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 painting 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!!!