Cremont

I've sampled a lot of cheese in my life, but only a few times have I felt the urge to immediately run outside and tell the first person I saw how good it is after just one bite. The only thing preventing me from doing so after sampling Cremont was my fear of scaring a stranger who might not appreciate cheese the way I do.

 Instead, I might have to resort to using a lot of exclamation points in my review here in order to convey my enthusiasm. (Just kidding, that’s a pet peeve of mine.*) 

Cremont is another winner from Vermont Creamery

Since I have mentioned Vermont Creamery multiple times, I’ll skip going into detail about how good this company is overall. There's a reason why they have won multiple awards for their cheese and their business practices. You can check out their website at the link above.

Cremont is a cow and goat milk soft-ripened cheese with an extraordinary texture. Inside the pretty criss-cross-patterned, tender rind is a paste so soft it's almost squishy. It's velvety beyond belief and absolutely melts in your mouth while still having a decent mouthfeel. Even the color is unique, off-white with a fluffy snow-colored interior.   

Cremont has a beautiful exterior

The name Cremont is meant to convey "the cream of Vermont," because this cheese is made with a mixture of cow's milk, goat's milk, and a bit of lovely Vermont cream. The addition of cow's milk and cream tempers the wild goat flavor, leaving the taste less unruly, tangy and tart but not overwhelmingly sharp. The taste is so intriguing, it's almost addictive and leaves a yearning for more. 

Despite the mild flavor, it's extremely complex. There are notes of nuts, cream, butter, and mushrooms. It's just so perfectly balanced, like sunshine on a cheese board with a tiny hint, just the right amount, of funk. Cremont is sophisticated and luxurious, but with the possibility of something a little naughty hiding under the beautiful surface. It could be the cheese version of Princess Margaret. 

I’m not stretching the truth when I say it’s one of the best cheeses I have had in a long time. 

This is a cheese worth cheering about

In terms of pairing the exquisite Cremont, the mild flavor goes well on a cheese board with dried figs, red grapes, honey, sliced pears, oatcakes, sourdough crackers, country ham, and caramelized pecans. Try it on the side of an herb salad with crusty French bread, or on the side of a bowl of tomato soup with some toasted sliced bread. It even goes well served with sliced roasted root vegetables. Cremont pairs nicely with sweeter offerings as well. Some good-quality milk or semi-sweet chocolate and hazelnut crackers with Cremont make an excellent after-dinner treat. 

For beverages, this little number goes well with Chardonnay, Chenin Blanc, Viognier, Syrah, Vinho Verde, Cabernet Sauvignon, Champagne, Cremant d'Alsace, or a fruity cocktail. As far as beer goes, try Cremont with a Belgian Golden Ale, Blue Moon Belgian White, an IPA, or a dry sparkling cider. 

Try Cremont with sparkling wines

* I once wrote an article for an online publication about pairing stinky cheese with foods and beverages. After I wrote the article, I didn’t check it post submission. Many, many years later, I was doing some research on a specific stinky cheese and stumbled upon an article. When I first read it, it sounded familiar, but there were so many exclamation points, it turned me off. When I looked at the author, I was surprised to see my name. It turns out the editors had done quite a number on my original piece! Embarrassing!!!

Marin Petite Truffle

The Marin French Cheese Company is slowly becoming one of my favorite small-batch cheese producers. When I first tried their Petite Breakfast, I was underwhelmed, but I’m glad I didn’t stop sampling what they have to offer after that one small disappointment. Since then, I’ve been lucky enough to hit the jackpot with two of their other products: Petite Boo and, more recently, Petite Truffle. 

Since I have already written about the long history of Marin French Cheese Company, I won't go into all the details again. You can read more about how the company started at the following link: Marin French Cheese Co.

Petite Truffle packs a punch

The first time I sampled Petite Truffle, I selected a very young version. When this cheese is less aged, the flavor is subtle. There's no denying the garlicky taste from the truffle paste, but I highly recommend trying this one when it has had a chance to mature. With the older version, notes of mushroom from the beautiful white bloomy rind are more prominent, and the garlicky flavor is even more pronounced and earthy. 

I prefer truffle flavor that comes from actual truffles rather than a paste or oil, but there’s less risk of the taste being overpowering with paste versus oil. Truffle oil can be a little too in your face and intensely pungent. Even though using actual truffles would result in a more subtle but complex taste, it would also cause the price to jump significantly. The truffle paste in this cheese is on the verge of being excessive but stops right before stepping over that line.

Still, Petite Truffle packs a garlicky punch that some might find shockingly intense. It even smells strong with garlicky vapors wafting from the package the minute the cheese loses its wrapper. I didn’t mind the strong aroma or taste, and with the more ripened version, the mushroom and umami flavors that emerge balance the garlic notes nicely. Any nuttiness, however, is missing or masked, but the cheese doesn’t have or need a lot of depth when the two prominent flavors, mushroom from the rind and spiciness from the truffle paste, are such heavy hitters.   

Aged Petite Truffle is smooth and creamy

The texture difference between the young and older versions of Petites Truffle is what’s most striking. Even though the young version is nice, firmer with a bit of a chew, the aged version is where it's at. It's silky and smooth, just lovely and very creamy. The outer rind is delicate and soft, but holds the inner paste nicely. 

Truffle paste flavos Petite Truffle

Overall, it's a really wonderful little find. As strong as the flavors are, they're not too much if you go in knowing this isn't a feeble little wallflower of a cheese. It's like a dairy version of Dug, the dog in Up, who's also a little bit much, on the verge of too much, but everyone absolutely loves him anyway. 

Because Petite Truffle has such strong flavors, one would think it might be limiting when pairing with other foods; however, it goes well with quite a lot. Crusty French bread is always a hit, but I tried it with sweet, whole-wheat biscuit crackers and with thin rye crisps and thought both worked well. Serve it on a cheese board with prosciutto, toasted walnuts, honey, green grapes, and plain crackers. It’s an excellent choice for hot dishes, too. Try it with warm potato chips, on burgers, or in a baked noodle dish. 

As far as beverages go, Petite Truffle is best with Champagne, Sauvignon Blanc, Riesling, or an unoaked Chardonnay. Try it with Pinot Noir, Merlot, or Gamay. It also pairs nicely with a crisp cider or tawny port. If beer is more your style, go with a blonde ale, cream ale, or a saison. The bold truffle flavor can even stand up to a porter. 

Original Photo by Hector Uribe - Reisling

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:

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