Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: Cowgirl Creamery Red Hawk.

What it is • A pasteurized organic cow's milk cheese from Cowgirl Creamery in Point Reyes Station, in Northern California. The triple-cream cheese is crafted using vegetable rennet. The formed wheels are washed in a brine solution during their four-week aging period, which produces orangish, edible rinds.

This cheese has a bark that's bigger than its bite; the pungent aroma is countered by a slight tang that's followed by a luxurious butteriness.

How to store • Store Red Hawk in its original packaging in the refrigerator for up to two weeks. Prior to serving, let it sit at room temperature for at least 20 minutes.

Serving ideas • Serve on a cheese plate alongside Granny Smith apple slices, honey, unsalted cashews and crusty bread. Or use in a recipe such as potato gratin (see recipe).

Beverage pairings • The folks at Cowgirl Creamery recommend serving it with red wines such as pinot noir, or whites such as a German or Alsatian riesling, gewürtztraminer, or beer such as an IPA or stout.

Cost • The cheese costs $29.99 a pound at Harmons Emigration Market, 1706 E. 1300 South, Salt Lake City; 801-467-2434.

lneilson@sltrib.com

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Potato gratin

2 tablespoons butter

2 tablespoons olive oil

1 medium yellow onion, julienned

3 cloves garlic, minced

1 cup cream

1/2 cup grated parmesan cheese

2 pounds Yukon Gold potatoes, peeled and thinly sliced

10 ounces Red Hawk cheese, cut into 16 wedges

Freshly ground white pepper

Heat the oven to 350 degrees.

In a 9-inch frying pan over medium-high heat, melt the butter and add the olive oil. Add the onions and garlic and cook until soft and translucent, about 5 minutes. Turn off the heat and add the cream and 1/4 cup of the parmesan cheese.

Transfer half of the onion-cream mixture into a glass baking dish or casserole dish, and place one layer of potatoes on top. Follow with a layer of Red Hawk cheese. Season with pepper. Add one more layer of potatoes, Red Hawk wedges and the remaining onion-cream mixture. Sprinkle with remaining 1/4 cup parmesan.

Cover with foil and bake for 45 minutes. Remove foil and bake for another 30 minutes or until the top is brown and bubbly.

Makes • 4 to 6 servings

Source: Cowgirl Creamery