Willoughby

Willoughby is an elegant wash rind cheese by Jasper Hill. The original recipe was created by Marisa Mauro, owner and operator of Ploughgate Creamery in Vermont, a company known now for its small-batch artisanal cultured butter. You can check out some of the unique butter flavors here. Shortly after a fire at the Ploughgate creamery in 2011 caused production of Willoughby to cease, Marisa accepted Jasper Hill's offer to continue to develop the recipe. The result is another gourmet winner.

Upon opening the Willoughby wrapper, the smell of barnyard immediately escapes. When anyone suggests that this is a "gateway" to wash rinds, I beg to differ. It's mild but not nearly as mild in aroma or flavor as something like Red Hawk, the true gateway cheese. The more robust scent and taste shouldn't scare cheese samplers away, though. It's a nicely balanced and wonderful little round. The flavor is not overwhelming and doesn't punch you in the face, but it has a bite to it. On the funk-o-meter scale with 10 being a cheese that smells like old socks left in a teen's gym locker far too long with a flavor that raises eyebrows and 1 being Red Hawk, this rates as a 3.5, not too potent and not too mild. 

Inside the slightly sandy light pink-orange rind that's washed with Montanaro Vermouth di Torino, is a soft, creamy paste that holds its shape when cut. The interior is incredibly smooth and melts in your mouth. It's really lovely, as are many cheeses from Jasper Hill. The company does an outstanding job of collaborating and working with local dairy farmers to create intriguing artisan cheeses, Harbison being one of my all-time favorites. Like many other wash-rind cheeses, the outer layer offers flavors that are earthy and stronger than what's inside. 

Nearly everywhere I looked, I saw descriptions copying those on the Jasper Hill website suggesting that Willoughby emits an aroma of roasted beef and onions and has notes of peaches. If I concentrate really hard and imagine myself in a peach orchard, I can sort of force myself to detect a hint of peach while nibbling on this cow milk product, as there are some hints of fruitiness, but, for the life of me, I don't get the smell or taste of roasted beef and onions anywhere. I just don't, nor did my cheese-tasting companion. Still, I like the creative description considering that the cheese is beefy in a way, only that's more in terms of texture. It has substance and character. 

What jumps out are notes of straw and butter followed by a sharp tang finish that hits the back of the mouth. The potent tang might mask more subtle flavors initially, however, the nutty notes reminiscent of raw hazelnuts (minus the bitterness of the skin) and fresh cream shine through in the end. A bit of saltiness enhances the cheese overall. I wouldn't say that Willoughby is overly complex, but it has nice layers of flavor. This is a cheese that will please nearly everyone. 

The plump little round that's made with traditional rennet goes well with pain de champagne, cured meats, stone fruits, cornichons, walnuts, and even crackers with honey. Heating mellows the stronger edge of the cheese and enhances the nutty flavors. Though it's not an ideal cooking cheese, it could be successfully used in a potato gratin or with other cheeses in a fancy mac and cheese. 

As far as pairing beverages with Willoughby, you can't go wrong with Gewurztraminer, Riesling, or Malbec. It pairs equally well with Blanc de Noir, Jurancon, Rose, Sangiovese, and Viognier. You can also try it with a scotch or red ale, cider, Calvados, or a good stout.  

 

 

Tomme de Crayeuse

I spent a lot of time eyeing this cheese before I could work up the courage to buy some. I would go to the store, take a few moments to stare at it while it eyed me back and then turn around and walk away, defeated. It's the first time I've ever been afraid to try a cheese. You see, when it comes to stinky cheese, I always thought I was as brave as they come. I generally don't mind a little whiff of ammonia that occurs when cheeses go beyond the ripe stage, and readers probably know that I'm down with the funk. The smell of a good stinky cheese intrigues me rather than repels me. Tomme de Cayeuse is something else, though. It's only for the truly brave of heart.

While deciding whether or not I wanted to try this rustic fromage, I did some research. I read reviews and couldn't understand why I was seeing descriptions of the aroma it emits being "strong" or "earthy". Nowhere did I read what people should have been saying, that this cheese stinks. It smells like the aftermath of a sinister event that went down behind a dumpster. It smells like death, a rotting corpse or trash that has been left outside in the sun too long. Am I exaggerating? I don't think so. People describe the smell of the durian fruit as pineapple sitting in an outhouse and still want to try it. Well, despite the aroma of this cheese causing alarm, I figured I would at least sample it if I could bring myself to buy some. I imagined sealing the wedge I would purchase in a container to prevent the entire refrigerator from smelling like a food experiment gone wrong, very wrong. With a plan in mind, I finally grabbed a sizeable wedge, plugged my nose and headed to the checkout lane hoping anyone around me wouldn't be offended.

Before I get to the flavor, let me tell you about the name. Tomme or Tome refers to a type of cheese usually produced in the Alps of France or Switzerland. These cheeses are often made with skim milk or leftover milk and are usually earthy and reminiscent of other alpine cheeses. Different types of Tomme cheeses are identified by the regions where they are made. Tomme de Savoie is one of the more famous tomme-style cheeses, and Tomme de Crayeuse is also made in the Savoie region. Tomme de Crayeuse was actually first created somewhat by accident when an affineur, Max Schmidhauser, was trying to find a way to improve a Tomme de Savoie recipe in 1997. Like Tomme de Savoie, Tomme de Crayeuse is made with cow's milk, and it shares many of the same characteristics.

Crayeuse means "chalky" in French. I can't say that this cheese is really chalky, but it's not oily or soft and is somewhat dry without being crumbly. Some claim that the name is a play on words, a way for people to remember its name by associating it with Tom Cruise. It's a bit of a stretch, but now that I know this, I can't help but think of the Scientology activist and American actor every time I see this cheese. Unlike the clean-cut movie star, Tomme de Crayeuse is on the dungy side. The rind is brownish and moldy looking with patches of white and gray. It looks a bit scary, not like something anyone would immediately think of consuming. The mold develops during the ripening stage that takes place in a cave.

As far as the flavor, it's dank, earthy and mushroomy with hints of the barnyard and hay, which is no surprise when you think about the cheese aging in a warm, moist grotto. In the case of this cheese, it's the one time I will say that's it's really OK to skip consuming the rind, though some people like the taste of deep earth and dirt. The more this cheese ages, the scarier the natural rind becomes. That's where you will find strong ammonia flavors after it ages past its prime. The interior also changes as it ages, becoming gummier and the flavor woodier. Where this odd creation succeeds is in the very inner paste. Here you will find a very lovely and nutty, mild cheese that has faint notes of toast and straw. You might even detect a very slight hint of citrus. Heat the cheese and any bitterness or strong lingering flavors soften, creating a wonderfully flavorful gooey mass.

Serve this cheese with selected charcuterie, sausages, fresh fruit, rustic breads or whole-grain crackers. Sneak it in baked dished for an extra bite or serve at room temperature on a cheese board.

Pinot Noir or Pinot Nero pairs well with Tomme style cheeses.

Tomme de Crayeuse can take a big bold wine with lots of tannins like a Cabernet Sauvignon or Shiraz. It also pairs well with something more subtle like a Cote de Rhône or Pinot Noir. Gigondas is an excellent choice. You can also try it with an Alsace Riesling, Chardonnay or a Rousette de Savoie. Surprisingly, slightly sweeter wines are a great accompaniment. Give a Tawny Port, Madeira or a Sherry a try. A cheese like this pairs exceptionally well with beer. Try it with Gueuze Girardin or your favorite lager.

Funkmeister

                                                  


Didn't I recently say I was looking for a cheese with some funk? Well, I found it. Hold on to your extra tall and slightly outlandish Godfather hats. This is Funkmeister, a cheese named for that stinky, pungent odor that comes from a good washed-rind cheese. It's exciting and cool and slightly out there and maybe just a little bit dirty, but man, like those bad boys that are oh so good, you will want to keep coming back to this one.

Haystack Mountain in Longmont, Colorado is known for its goat milk cheeses, but they carry an excellent selection of cow milk cheeses as well. The company has been creating award-winning products since 1989. Jackie Chang is the lead cheesemaker at Haystack Mountain. She grew up in Taiwan and Korea and moved to Boulder in the late 80s. Her cheeses are designed to be flavorful but not overpowering. Such is the case with Funkmeister.

Funkmeister is a double cream, washed-rind cheese, washed in a cultured brine. This process encourages bacteria to spread and grow on the surface of the rind, enhancing the aroma, flavor and aging of the cheese. The cow's milk and cream used are organic. A vegetable rennet is used in the cheese-making process, so vegetarians can dig in without worry.

Inside the ochre rind that's ever so slightly sandy is a rich ivory paste. To say it's creamy is an understatement. The inner texture is divine and practically melts on your tongue. The complex flavor is equally magnificent. It consists primarily of a cream taste with strong notes of raw hazelnuts and softer undertones of straw, mushrooms and earth with a gentle but noticeable tang that goes right to your nose, not unlike the little zing associated with yogurt. This cheese is spicy and sharp without being obnoxious. There's a good dose of salt that hits your palate after the initial flavor has subsided and a very, very slight bitterness at the finish that's not at all unpleasant. The flavors intensify as the cheese ages. Oddly, despite the very obvious pungent and spicy flavor, my overall impression is that this is a delicate, fruity cheese. Sure, it's showy and outrageous on the surface and maybe a little bit offensive to the nose, but there's a refinement about Funkmeister that puts it up close in ranking to cheeses such as Epoisse and Pont l'Eveque.

Funkmeister has an interesting looking rind.

Saving room for some crusty bread on this plate.

The best way to serve this cheese is at room temperature straight up on some crusty French bread. It's a great cheese to put on sandwiches, too. Serve it on a cheese board with sliced tart apples, grapes, celery sticks and dried meats. Try Funkmeister in baked dishes as well. Heat softens and tames the flavor while allowing it to retain its depth. Any harsher notes disappear when it's cooked in pasta, eggs, or even when it's simply melted on toast. You can also serve it as suggested on the Haystack Mountain website, with savory preserves.

Funkmeister pairs well with Pinot Gris, Condrieu, Riesling, Gamay, Malbec, Blanc de Noir, Chenin Blanc or Jurancon. Haystack Mountain also suggests serving it with a floral, piney IPA.

Oh yes, we want the funk.

Try Funkmeister with a nice IPA.

Petit Munster - A Tale of Two Cheeses

When I was in France on a three-week whirlwind trip in the 90s, one of my favorite things to do after seeing the sights in Paris was to go to the fromagerie located near the hotel where I was staying. There, I found some of the most incredible cheeses imaginable. I fell in love with both the Petit Munster and the Petit Pont L'Eveque. Both of these cheeses are of the wash-rind variety, and the flavor of each is bold, funky and not for the meek. I smuggled some into the United States on my way home. Since the gentleman in customs acknowledged both the cheese and the beautiful Poilane boule I was carrying and let me go with nothing more than a joke about people not being fed this kind of food in the United States, getting the goodies into this country was not as dangerous as it sounds, though it probably wouldn't be so easy now. Whenever I asked about Petit Munster here in the United States, I was directed to sliced muenster cheese, a different animal altogether. Petit Munster is a semi-soft, wash-rind cheese that has a strong aroma and a slightly sticky outer surface.

After many years of searching for the Petit Munster here, I found some at a local supermarket. It's not cheap, but I decided to splurge and try it. It was very good, but this was nothing like what I had in France, not even close. All of a sudden, I was on a mad quest. There had to be a way to find this cheese, the one I remembered so well.

This pale-looking Petite Munster cheese has a mild flavor.

I scoured online cheese websites, made calls, sent emails, and asked local cheese mongers where I could find this cheese, all to no avail. The only one out there seemed to be the one produced by Haxaire. That was the same one I found at the supermarket. Finally, I found a description on Igormet that seemed different. Could it be? It sounded like it was the very cheese I wanted, but I had to make sure. In a chat with an Igormet representative, I explained that I had purchased the Haxaire producer's version, which was nice but not what I consider true Petit Munster, and I was hoping to find and purchase the Jean Roussey version or something similar. The lady offered me a more detailed description, and it sounded exactly like what I wanted. I ordered some despite it being an even larger splurge.

The days seemed to take weeks to pass as I waited impatiently for my cheese to arrive, but eventually, it showed up at my doorstep. When I tore into the package, I was not happy to find the exact same Haxaire produced Petit Munster I had purchased (for half the price!) earlier. Fortunately, after I explained the situation to the Igourmet representative, I was refunded, but the whole experience left me disappointed. The search continues, only less enthusiastically now that I know it's unlikely I will ever find what I'm looking for. I haven't given up completely, though. Also, it was nice of Igourmet to let me keep what they had sent, even though it wasn't what I wanted.

A darker Petite Munster tasted about the same as the lighter one.

Below is my review of the Haxaire Petite Munster.

I could very simply state that this cheese tastes like Camembert, but I think my readers want more information than that. It's similar to Camembert, but it's not exactly the same, of course. Despite receiving two cheeses with the same label, you will notice that the second cheese is distinctly more orange in color. One might guess that the first is a younger cheese, but it's more likely that the rind on the second developed more bacteria during the aging process. Still, the flavor of both was almost identical, though the smell of the second was a wee bit funkier, and the rind was also stickier.

Traditional Petit Munster is made with a high-protein, unpasteurized milk from the Vosges, an area near Alsace, and it's aged, often in caves or cellars owned by monasteries and abbeys, in the town of Munster. The cheese is protected by an Appellation d'Origine Controlee that ensures producers rigorously observe various steps in the cheesemaking process. Inside the wash rind that tastes more like a bloomy rind than the familiar pungent ones associated with most cheeses in this genre is a beautiful ivory paste. The texture is fat and beefy. The first cheese I bought was like ambrosia, delicate with a light, flavorful taste. The second was just a little bit more pungent, and the texture was heavier. Both are mild with notes of button mushrooms, milk and butter and a faint taste of Brazil nut. As the cheese ages, its flavor becomes more pronounced.

Petit Munster can be served hot or at room temperature. Bake it and serve it with crusty bread, slice it onto salads, serve it with fresh fruit, try it with boiled potatoes and sesame and cumin seeds, or place a wedge on a cracker or apple slice topped with honey. This cheese with pairs well with Gewurztraminer, Pinot Blanc, Chardonnay, Riesling, Pinot Noir, Sangiovese, Sauternes or Jurancon.

Pair Petite Munster with Gewurztraminer.