St. Albans - Complete with Ceramic Ramekin

I'm very much in love with Vermont Cremery's cheeses lately. Their selections aren't over-the-top or in-your-face, but they are well-made, excellent and dreamy. I'd make hearts around the company name on my notebook if I were still in school, and if that were still a thing.  💗

Since I recently reviewed several Vermont Creamery cheeses, I won't go into detail about the company again, except to remind readers that the founders have done an excellent job of creating award-winning cheeses and promoting sustainability. You can read more about them at the following link: Vermont Creamery

St. Albans is a curious little cow’s milk cheese that comes in its own ceramic ramekin. This is another one that I started to review long ago, but I kept drifting off into fits of pleasure while eating the cheese rather than sampling it for blog content. It's easy to do when the product is inviting and heavenly. Part of the reason I had to buy this one several times before writing what follows is because St. Albans is yummy and small, making it easy to get carried away. Before you know it, POOF, it's gone...again. Whoops. 

St Albans comes in a cute ramekin

The container St. Albans sits in prevents a bottom rind from forming. Also, the ramekin can be used to bake (or microwave) the cheese. The discs are so darn cute, too. Both the cheese itself and the ramekin are petite, just perfect for one. I kept the vessel and plan to use it again, possibly to bake some kind of mini snack. 

St Albans has a delicate white surface rind that's on the verge of wrinkly and could almost be described as lacy. It looks more like a light dusting of powdered sugar on a pastry than an actual rind; however, this surface adds a rich flavor to the overall product.

There is no bottom rind 

This delicate little bloomy-rind cheese is an American version of St. Marcellin, a beautiful cheese from the Rhone-Alps region in France. Despite St. Albans fragile appearance, it packs a flavor punch that's sure to please your taste buds. 

The most obvious characteristic of St. Albans is the fluffy, smooth texture. My goodness, is this cheese creamy. It's light and airy, almost like a soufflé but smooth and without the egg texture, of course. It’s much gooier and oozes once it's cut open. The flavor can verge on sour but is light and tangy with just a hint of mushroom. 

It's so gooey...yum.

The ramekin provides a nice way to create savory dips. Bake the little pot in a hot oven for about 10 - 15 minutes and serve hot with roasted herbed potato sticks, lightly steamed asparagus, crusty bread, or crackers. Top the baked dish with jam, tomato compote, or apple butter. I actually preferred the flavor and texture of the unbaked cheese. It can be served at room temperature with red grapes, sourdough crackers and truffle honey, thin rye crisps, dried apricots, toasted walnuts, or saucisson sec. 

The cheese can also be added to hot dishes. Place a bit on pepper steak, or add some to a potato casserole. Though it’s an aged cheese, its light flavor pairs well with a variety of foods. I prefer it on crackers or bread, pure and unadulterated. Heck, it's so good you can simply spoon it straight into your mouth, no accompaniments needed. 

Melted or at room temperature, this cheese is great.

As for beverages, pair St. Alban’s with Chardonnay, Viognier, Pinot Gris, Amarone Della Valpolicella, a fun Champagne or Champagne cocktail, or a tawny port. If beer is more to your liking, try St. Albans with a Trappist beer, a golden ale, or a light lager. Mostly, though, enjoy. This is a cheese that should transport you to a lovely, warm hillside on a beautiful, spring day and make you forget, even for a moment, any strife in the world. 

Try Champagne or a Champagne cocktail with St. Albans - Original photo by Steve Daniel

The Smokin' Goat

I was going to preface this post with a story about the pitfalls of AI, but instead, I'll place my thoughts as more of a footnote below and briefly say that when you plug in a description and image for AI to alter, it doesn't always work out the way you want. Enter The Smokin' Goat. 

Smokin' Goat cheese is excellent

When I was shopping for cheese at Whole Foods the other day, this little treasure wasn't even on the shelf. It just so happened that one of the kind gentlemen working had recently received a shipment, so he was cutting some wedges to put on display the following day. When his co-worker asked what he was working on, the monger mentioned The Smokin’ Goat and compared and contrasted it to Drunken Goat, another beautiful goat cheese from Spain made by a different company. Naturally, my ears perked up, so I asked him about it. I had never heard of this one before, though I have tasted Drunken Goat. I just haven't reviewed it...yet. When the gentleman very politely offered me a wedge of The Smokin' Goat to purchase. I gladly accepted. 

Smoky-flavored cheeses aren't on my all-time favorite cheese list, but I would put Smokin' Goat near the top of my smoky cheese favorites if I had such a ranking system. The smokiness is light, not overwhelming in the least, and the cheese itself is fantastic, mild yet memorable. 

It's hard to go wrong with Spanish cheese. The traditional methods typically used, the unique sources of milk, the interesting rinds and patterns on them, and the fabulous aging processes, places, and styles contribute to creating excellent dairy products throughout the country. 

Fuerteventura is the oldest island in the Canary Islands

This semi-soft (but firm and elastic) cheese originated on the island of Fuerteventura in the Canary Islands. The family-run company, Grupo Ganaderos de Feurteventura, uses milk from the Majorero goats that's supplied by local farmers. Majorero goats are very cute-looking, small with diverse fur coloring. The milk used is high in both protein and fat, contributing to Smokin' Goats' rich and creamy mouthfeel. 

Smokin' Goat has a beautiful white interior with a lovely, creamy mouthfeel

Goat cheese in general is white, and The Smokin’ Goat is no exception. Unlike cows, goats can convert beta-carotene, the pigment in grass and other greenery, into vitamin A, so the milk they produce isn't tinged yellow. Store-bought milk only appears white because the protein and fat molecules in cow's milk scatter light exceptionally well, making the liquid look white to the human eye. Milk is also mostly water, so the molecules containing the coloring are diluted; however, in the cheese-making process, these molecules are more concentrated. 

The pretty outer rind of The Smokin' Goat is a light brown with a pattern that's said to be a tribute to the palm leaves that were used to mold cheese in the past. The rind is edible and has a more concentrated beechwood smoke flavor that enhances the overall taste of this product without overpowering the more subtle notes of the interior. Upon opening the wrapper, a smoky aroma that's not too strong, more reminiscent of a campfire at a posh outdoor resort than a traditional woodsy affair, escaped into the air.

The beautiful white paste inside is mild, slightly nutty, and a little bit tangy. While the goaty flavor is very mild and mixes well with the smoky notes, it ends with a good bite. It's surprisingly well-balanced, though, and even those who aren't goat cheese fans will probably like this selection. 

Due to its relatively mild flavor, The Smokin' Goat pairs well with a variety of foods and beverages. Serve it with green grapes, toasted walnuts, thin rye crackers, prosciutto, green olives, pickled red cabbage, and a pot of honey on a winter cheese board. Slightly sweet crackers such as Carr's Whole Wheat Crackers, gingerbread, or even banana bread are odd but delicious combinations. The Smokin' Goat can be added to sandwiches or served on salads. It's great on avocado toast with a drizzle of balsamic glaze. Heated, this cheese becomes less goaty, and the smoky flavors are enhanced. It's surprisingly good mixed with other cheeses in a mac and cheese dish, and it's an excellent choice to pair with steak or a burger. 

As for wines, try The Smokin' Goat with Sauvignon Blanc, Riesling, Shiraz, Syrah, Beaujolais, or Merlot. This cheese also goes well with beer, such as a Red or American Ale, or a Vienna Lager. The subtle smoky notes also pair nicely with cider or Calcados. 

Original photo by Stefan Schauberger

lol, This is why I don't use AI: