skiing form was a tad different.

5 hours ago
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Tess TeurlingsTyler Teurlings they finally got around to posting this video of me from spring break

3 hours ago   ·  1
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Stephen PohlmanWizard

5 hours ago   ·  1
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Ron ReillySmooth

1 hour ago
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Kelly DetweilerLooks good to me ☺

5 hours ago
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Max ScottPaul Stu Herlan you guys just missed ripping some runs with Ted

2 hours ago   ·  1

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Larry WeiderThat's what I look like in my head when I ski. It's better I never know what I actually look like.

3 hours ago
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Dennis BressGreat run and great camera work. :-) Kerry Rutherford

4 hours ago
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Octavio BarreraEmilio Fernandez our next level of skiing for next winter 💪🏽

2 hours ago
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John TredentTrue carve turn, Ted is one of the best in the world.

3 hours ago
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Scott DillmanGo Ted. I am sure it feels really good to be carving some turns. Enjoy your regained freedom.

2 hours ago
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James EvansBoth Ted and the snow conditions look great . .

3 hours ago
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Dan LudwigDude is flyin...

5 hours ago
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Jon T FruendLegity split!

2 hours ago
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Mehrnaz ZuieYousef Zuie this is where I want to go!

2 hours ago

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Shanna RidnerLikes this picture

3 hours ago
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Effie BaramSo nice

2 hours ago
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Jon Blumbergbautiful skier

4 hours ago
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Wesley MillerDan Duncan Corey Baumgartner definitely gotta make it happen

5 hours ago   ·  1
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Tzachi AlmogNadavo Ha. מזכיר אותך

4 hours ago
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Matt ShawDamian Leopard those lines.

3 hours ago
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Lauren SaulAlana Saul

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Sunday, March 26, 2017
Deer Valley Resort has recieved over 400 inches of snow this season and still has a 101" base. You can only #SkiTheDifference for three more weeks. | Skier: Jillian Vogtli Video: Chris Morgan / Two Sherpas LLC on Sunday, March 26, 2017.
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Rose JutrasGo Jillian!! What an Ambassador!!

13 hours ago   ·  1

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Dennis WillisYep, only $1.28 per inch for that base. Or $15.52 per hour if you ski from opening to closing.

7 hours ago
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Adi DeOltManon Mbd she has the same color equipment like me. And I skied there. Could it be me? 😂😂😂

10 hours ago   ·  1
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Claine CowdrickWhy end the season if there is still enough snow to ski on? Extend the season maximize profits

8 hours ago
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Marcela MrugalaIt was a fantastic day of skiing yesterday!

13 hours ago
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Brandon BenallyCute but can she ski MOGULS as fast?

1 day ago
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Steve ZebrowskiSure didn't look anywhere near 101 inch base Saturday

9 hours ago
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Nic ReneeAwesome skiing this year

20 hours ago
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Lou KaltensteinWatched her cut her teeth at Holiday Valley! Go girl!

4 hours ago
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Elaine Lawrencer u having a good time

17 hours ago
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Indy BaileyVery cool!!

16 hours ago
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Tai RobinsonYeah Jillian Vogtli!

22 hours ago   ·  1

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Today's #DeerValleyMoment | Photo Credit: Emily Summers ... See MoreSee Less

Todays #DeerValleyMoment  | Photo Credit: Emily Summers

Alan Ford, Sungjin Joseph Yoon and 1165 others like this

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Stephen HelmI thought that was Upper Stein, I have a shot real similar to that one

3 days ago   ·  1
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Joyce GriffinBeautiful photo, Emily Summers! It makes me want to be there making the first tracks down.

3 days ago   ·  1
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Brian ParkerIf I squint, I can just barely see my old house!

3 days ago   ·  1
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Randy CarterBeautiful and my acrophobia will dissipate as the thrill of downhill takes over.

2 days ago
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George LadnerI was there 2 weeks ago and loved it. Nearly as good as the Swiss alps/Zermatt¿¡¡

3 days ago
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Eric LongabardiNice shot Emily Summers! :) I can see Heber!

2 days ago
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Todd RameyTop of Steins, just past Sultan .

3 days ago   ·  1
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Alma WeldeLovely

2 days ago
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Francis GougeonWith this view you can pretend you are an astronaut.⛷

3 days ago
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Ariana B. AlvarezI want to be the first one down!

3 days ago
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Janis Bauer FullmerBeautiful!

3 days ago
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Rafael TorresWHAT A SHOT!

2 days ago
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Gerry FeherCorduroy....yea baby !!

2 days ago
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Will WilliamsDebbie Riley-Williams favorite place to ski in the USA 😎

2 days ago
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MaryEllen ProctorBarb and Karen, wish we were there.

2 days ago
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Drew DealIs this the run to the gondola?

3 days ago
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Linda Glore-SewardI must get my knees in shape so I can ski that again!

2 days ago

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Holly EtlinStein's Way, nice!

3 days ago
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Charlotte StrackBeautiful!

3 days ago
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Paul Stu HerlanRipped that yesterday...thanks Stein!

2 days ago
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Alan HorganI want to there now! Pity our £ is so cheap...

2 days ago
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Carolyn MacherBeautiful...

3 days ago
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Lisa AntellJordanelle run?

3 days ago

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