Don't Call it a Comeback (Cow), The Cheese Never Left

“Comeback Cow? Bruh, that’s a weird name for cheese!” 

Actually, it’s the perfect name for this gorgeous little treat. Let’s jump in the Wayback Machine and we’ll explain... 

Dorothy Demeter was born in 1933 and grew up working in her grandpa’s cheese plant. At the young age of 20, she became the first woman in America to earn a Bachelor’s Degree in dairy science. Bust through that glass ceiling, girlfriend! 

Dorothy had a reputation for working “until the cows came home” perfecting her craft, so it was only right to cleverly immortalize her dedication when naming her signature creation—hence the adorable name. 

And, boy, did she ever perfect it! Comeback Cow is a beautiful, bloomy, soft-ripened cheese in the shape of a flower.  A winner of multiple awards both domestically and worldwide, it offers buttery notes and the earthiness that comes from carefully-calibrated aging. While many washed-rind cheeses are aggressively pungent, Comeback Cow is mild, sweet, and very easy to love. And the texture? Unreal! In fact, the best description we’ve seen says it’s like having a savory marshmallow in your mouth.  

This gorgeous little cheese deserves the center spot on a cheese board, surrounded by croissant bites, pear slices, grapes, and almonds. It’s soft enough to spread onto crusty bread, and if you do that, try drizzling it with a touch of local honey. Beverage-wise, it’s amazing with Cabernet! If wine’s not your thing, it’s perfect with German pilsners, IPAs, and Belgians.

Author: Linda Ledbetter, Boise Co-op Deli Data Coordinator