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

Godminster Vintage Bruton Beauty

A stone bridge in Somerset, England

Apologies for the long lapse in updating this blog. Between the price of fancy cheese reaching startling heights, close to those of 2022, and life coming at me fast, I let my writing and, but for some mass-produced slices, my cheese consumption slide. 

It always takes an outside spark, a different and unique item, something intriguing catching my eye, to generate renewed interest and make me realize how much I miss reviewing cheese. A good and lively conversation with a kind cheese monger doesn’t hurt, either. What captured my attention this time was a cute little puck of English cheddar wrapped in purple wax and topped with an amusing label. Who could resist?

Bruton Beauty sits among other cheeses at Whole Foods

Godminster Vintage Bruton Beauty hails from Somerset, a picturesque county in South West England, complete with stunning castles, rolling hills, and beautiful cottages. Godminster was founded by Richard Hollingbery in 1999 and has been creating award-winning organic cheeses ever since. While the company employs traditional cheese-making techniques with some recipes dating back 90 years, its focus is on adopting sustainable practices by sourcing milk from nearby British farms. 

When I say that Godminster is concerned about sustainability, that’s putting it mildly. In fact, the company won the Boom award for best organic farm in 2021. Godminster has planted more than 25,000 broadleaf trees on its farm since its inception. According to the website, this has led to:

“a visible increase in the wildlife population.  There are now 15 ponds encouraging bio-diversity and reeds that cleanse the ground water.”

Don't miss out on the cute video on their homepage.

Irresistible label

       

The label is adorable

                            

The company's claim about this particular cheddar is the following: 

"A mysterious, rarely spotted creature, the Bruton Beauty lives out of sight on the Godminster farm, and brings the gift of good luck to all those she passes. Our original cheddar and a firm favourite, the Vintage Bruton Beauty’s signature smoothness puts it firmly at the heart of the cheeseboard."

Right away, it's hard to resist the urge to dig into the Bruton Beauty round with a spoon, which probably wouldn't work very well on this semi-hard cheddar. Once the pretty, ivory-yellow cheese is exposed by removing the outer wax, though, temptation hits hard. It takes some restraint not to dig right in. The aroma conjures up images of a warm spring day -- bright sunshine, sweet hay, and flowers, however, the most potent scent is of butter, lovely, creamy butter. One big sniff makes the salivary glands spring into action.

Bruton Beauty is wrapped in purple wax

Bruton Beauty has a beautiful interior

If you're like me and can't hold back or wait to grab some crackers or bread and just have to sink your teeth into the inviting, firm but pliable and slightly sticky paste, go right ahead. The flavor stands just fine on its own. Don't you love it when you can see a trail of teeth marks after you bite into something? Mmmm

Despite its richness, this is an aged cheddar that's hard to stop eating once you start. It's mild with sharper, tangy after-notes and a subtle nuttiness that's difficult to describe. The first bite comes off as rather salty, but it's well-balanced overall. There’s a hint of fruitiness or sweetness that makes this product even more appealing. It’s buttery both in flavor and mouthfeel. 

At room temperature, the texture is gritty at first due to cheese crystals but quickly becomes creamy, oh so very creamy and soft on the tongue. It melts in the mouth. Oddly, when it's heated, the Bruton Beauty releases a sharper flavor. Its texture is more oily than dry, but it seems to have the urge to crumble without the ability to do so. Still, it would work well cut into small bits and sprinkled on a green salad. 

The Bruton Beauty is a very versatile cheese. It works well in baked dishes, and it’s fantastic melted on top of sautéed vegetables. While it is a vegetarian cheddar cheese, it also pairs well with Italian cold cuts and is a great addition to a burger. Its round shape makes slicing for this purpose ideal. Of course, this cheese would look fantastic on a cheese board with spring fruits, roasted almonds, black olives, and a sliced baguette on the side. 

As far as beverages, this cheese pairs well with Pinot Blanc, Friulano, Zinfandel, a Syrah blend, or a tawny port. If you're more a beer fan, try the Bruton Beauty with a pilsner or a session IPA.

Bruton Beauty pairs well with a Zinfandel 

ColoRouge

Nestled in the foothills of Fort Collins under the vast mountain skies of Colorado sits a wonderful cheese company called MouCo that brings a variety of soft-ripened cheeses to the area and beyond. Each MouCo selection comes in a petite 4.4 oz round, the perfect-sized morsel to include on a cheese board or in a picnic basket. Using antibiotic-free milk gathered from a local dairy in the Front Range, MouCo follows strict quality standards of pasteurization before starting the cheese-making process in order to produce some of the most intriguing cheeses in the area. You can read more about the company at the following link: https://www.mouco.com/our-story/ 

Fort Collins, Colorado under a big blue sky

On their website, MouCo explains that the company's name comes from combining the first part of the word mountains with that of Colorado, and since the cows that produce the milk needed for these cheeses make the sound “moo,” the name is fitting. 

What the company doesn’t know is that “mou mou” is a term my family uses to express affection. It’s a long story about how we started saying this, but the short version is that we used to say “mwah,” an exaggerated kissing sound, whenever one of us was leaving, but since my mom is French, we would say it twice as we air-kissed each cheek of the person staying. Eventually, "mwah" got shortened to “moo,” but we always spelled it “mou.” Not surprisingly, whenever I see the word “mou” I smile. It's a charming word that brings up warm memories. 

Another short side story is that many years ago, not long after MouCo was founded, I visited the facility with a company I was working for at the time. We had a lovely Camembert cheese tasting after a tour of the grounds. I remember it being a very enjoyable experience. Since its inception, MouCo has expanded its line of soft-ripened cheeses past Camembert to include a truffle cheese, one with ash, another with peppercorns, and an orange wash-rind option. Of these, I have tried two, the wash rind, of course, and the Camembert. 

MouCo's many accomplishments could have led to inflated egos, but this isn't a company that flaunts its awards or boasts about its success. In fact, if you want to find out about the incredible number of bronze, silver, and gold medals MouCo has accumulated, you have to do a little digging. One of their more decorated cheeses is an ash-rind cheese appropriately named Ashley. I look forward to giving this one a try soon, as the reviews of it make it sound heavenly. As readers might guess, though, my love of stinky cheese drew me to their wash-rind option for this review. 

My first impression of MouCo cheese, no matter the variety, is that it's very subtle. That was true when I tried some while touring the facility years ago and remains so today. Even as their cheeses age and the taste becomes more complex, they all seem to retain a young cheese flavor. This might sound disappointing, but it's not, especially if you know what to expect going into a tasting. Despite my love of big, bold flavors and stinky cheese so wild it will force out an exclamation, I also find subtlety appealing. With MouCo cheeses, the flavors are there; the taste buds just need a little coaxing to appreciate them. 

Most recently, I picked up the ColoRouge, another cute portmanteau of sorts combining Colorado and rouge (French for red) into a catchy title for this wash-rind variety. I sampled it both young and also when it was more aged. Both times, I found this natural rind selection on the verge of a funky cheese without quite getting there. If Funkmeister is George Clinton, ColoRouge would be more like Teena Marie, which isn't bad, just different. It lacks some of the depth and nuttiness of the heavy hitters like Pont L'Eveque or Epoisses, but that doesn't mean it lacks charm or flavor.

ColoRouge cheese from Fort Collins, Colorado

ColoRouge is made from whole pasteurized cow’s milk to which a natural, non-GMO animal rennet is added. The texture is meaty yet supple and soft. The rind isn't as gritty or sandy as some wash rinds that form large crystals on the surface. This is more refined, about as opposite of Ardrahan as one can get while still rubbing elbows with the wash-rind crowd.

When sampling this petit fromage, I detected a distinct sour note that's not unpleasant or overly sharp, but this cheese does have a little bite...well, maybe more of a nip. The saltiness is perfect, not too much but enough to enhance the earthy taste. I find all the MouCo cheeses on the subtly sweet side. Think of how excellent butter can be sweet, and you get the picture. ColoRouge is mellow with just a hint of stink. This would be an excellent cheese if you're looking to introduce wash-rind cheese to someone who’s fearful of adventure eating. 

Some ColoRouge awards include:

• 2016 - Gold, Los Angeles International Dairy Competition
• 2009 - Second, American Cheese Society
• 2004 - First, American Cheese Society
• 2023 - Third, American Cheese Society 

ColoRouge is a wash-rind cheese

The interior is creamy and buttery

As far as pairing ColoRouge, it can be tricky. Because this is not a powerful stinky cheese, it competes with other strong flavors like rye to be noticed. Stick with crusty French bread, Croccantini, or water crackers. Crisp green apples or celery can also serve as a fine accompaniment. Due to its subtlety, ColoRouge can be served with either sweet or savory items. It’s surprisingly good with olive oil potato chips! Try it on a pain aux amandes cracker with fig jam or baked in a noodle or potato dish. It also goes well with dried meats on a charcuterie board. Because the flavor is already subtle for a wash-rind cheese, heating it doesn’t alter the taste too much. 

ColoRouge pairs well with a variety of beverages. Some wines that make a good accompaniment include Pinot Blanc, riesling, zinfandel, and Oloroso. Try it with a nice Belgian ale or Oskar Blues IPA. Food writer Fiona Beckett suggests serving Calvados with wash-rind cheeses, an excellent option for ColoRouge. The tangy notes in the apple brandy complement the creamy texture and mild nutty flavor of this cheese. 

Markus Winkler photo

BellaVitano Cheese Review

It looks like time has slipped away once again, and I've neglected my cheese review duties. Without further delay, I will jump right into the commentary. 

BellaVitano Cheese is one that I've been meaning to write about for a very long time. My introduction to this cheese was several years ago. It comes in many flavors, each with a distinct taste, and each celebrated with an impressive array of awards. The different flavorings come from the ingredients added to the rind or in which the cheese is soaked, and these include Balsamic vinegar, Merlot wine, raspberry ale, espresso, black pepper, Tennessee whisky, plus a few others. After trying several options, my favorite so far is the Merlot enhancement. 

Plymouth, Wisconsin is the cheese capital of the world.

Made by the Satori Company located in Plymouth, Wisconsin, a pretty little city that sits along the Mullet River, this is a product that's best described as a traditional Italian farmstead cheese with a few minor differences. For instance, the cow's milk used in BellaVitano cheese is collected from local farmers instead of on the exact premises, and the milk is pasteurized not raw. Satori is a company with a large team of talented cheesemakers and is focused on creating award-winning products, but it's not a dairy or farm. However, the company works closely with farmers within 70 miles of the facility, so it's the next best option. In addition to supporting local family farms, the Satori company also promotes sustainability and education through its partnership with these farms.  

Shortly after the company began in 1939, its Italian founder, Paolo Sartori, invented and patented mixing and stretching machines that revolutionized the cheese-making process. Since then, the Satori company has consistently produced high-quality and great-tasting cheese, starting with Parmesan and eventually adding cheddar, Asiago, and BellaVitano to their vendibles. 

People describe the basic flavor of BellaVitano as Parmesan-like, and there are definite notes of this classic cheese, but the Sartori creation is more of an everyday or table cheese, not one that’s primarily used in cooking, though it makes for a nice addition to prepared dishes, too. It's not as crumbly as the one that hails from the provinces of Parma and Reggio Emilia. In fact, BellaVitano has a fairly creamy texture for a harder cheese. 

Like Parmesan, it has tangy and sharp notes, but it's not as salty or as intense as the Italian standout. The flavors overall are more subdued, but this cheese line has more of an umami taste and is richer, more luxuriant, and easier to eat than Parmesan. Some say it's more like a cross between Parmesan and a mild cheddar. Depending on the outer or soaking flavors, the nuttiness of the cheese is either more pronounced when the tanginess is tempered or harder to detect when the sharp notes shine.

Vegetarians can indulge because the BellaVitano line is made without animal rennet. Also, because it's aged well, the flavors are enhanced, and, regarding texture, wonderful tiny crunchy calcium lactate crystals are embedded within the meat of the cheese. It has a dry quality but is more moist and creamy with a smooth mouthfeel. If that sounds contradictory, think of how a wine is wet but can also be described as dry. It's a cheese that makes you smack your lips no matter what flavor option you choose!

BellaVitano with Merlot on the outside

Each BellaVitano flavor is distinct

The three flavors I have tried were all really wonderful in different ways, some more subtle than others, but all with distinct characteristics. None of them is overly sweet tasting, even the ones that have fruity accents.

Merlot- The wine flavor balances out the tanginess of the cheese. It's mellow with boozy, fruity wine notes. 

Balsamic - The Balsamic vinegar enhances the tanginess of the cheese. It's punchy and crisp with definite fruity and sour notes.

The cognac flavor was offered for a limited time. I don't know if it's still available or if it will be again, but it was lovely. The cognac elevates the flavor and adds a certain elegance and richness while taming the tanginess of the cheese. It's smooth and intriguing.   

The wine and food pairings depend on the unique toppings of each cheese. I think the Satori company did a beautiful job of creating appropriate wine and food pairings for each of its cheeses. You can follow this link to discover what foods and beverages pair well with BellaVitano cheese. I would just add that nobody should shy away from using these cheeses in baked dishes, on salads, or on the side of a hearty roasted root vegetable dish, especially when it comes to the Merlot flavor. This is a cheese that can stand up to less traditional pairings and, as nice as it is plain on crusty bread, it actually tastes great on a turkey sandwich or in a spinach and fresh pear salad. Don't be afraid to try it with chocolate and roasted nuts, either. When a cheese is developed that's outside of the box, go ahead and be daring with your pairings. 

Thomasville Tomme

Thomasville Tomme cheese

I have to preface this blog post by saying any complaint I'm going to share has nothing to do with Thomasville Tomme cheese itself or the company that makes this lovely product. My criticisms are directed at the store where I purchased the cheese, and it's not the first time I have been disappointed by this large chain store. It may not be worth mentioning, though, other than to say that when a cheesemonger tries to sell you old moldy cheese and claims that's how the cheese is supposed to look, take a look at the cheese maker's website before you put down any cash and end up with something well past its prime. More often than not, you will find a description of how the cheese is supposed to look, smell, and taste, and while mold occurring on cheese usually isn't anything too terrible, in this case, Thomasville Tomme isn't supposed to have it. In fact, Sweet Grass Dairy suggests cutting away any mold that happens to develop after the cheese is exposed to oxygen, so if anyone tells you that the mold on this particular type of cheese is not just acceptable but desirable and intended, don't trust her. 

Cut away any mold that develops.

 

On a brighter note, and bright is a great description of this cheese, Tomasville Tomme is a beautiful everyday cheese with a lot of versatility. While it smells like a standard Swiss cheese and has a strong nutty flavor, there's also a wonderful earthy and mushroomy aftertaste, reminiscent of the flavor one finds in a bloomy rind. It's very good. My reaction to eating this cheese is like the second "woo" in this video, displaying genuine appreciation without swooning, jumping up and down, or falling over backward. Every time I eat it, I think, "Wow, that's a really nice cheese." 

Thomasville Tomme is a nice everyday cheese

 

As far as flavor goes, there are notes of straw and grass without any funkiness or dankness. Because the milk used to make this cheese comes from cows that feed primarily on grass, the flavor is fresh, full, and rich with a hint of butter and sweetness. The various subtle notes make a lovely combination.

In a previous post, I discussed tomme-style cheese. In brief, these cheeses are traditionally lower in milk fat, are less acidic, and have a rustic natural rind. Thomasville Tomme is no exception, though I prefer this to many tomme-style cheeses I have tried. There's just something more intriguing about this cheese. It's not bitter or chalky, and it's not dry. In fact, it has an unctuous, beefy interior without being truly oily.  

 

The interior of Thomasville Tomme is beefy.

Like traditional tomme-style cheese, Thomasville Tomme is made from raw milk sourced from the same farm, and animal rennet is used. It's aged approximately 60 days. Unlike many larger companies, Sweet Grass Dairy focuses on sustainability. According to the Sweet Grass Dairy website, Founders Al and Desiree Wehner moved from conventional dairying to a more natural method. They wanted to allow their cows to eat grass. These barn-free dairy cows in Georgia produce milk year-round. 

It's not surprising that Thomasville Tomme has won several awards including first place at the American Cheese Society Competition in 2002, and, more recently, a bronze award in the World Cheese Competition in 2021. 

Although this cheese can be used in cooking, it really shines as a table cheese. Its flavor is more pronounced at room temperature. Pair this cheese with rye bread and dried meat or sausage, seed crackers, green grapes, apricots, roasted nuts, candied pecans, or sun-dried tomatoes. Cube it and add it to a fresh spring salad with Champaign vinaigrette, or add it to a club sandwich.  

 

Grenache pairs well with Thomasville Tomme.

 

Serve Thomasville Tomme with a California Merlot, Pinot Noir, Madrain, Gamay, Grenache, Chardonnay, or a Sauvignon Blanc blend. You can also try it with a Chenin Blanc or even Chanpagne. Those at Sweet Grass Dairy suggest a hoppy Pale Ale if beer is more your thing, but you can also try it with a Doppelbock.