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:

Igor Gorgonzola Dolce

It's always daunting to review a particular cheese with a long history, especially when that cheese possibly dates as far back as the Middle Ages, and when tens of thousands of tons of it are exported each year. That's a lot of cheese, but die-hard Gorgonzola fans will tell you it's among the best cheeses in the world. 

Gorgonzola cheese is an Italian favorite

Before I go further, let me clarify that there's Gorgonzola, and there's Gorgonzola-like cheese. The former is registered as a protected designation of origin and is made in certain regions of Italy. That's what is being exported in massive quantities, while the latter can be produced anywhere in the world. Gorgonzola-like cheese has to be made following a few specific rules of production and can then be called Gorgonzola. It won't, however, have the PDO label. Both are consumed en masse. It's hard to imagine the enormous quantity of Gorgonzola and what passes as Gorgonzola eaten throughout the world in a given year. This cheese is so famous, in fact, there's an annual celebration, Sagra Nazionale del Gorgonzola, in the town where it is said to have originated, Gorgonzola, Italy, located in Milan. 

Gorgonzola might not have the royal distinction that Roquefort does, but it's a memorable blue. There's a reason why Roquefort is considered one of the three kings of cheese. The French have a way with dairy. They really do. That's not to suggest that Gorgonzola isn't a great cheese; it just doesn't pack the flavor punch that other French blues do. Gorgonzola is a bitter-sweet sonata, not a magnificent symphony. That said, it's versatile and pleasant with changing flavors as it ages. 

Gorgonzola Dolce is moist and creamy

The Leonardo family that produces Igor Gorgonzola has been making cheese for many generations. Using traditional techniques, they produce two types of this distinctive blue: Gorgonzola Dolce, a mild and moist variety, and Gorgonzola Piccante, a slightly stronger blue that's still creamy but firm with a bit more kick.  

When I first sampled Gorgonzola Dolce, I was underwhelmed, but the cheese grew on me the more I tried it. This pasteurized cow's milk cheese is subtle with a wee little kick, say the difference between one from a donkey as opposed to one from a horse. The strong, pungent, and slightly sweet aroma outshines the flavor, but it's still a memorable product and worth trying. Some people are true Gorgonzola fans, so this is the type of cheese that would appeal to them. It's milky and sweet with very slight bitter notes, and a nice tang from the blue veins running throughout. The longer it ages, the more pronounced the piquante flavor is. 

Gorgonzola goes with just about everything

Gorgonzola is an incredibly versatile cheese. It can be crumbled on salads, cooked in sauces, baked in butternut squash, or served on toasted baguette slices. It's a great addition to stuffed chicken or mushrooms, or it can be folded into a savory crepe. There are recipes for Gorgonzola pizza, polenta, dips, and potatoes. You can even serve it with steak! Gorgonzola Dolce is mild enough to pair well with sweet fig jam on crostini. Serve it with sliced pears, rustic crackers, dried figs, toasted walnuts, and bresaola on a cheese board. The list of food pairings and Gorgonzola recipes is infinitely long. Ive even seen a Gorgonzola ice cream, of all things.

Pear Pizza image by Diliara Garifullina 

The list of great beverage pairings for Gorgonzola Dolce isn't as diverse or long as the food options, but a few suggestions include Riesling, Friulano, Gamay, Zinfandel, Tannat, Sangiovese, Carmenere, and Cabernet Sauvignon. For dessert or sweet pairings, select Cruner Veltliner, Cognac, or a ruby port. If beer is more your style, try Gorgonzola Dolce with a double malt, porter, or Belgian ale. And there's nothing wrong with ending a meal featuring Gorgonzola Dolce with a nice cup of coffee or espresso!

Original red wine photo Ashley Byrd 

Ashley, Lovely Ashley

I started this review about a year ago but fell into my typical pattern of eating and enjoying the cheese without concentrating on the elements that make up a good write-up. Sure, I jotted down a few details of what I was tasting, but it's easy to throw caution to the wind and dive fully into the pleasure of cheese consumption, neglecting my duties as a writer or wannabe writer, whatever the case may be. In any case, I promised myself I would come back to this review. I didn't think it would take me as long as it did. 

This time, I was determined to pay more attention and take some thorough notes as I ate, although I couldn't be too hard on myself for enjoying the previous samplings free from any obligations but those I place on my own shoulders, most of which don't relate to cheese. The reality is that some cheese can be so good at encouraging a temporary escape, it's hard to be in work mode or even thought mode while consuming it.

Ashley Cheese from MouCo in Fort Collins, Co.

Ashley is an award-winning, soft-ripened cow's milk cheese from MouCo, a family-owned company I mentioned not too long ago. This Colorado establishment is focused on producing quality dairy products, but it's also dedicated to sustainability and giving back to the community. Founders Robert Poland, with his cool rock-and-roll vibe that lingers from his past, and Barvaian-born Brigit Halbreiter, with her knowledge and interest in cheese-making that was ignited when she was a young girl, have kept their dedication to creating top-rated, soft-ripened cheeses in the foothills of the Rocky Mountains throughout the years.  

MouCo cheese has been served in some of the nation's top restaurants, but the soft-ripened cheese isn't just a hit here in the United States; people from all over the world appreciate a variety of their soft-ripened wheels, from Camembert to ColoRouge, and their cheese has even made an appearance at the UN!

After tasting MouCo's gentle wash-rind variety, ColoRouge, I didn't expect the flavor punch that Ashley delivers. The aroma is inviting, earthy and slightly sour with a light barnyard aura. Under the bloomy rind that's covered in vegetable ash lies a supple paste that's velvety and silky smooth on the tongue. 

Ashley has vegetable ash on the bloomy rind

Depending on the age of this cow's milk cheese, the flavor can range from sweet and mild with nutty undertones to deep and earthy with tangy, pungent high notes. No matter what the age, though, Ashley is never going to be outrageous and never gets overly deep. MouCo cheeses always fall into the milder category, even when the flavors are memorable and delicious. 

Ashley is nicely salted, well-balanced, and ends on a lingering ever-so-slight bitter note that's unexpected but pleasant, like the horn coming in toward the end of the Beta Band's Dry The Rain, a beautiful addition that starts as a question but ends up adding layers to the final product. When heated, the overall flavor becomes more woodsy and light without losing its depth. It’s complex without being complicated.

In short, this is a lovely cheese. It’s flavorful and intriguing without being overwhelming. 

Though it might seem counterintuitive because of the obvious saltiness (but not overly so) of Ashley, it pairs well with cornichons, olives, and Salami. It has a distinctive look, so it would be a great addition to a cheese board alongside sliced pears, green grapes, toasted walnuts, water crackers, Rustic Bakery Artisan Crisps, fig jam, and a light mousse pate. I substituted Ashley in a pasta and Brie dish and did not take the suggestion to remove the rind. The baked dish may not look as sophisticated that way, but, wow, is the resulting flavor excellent! Ashley pairs nicely with berries or other sweet fruits, but it can easily be part of savory dishes as well. One recipe suggested cutting the wheel into pieces and deep-frying them for an indulgent appetizer. 

When it comes to beverages, Ashley is best served with Chardonnay or Chenin Blanc. Try it with Gamay, a Syrah blend, or Zinfandel. If the menu calls for a dessert wine, Sauternes is a good option. A dry cider, wheat ale, sweet stout, or Calvados also goes well with Ashley. 

Chardonnay pairs well with Ashley. Original photo by Steve Buissinne

Petite Boo by Marin Cheese Co

Even though Halloween has come and gone, it's still the spooky season, at least for those of us who like to extend the macabre festivities until the end of December and beyond. That's why I was thrilled to see that Whole Foods still had some seasonal Petite Boo cheese by Marin Cheese Co. in stock after Oct 31st. 

Petite Boo cheese is seasonal

Recently, I reviewed Marin's Petite Breakfast cheese, a versatile naked Brie that's considered a morning staple in many homes. My reaction to Petite Boo was far more animated than when I tried the Petite Breakfast Brie. How could I not be excited to try a spooky-looking triple cream Brie disguised as a ghost with an orange interior? It's so stinkin' cute...but still kind of scary looking! I was smiling from the moment I saw it and couldn't wait to dig in and taste this little round. 

Petite Boo is 4 oz of fun and flavor

As adorable as this holiday-themed cheese is, the taste is grown-up and sophisticated. The outer bloomy rind has smudges of smoky vegetable ash that deepen the overall flavors. Though it's milky and mild and smells like traditional Brie, earthy and buttery, it's zestier with deeper mushroom notes. It's tangy with just a hint of funk without any real bitterness, even when it's a smidge past its prime. When the British say a particular food is "moreish" that's the perfect word to describe this petit trésor. It is good!

Petite Boo's texture is InCreDiBlE. Holy cow's milk. The paste inside the soft, bloomy rind is oozy and smooth, velvety and absolutely lovely. The orange comes from natural annato, which enhances the very slight spicy notes. It's the type of cheese that makes a person close his eyes and sink fully into the experience. 

The vibrant orange interior is a wonderful contrast to the white exterior.

Because the flavor is so mild, Petite Boo pairs with almost anything. Serve it hot or cool, though with a silky smooth texture like the one it has, it deserves at least one bite unheated. The Marin Cheese Company has a fantastic Instagram account on which they offer excellent recipes and cheese pairing ideas.  I love their suggestion to dress up Petite Boo in a puff pastry mummy's costume for the fall season. 

Serve Petite Boo on a festive fall cheese plate with sliced green apples, red grapes, mixed marinated olives, candied pecans, proscutto or smoked salmon, apricot jam, pretzels, dark chocolate squares, and sliced crusty baguette rounds. Its orange interior will grab everyone's attention. This is a cheese that can easily pair well with savory or sweet foods. It's as good with fresh berries as it is with cured meats. You can serve it on burgers, sandwiches, in salads, or on its own. It's that good. And it can be baked in tarts, with potatoes, or in noodle dishes. 

When it comes to beverages, try Petite Boo with a Stout, Belgian Ale, or Saison. Good wine pairings include Chardonnay, Sangiovese, Zinfandel, Grenache, Pinot Noir, Cava, or Sauternes. 

In the fall, a Stout goes well with Petite Boo 

Wooly Wooly - We All Call for Soft Sheep's Milk Cheese

When anyone mentions cheese from Spain, Manchego usually comes to mind. It's one of the more popular cheeses from Southwestern Europe, but Mediterranean Europe is filled with countless dairy gems, from high-fat butter (even though olive oil is more traditional here) to hard cheese and everything in between. 

Photo by Sam Carter

With an eye-catching label, I thought Wooly Wooly soft sheep’s milk cheese might be among these prizes. It comes from Jumilla, Spain, an area known for its high-altitude vineyards and its incredibly old historical sites. Some archaeological findings suggest evidence of human inhabitants in this area dating as far back as the Stone Age. It’s not surprising that sheep tend to fare better than cows in the dry summers and on the rocky terrain in southern Spain. As a result, sheep’s milk cheese is more abundant, though mixing milk to produce cheese isn’t unheard of in this area. 

The cute, fat sheep made me buy this cheese

Many compare this Wooly Wooly to a soft goat cheese, which is accurate when considering the appearance. As smooth, creamy, and mild as this log of cheese looks, you're in for an unexpected ride. Despite being a soft cheese, it's slightly drier than most soft goat cheese, and, compared to another soft-style cheese, it's neither as sweet nor as creamy as cream cheese. It's rather crumbly, to be honest. 

The texture is a little dry but still creamy

The aroma is reminiscent of cream cheese, but the mild odor shouldn't fool you. There's a decent amount of flavor in this pearly white barrel. Wooly Wooly has a Pomeranian-sized bite and wants to smack you in the palate, even though it's not quite strong enough to do so. It reminds me of a petite jeunne fille who punches people a little too hard in the arm when it's meant to be all in good fun... but maybe not quite. There's a sting, but it's minor, more amusing than attention-grabbing.

Wooly Wooly's mild but notable sharpness is from pure sheep's milk. Lacking are the gamey and tangy notes of goat cheese and the mild but slightly sour notes of cream cheese made with cow's milk. Because it's not as sweet, the soft sheep's milk cheese ends up sharp and crisp but lacks depth. It's interesting but has a lingering bitter aftertaste that's not exactly unpleasant, but it's not as satisfying as a lingering sweet or neutral note. 

Sadly, as much as I wanted to love this cheese, it's just OK. The label is very cute, but the cheese itself is not as appealing as other soft cheeses that have deeper sweet, earthy, tangy, or pungent flavors. Still, I wouldn't avoid Wooly Wooly. It just wouldn't be my top pick.

Wooly Wooly pairs well with black olives.

As far as pairing Wooly Wooly, stick to light crackers, traditional crusty white bread, or toasted bagels. Rye crackers are a rough combination because the strong flavors of rye compete with those of this particular cheese. The rye seems to draw out the bitterness of the cheese. However, a sweeter rye bread isn't a problem. In fact, Wooly Wooly couples well with many sweet items. I actually prefer sweet pairings with Wooly Wooly -- jams, dried cherries or figs, candied pecans, or poached peaches. 

Black olives, prosciutto, crostini, marcona almonds, and cotton candy grapes with Wooly Wooly on a cheese board make a wonderful centerpiece at a cocktail party. This cheese can also be used in baked and hot dishes. I used it in a noodle dish, but because of the bitter aftertaste, I regret not adding caramelized onions or even a drop of honey to the pot. The soft sheep's milk product is a great addition to salads, especially a mixed berry and spinach salad with raspberry vinaigrette. Blistered tomatoes on toasted baguette slices with garlic, olive oil, some Wooly Wooly, and a dash of salt and pepper make a nice appetizer. 

For beverages, serve Wooly Wooly with Chardonnay, Riesling, Pinot Blanc, Gavi, Merlot or a Merlot blend, Tempranillo, Amarone Della, or a sparkling wine such as Cremant. As far as beer options, a pilsner or blonde ale would be ideal. 

Image by Cody Chan 

                                                       No rubs or tastes from Bruce for this cheese

Tete De Moine - Rosettes by Emmi USA

Tete de Moine has a long history. Actually, that's an understatement. The formation of this cheese dates so far back, it's hard to imagine, all the way back to a time when Washington was president in the United States and the French Revolution was raging away. But the first rumblings of this cheese date back even further, back to a time when Richard I, the start of a trio of king Richards, held power in England, and America had not yet been settled by disgruntled Englanders. During this time, both in the late 1700s and well before, cheese was often used in trade for those within the monastery where the product was first made. In Switzerland, this particular type of cheese was often used as payment, and many farmers used it to pay landowners their rent.

Tete de Moine = monk's head?

Similar to other AOP (Appellation d'Origine Protégée) cheeses such as Roquefort, Blue D'Auvergne, and Cantal, Tete de Moine is certified, thus ensuring that it's made in a particular location -- in this case, the Jura Mountains -- using traditional methods. 

The rules for certification for Tete de Moine include using milk from cows that feed only on the fodder based at the farm where the cows are being raised or from nearby pastures where the milk is collected. 

Once a month, cheese inspectors congregate in the dairies' cellars. These fortunate individuals have a chance to look at, poke, and then sample some of the aging rounds of Tete de Moine so that they can make sure the naturally occurring holes aren't too big and that the rounds look good as they sit and age on their spruce shelves. They inspect the cheese to determine whether or not it’s the correct color and make sure it tastes and smells delicious. If a cheese fails the test, it can't be sold under the AOP title, and everyone ridicules and shuns the cheesemaker...or so I assume.

I've been meaning to try this cheese for a long time. Given the choice between a stinking bishop and a monk's head, it was difficult to make a decision, but since I had very recently reviewed a wash rind variety, I opted for the less odorous alpine-style cheese, Tete De Moine. 

Once I had committed to sampling this cheese, I wondered if I needed to buy a whole wheel with the accompanying girolle for scraping cold layers into pretty rosettes or if there were a way to avoid buying a tool I knew I'd rarely use. Leave it to Whole Foods -- where they take the concept of convenience store to a whole new level and offer peeled oranges, pre-washed and sorted lettuce, and pre-cut vegetables for your stir-fries -- to carry already formed medallions. 

Pre-made rosettes

There isn’t a law around having to use a girolle in order to enjoy Tete de Moine, however, in the early 1980s, this tool revolutionized how the cheese was served. Before the girolle, a sharp knife was the tool of choice, and forming the thin cheese rosettes took a lot of time and great skill. Now, thanks to Emmi USA, anyone can purchase the pre-scraped rosettes, so you don't need a fancy, rather expensive tool and need not worry about cutting your fingers with the fine blade of a knife. 

The idea behind either slicing cheese very thin or forming rosettes is to increase the surface area of the cheese. This increase in surface area means more molecules are in contact with your taste buds, and more of the aroma from the cheese is released, both of which enhance the overall flavor. 

A girolle is used to make rosettes

Emmie USA in Wisconsin has won quite a few world cheese medals for their local and imported varieties, including silver in 2019 for Tete de Moine AOP. That same year, they won an incredible 12 awards for various cheeses. 

There's no doubt that Tete de Moine rosettes are beautiful, really a work of art. This semi-hard specialty cheese is made with part-skim cow’s milk and uses traditional animal rennet. The aroma is sharp and a little sour. Imagine belly button lint having a pleasant smell, and that would be a good description. The petals are velvety and soft on the tongue, but the cheese can be chewed like any other. 

The rosettes of cheese are really beautiful

While there are obvious sharp notes that mimic those in Parmesan and cheddar (but it still has its own unique taste,) it’s surprisingly mild. Despite being aged for at least 60 days after it gets a nice saltwater bath, Tete de Moine lacks an overly strong earthy or nutty flavor, but those undertones are there. It’s less complex and not as bold as something like Pleasant Ridge Reserve, but it’s no shrinking violet either. It’s more sharp than robust with just a hint of sweetness. Heated, the nutty flavor is less timid, and boy is this cheese flavorful when it's warm. Even though the rosettes are beautiful, I prefer this cheese served melted or baked. 

Tete de Moine pairs extremely well with rye crackers, roasted potatoes, baked spaghetti squash with tomato sauce, crisp green apples, or cured meats. The rosettes look pretty and add flavor to green salads with vinaigrette dressing, and this cheese is exceptional when it's baked in savory tarts as an appetizer. Because the rosettes are eye-catching, they look wonderful on a cheese board next to red grapes, toasted walnuts, fresh figs, and baguette slices. For a real indulgence, try a rosette on a slice of toasted baguette with a thin square of high-quality dark chocolate. 

For beverages, Tete de Moine pairs well with Gruner Veltliner, Sauvignon Blanc, Gamay, Sangiovese, Blanc de Blanc Champagne, or a tawny port. A dry cider, Belgian ale, or pale ale would also be a good accompaniment. 

Try Tete de Moine with Gruner Veltliner

Bruce wasn't sure but gave this cheese a rub. I think that means he approves.

Hooper, You Elegant Little Stinker

What a beautiful cheese this is.

It has been a while since I've splurged and purchased extravagant cheese online. When I'm buying cheese to sample for this blog or in general, I try to keep my spending limit under a certain amount, which isn't easy when my eye is automatically drawn to the more expensive varieties. After my last escapade, though, I felt I deserved a special treat. 

I've sampled cheese from Vermont Creamery before and haven't ever been disappointed, quite the opposite, in fact. The award-winning company produces some of the finest cheeses in the world, and that's not an exaggeration. 

Since I've already gone a little bit into the history of Vermont Creamery in past posts, I’ll just add that the cheese and other products the company produces aren’t the only extraordinary aspects of this operation. The founders and everyone involved do an incredible job of promoting sustainability while focusing on producing extraordinary products. In sharp contrast to Kraft Foods, Vermont Creamery is certified as a B Corp, which means the company meets the highest standards when it comes to social and environmental performance, public transparency, and legal accountability. It does good things.

Hooper is a cute shape

When I first saw an image of Hooper, there was no way I could resist it. It was exactly what I was looking for in a cheese to review. It checked all the boxes by 1. Being something I had never seen or heard of before. 2. having an appealing shape. It looks like a prim little doughnut. And 3. It's a wash-rind variety. Swoon! Sure, it was a little over my usual spending limit, but I had a good feeling this was going to be a grand adventure. After taking a deep breath and bravely pressing the purchase button, I waited impatiently for the package to arrive. 

And, boy, was this little stinker worth the price, the wait, and the effort it took to find. It is one of the best cheeses I have had in a very, very long time.

Hooper is named after Vermont Creamery's co-founder, Allison Hooper, who learned cheesemaking during a year abroad in France back in the 1980s. She and Bob Reese founded the company in 1984, and they have been producing wonderful dairy products ever since.

This lovely ring of cheese has a classic wash-rind, stinky aroma that’s not overpowering. It smells like a day at a well-maintained petting zoo, less pungent than some of its heavy-hitting relatives that have odors veering into unkempt barnyard territory. Hooper also looks pretty with wrinkly, snow-white, upright sides and the colors of a soft orange sunset sitting delicately on top. The wrinkly white exterior comes from the use of Geotrichum mold in the aging process. 

Hooper has a wonderfully textured exterior

As far as flavor, the cheese is perfectly balanced. It's somehow subtle but incredibly memorable, so much so that after the last bite disappeared, I found myself craving more, even days later. 

The combination of cow and goat milk with a dash of cream softens the sharpest notes and brings about an even taste that's intriguing and potent but not overwhelming. There's a beautiful tang with slightly sweet undertones. It's not overly nutty or earthy, though there are hints of both flavors. It's lighter than one would expect, smooth, velvety, and creamy with just the right amount of salt. Take one bite and let the flavors dance on your tongue. 

Under the slightly pliable rind sits a wonderful creamline that's oozy and smooth, and the inner section has a texture that's similar to fresh goat cheese, firmer and denser than the outermost layer. The overall mouthfeel is creamy, very creamy, though. 

Look at the lovely cream line 

There are layers to this cheese

It's an elevated wash-rind cheese that's sophisticated and beautiful, the Rolls-Royce of wash-rind cheeses. 

Pair this standout vegetarian product with a crusty French baguette or sourdough crackers. You can also place Hooper center stage on a cheese board along with dried apricots, fresh cherries, cornichons, Prosciutto or ham, and roasted pecans. Add slices of Hooper to green salads or tacos. It adds flavor to baked dishes, too, even though you’ll miss out on the beautiful texture in its natural state.

As far as beverages, try Hooper with Chardonnay, Rose, Sauvignon Blanc, Albarino, Gamay, Dolcetto D’Alba, or Chenin Blanc. If beer is more your style, go with a pale ale or Saison. Mostly, just enjoy this cheese. It can stand on its own just fine, but it's also versatile for a wash-rind variety and pairs well with more than you might expect. 

Serve Hooper with a crisp Rose