I love cheese and I love wine. I find that both carry the same traits to me. Each are a bit tough to approach, making you work and research what you are eating or drinking. What I mean is that both wine and cheese carry a sort of elitist air to them. You have to continue to try different types and varieties to see which ones you like. Over the years, I have compiled a list of some of my favorite cheeses. These are the ones that I know without a doubt that if I see on a menu I will order. Nowadays artisanal cheese shops are popping up everywhere. Even most super markets have stepped up their cheese departments. Continue to try new cheeses, and if you haven't tried the ones on this list, then give them a shot!
Roaring 40's Blue
King Island, home to the eponymous dairy, is located just south of Melbourne, Australia. On this pollution-free land, cows graze upon a variety of grasses, supplemented by the occasional meal of sea kelp washed ashore during the powerful storms known as "the roaring forties." The island's cow's pasteurized milk is used to make this creamy, superbly fruity, nutty blue. Rindless, it is covered with blue-purple wax.
Brillat- Savarin
Brillat-Savarin is made from pasteurized cow's milk, enriched with cream. It is a soft-white cheese of round shape with a thick, velvety, white crust. It has a light downy white rind and the cheese cuts like butter. Brillat-Savarin has a really milky aroma with light lemon sour tones. The adage for this cheese is 'the younger the better.' If allowed to mature for too long, the rind darkens and the paste becomes unpleasantly oily. Brillat-Savarin is a decadent triple cream gourmet cheese that is one of the richest cheeses.
Explorateur Triple Cream
Explorateur, the aristocrat of triple-cream cheeses was invented in 1958 at the time the rocket Explorer was in the news. The French dairy which invented the cheese decided on a topical name and a picture of the rocket still appears on the wrapping. Explorateur was one of the first cheeses to be created after the triple-cream classification was defined as a cheese with a butterfat content of 75 percent or more. This is achieved by adding a great deal of cream to the milk before coagulation. The cheese is produced in small discs with a light, downy white rind. The deep ivory paste is very soft and creamy. The flavor is very rich and mild, deepening a little with maturity.
Cypress Grove Humboldt Fog
Our signature offering, Humboldt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!
Cypress Grove Truffle Tremor
The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake!
Morbier
Morbier is an aromatic and surprisingly mild French cow's milk AOC cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening's fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel. The wheel was then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and create a delectably stinky aroma. Morbier, which is aged for at least 60 days, pleasantly confounds expectations. Contrary to its smell, Morbier has a mild taste and leaves a wonderful, nutty aftertaste.
Valdeon
Valdeón is a rich, creamy, intensely-flavored cow and goat's milk blue cheese, saltier than Stilton and tamer than Cabrales. The Valdeón wheels are wrapped in Sycamore leaves, which contribute to their distinctive appearance and complex flavor.
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