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

Velveeta Slices - Is It Cheese?

Famous for its alleged ability to melt into a smooth consistency and for its affordability, Velveeta has a long history that started back in 1918, back when it was made with real cheese and cheese byproducts.

The full story starts even earlier, though. In the late 1800s, the Monroe Cheese Company hired a young Swiss cheesemaker named Emil Frey, who eventually created the now-famous stinky but tasty Liederkrantz cheese. As a side project and in an effort to prevent further waste in the company that focused on Swiss-style cheeses, Frey experimented with broken pieces of cheese that he took home and mixed with various ingredients. After two years, he created a recipe for a “velvety smooth” product that would eventually be known as Velveeta. 

Anyone who has seen the series Chef’s Table might remember the inspiring Cacio e Pepe episode featuring Italian chef Massimo Bottura. In the series, the chef recounts the story of his experience after an earthquake struck Emilia-Romagna and damaged many wheels of Parmesan that had fallen from their aging shelves. Bottura created a recipe for risotto, Cacio e pepe, and people from around the world purchased the Parmesan wheels, saving the local economy in the process. 

Parmesan wheels on aging shelves

Velveeta is nowhere near as renowned or respected as Parmesan, but, as you can see, the history behind the rubbery orange paste is rather heartwarming. Frey was simply trying to prevent waste, and that is a good thing. His efforts to use the misshapen Swiss cheese bits that would have otherwise been tossed out resulted in a unique item that ultimately produced a profit, so much so that Velveeta eventually became a separate company. 

Enter Kraft. I feel like there should be ominous music playing when you read that line. In 1927, a year after the Monroe Cheese Company closed, Kraft, which doesn't have a stellar reputation when it comes to many issues — from mislabelling errors, to fraud, to allegations of misconduct — stepped in and made a deal. After the purchase of the Velveeta company, things seemed to go smoothly for a few years, even after the product itself was turned into a cheese spread in the late 1950s; however, in 2002, the FDA stepped in and chastized the company for incorrectly labeling Velveeta as a pasteurized processed cheese spread instead of what it really is...something else.  

To answer the question, "Is it cheese?" No, Velveeta is not an actual cheese or a real cheese product. Contrary to rumors, it's also not made of plastic, though it looks unnatural, and it wobbles and squeaks between your teeth as if it could be. It is classified as a cheese product, a term not exactly accepted or defined by the FDA, but who really pays all that much attention? 

Velveeta Slices

I ended up purchasing the singles because my local supermarket was out of the reasonable but still large-sized blocks. I wasn't about to purchase a two-pound rectangle of something I feared I wouldn't like. 

I have to say that when I took my first bite after psyching myself up, I couldn't help but think it wasn't as bad as I thought it would be. It wasn't good, but it wasn't terrible, at least not at first. I can't say it's appealing, but I wasn't terribly turned off initially and had to question, "Is it good? Is it bad? Is it something in between?" 

Initially, the aroma and look reminded me of an anemic American cheese slice. When I attempted to melt it on toast, like my sister and I used to do with American cheese when we were young, the square just sat there in defiance, holding its shape, refusing to bubble, and resisting melting under the hot, hot heat of the broiler. The toast burned, but the slice appeared to be flame-resistant. I used a knife to spread it, and the texture looked odd, grainy almost. 

Velveeta on a plate

Apparently, if you mix it with other items and stir it well after melting, it becomes smooth, so I also tried some Velveeta mixed with salsa and microwaved it for a quick Salsa con queso dip. None of what I ate was very good, but, again, it wasn't terrible. Or was it? I was really struggling with this one. 

Hide Velveeta in dips and sauces

The flavor is very mild. There is a very slight tang, and it's milky. It tries to be cheddar-like but falls very short. Any notes of the Swiss cheese that used to be its foundation are lacking. It is creamy. I'll give it that. The finish is problematic. No matter how I tried it, the lingering aftertaste was simply blah. 

Unfortunately, my stomach didn't like what Velveeta did to it. After sampling four slices in total, my body said, "Enough!" and I had to stop my experiment due to tummy rumblings that lingered into the following day. 

I ended up throwing the remaining package away. I couldn't bring myself to inflict this mix of oils, preservatives, and milk products onto anyone else, so into the trash it went. Sadly, what started out so many years ago as something meant to prevent waste led to eventual waste in my home. I definitely won't be buying that again!

For those brave souls who are interested in giving Velveeta a try, my suggestion is to hide it. Cook it with chili or add it together with real cheese in a Mac and Cheese dish. Some of the recipes Kraft suggests for dips, pasta sauces, and Nachos sound tasty, but I'd be sure to compensate with enough real cheese to mask any possible negative effects of Velveeta, from odd flavors to internal disruptions. Avoid using this wannabe cheese on cheese boards at all costs. Your family and guests will thank you. I feel sorry for the kid whose parent makes cheese sandwiches out of this hideous creation. 

As far as beverages that go well with Velveeta, the more alcohol the better. Beer seems the most logical choice. Is Snake Venom Beer too much? I'm not sure. A pilsner or lager would suffice, but if your stomach can tolerate it, try serving whatever mess you create with Velveeta with the cheapest wine you can find, Sutter Home Pinot Grigio, for example. If you're really trying to elevate the trailer trash of cheeses...I mean cheese products, you could try serving your Velveeta dish with unoaked chardonnay, Riesling, Pinot Noir, or a Rosé. Then again, it would probably go just as well with a Dr. Pepper or something authentic, like a glass of milk. 

You have been warned. 

Dr Pepper

Petite Breakfast Brie

Whenever I purchase cheese, I try to seek out something new, a fromage I've never sampled before. With well over a thousand varieties available around the world and even more styles of cheeses being made at any given time, it shouldn't be a problem to find a surprise, but given the restrictions on importing, not all kinds of cheese are available in a specific area. Therefore, when I stumble upon a product I've never seen before, even better when it's petite and cute, I can't resist. 

My usual hunting ground for unique cheese is Whole Foods. They have a good selection of local, national, and international varieties. When I stumbled upon the Petite Breakfast Brie from Marin French Cheese Co. the other day, I was intrigued. I had never heard of a fresh brie, unaged and impishly naked without a rind. I immediately placed my little find in the shopping cart.

A day or two after my shopping trip, I was out walking and saw a mushroom that reminded me of my purchase! What are the chances? I had to snap a photo because I didn’t think anyone would believe me. 

This mushroom looks like my cheese.

 

Contrary to what I expected, Marin French Cheese Co is located in California, not France. Petaluma, California, is where the "cheese factory", as it was once called, has been producing fine cheeses since the late 1800s. This gives their business the honor of being the oldest cheese company in the USA. In addition to their flagship breakfast Brie, they also carry traditional aged soft-ripened cheeses. One look at the images of these beauties on their website is enough to make your mouth water. Some are covered in herbs or seasonings, while others are speckled with truffles. The rest take a less-is-more approach and are presented in their natural forms. 

Marin French Cheese Company prides itself on using traditional techniques. Their award-winning cheeses are made in small batches, and though they don't outright say it, I suspect each product is made with a great deal of love in addition to care. You can read more about the incredible story of this long-lasting company in one of their blog posts at the following link: The Story 

I wasn't sure what to expect when sampling the Petite Breakfast Brie. It looks so darn cute, and I really wanted to absolutely love it. But this cheese was specifically created to provide added protein for hard-working individuals at their morning meal. It's not meant to be a fancy or gourmet cheese. However, with the right pairings, there's no reason it can't be elevated. The truth is, though, it's a bit of an acquired taste.

The Petite Breakfast Brie is very cute

A top view of the Petite Breakfast Brie

The aroma that escapes upon removing the cellophane wrapper is sour and slightly sweet, a little like sour cream. Without a rind or any aging, this vegetarian cheese lacks the earthy, nutty, or mushroom flavors that are typically found in its bloomy rind cousins. It's far less complex than a true Brie, and it's not as tangy. Because any sweetness is not pronounced, the petite round ends up tasting rather ordinary. In terms of allure, it's not as forgettable as a plain girl, but also not as memorable as a superstar. Still, there's a certain Je ne sais quoi about it, something that pulls you back for another sample.

While the taste is similar to sour cream, it has a bit more salt and a slightly bitter finish that creeps up in the back of the palate. People often compare this breakfast provision to thick cream cheese, which is also accurate; it's just milder, less tangy with fewer sweet notes and more bitter undertones. It's a dark and mysterious, sturdier version of cream cheese.

The Petite Breakfast Brie is great as a snack food.

This fresh, rindless Brie has a texture that's creamy and smooth, also similar to an extra-firm version of cream cheese, but with more structure. It's another product that leaves traces of teeth marks when you bite into it. The Petite Breakfast Brie will coat your mouth, but it’s not gloopy or sticky and actually spreads like cold butter. Heated, though, it becomes soupy and runny, but, melted or not, the flavor remains very mild. It’s good on toast and tastes like a cream cheese with much more depth. 

Because the Petite Breakfast Brie is so mild, it can pair well with either sweet or savory flavors, and in this case, I prefer the sweet couplings. In fact, it's actually better when it mingles with other provisions than it is on its own. Its petite size makes it ideal for transporting in a picnic basket to a nice park, in a lunch box to school or work, or in a pocket for a snack later when the urge arises. 

As I mentioned before, this isn’t an ideal product for baking. It’s best served cool or at room temperature if the weather isn't too warm. Try it with Rustic Bakery Artisan Crisps, sliced green apples and honey, or roasted almonds. Plop a wedge of it on some nicely toasted French bread or some honey whole wheat toast and a scoop of strawberry or fig jam, and you won't be disappointed. As a snack, you can try it with trail mix, one that contains dried fruits. For savory combinations, serve it with prosciutto or caramelized onions and plain crackers.

As far as what to drink with this cheese, because it is a breakfast cheese, a mimosa or spicy Bloody Mary wouldn't be out of the question. Why not? If you're planning on coffee with your morning meal, try the Lifeboost light roasted variety. For later-day samplings, stay away from IPAs because, in this case, bitter with bitter isn't ideal. A fruity or wheat beer would be a better option. It also goes well with sparkling wine, Pinot noir, Riesling, or Sauvignon Blanc. 

A mimosa pairs well with the Petite Breakfast Brie