I just played around with it a little, and it came out great. All you need to do is replace the flour for around half the amount of cornstarch in any alfredo sauce recipe you want.
Close up on the beautiful, stony rind of the Walton Umber, from Jos Vulto of Vulto Creamery. Jos has been discussed many times on this blog, and was a former fellow urban cheesemaking club member, aging his cheeses under the sidewalks of Brooklyn at one point, before he opened his creamery in Walton, NY (you can read about him in my piece for Modern Farmer).
Jos is best known for his washed rind cheeses, the absinthe-washed Miranda being his most celebrated, but the Walton Umber has roots going back to Jos’ earliest cheesemaking experiments. I found this post from Jos’ own blog, from way back in 2010, when he first announced the development of this cheese. Amazing to see how far he’s come since then!
The Walton Umber is a raw cow’s milk, basket molded tomme, gray-brown on the rustic rind with a semi-firm, pale yellow paste underneath. This particular wheel was a bit darker brown on the rind than past versions I’ve had. With a musty, wet-stone aroma, flavors are sweet, earthy and a little bit tangy, with nutty, gamey and wet-hay notes.
Purchased at Bedford Cheese Shop.