Blu del Moncenisio is an Italian blue cheese made in the Piedmont region. It is riddled with deep blue veins and has a lovely, rich aroma. The texture reminds me of cambozola in that it is very creamy and doesn't crumble easily like many blue cheeses. It has a lovely velvety mouthfeel and the taste is superb - bright, peppery, assertive, and just "blue" enough.
I'd read recently on various cheese blogs that blue cheese and honey make a great pair, so I decided to try it out on the Blu del Moncenisio. Drizzled with a bit of honey, it is absolutely divine - the sweetness performs an amazing balancing act with the blue cheese's spicy, tangy flavor. This cheese ended up being the stand-out star of my cheese plate and is definitely one of the very best blue cheeses I have ever tried.
Saturday, January 8, 2011
Friday, December 31, 2010
Valencay
Valencay is a storied goat's milk cheese from Valencay, France. It has an aggressive look about it, with its pyramidal shape and intensely moldy rind, but it is really quite a friendly and accessible cheese.
Cutting into that brilliant mold reveals a snow white, thick, sweet-smelling goat cheese paste. I was really struck by the texture of this cheese - it is SO very dense that it has the texture of refrigerated butter, almost. Very smooth, very rich, soft and yet almost firm.
The flavor is a delightful mix of the mildest aspects of goat cheese plus a lemony sweetness that reminds me almost of dessert. This is a real stunner of a cheese that will blow your guests away with its refined taste and bold look.
The story of Valencay cheese, incidentally, is that Napoleon stopped at Valencay Castle on his way back from a failed Egyptian campaign and noticed the pyramid-shaped Valencay cheese. To avoid the painful associations, he lopped off the top of the cheese, making it a topless pyramid.
A delicious cheese with a rich history - you can't beat that. I cannot recommend this cheese enough!
Cutting into that brilliant mold reveals a snow white, thick, sweet-smelling goat cheese paste. I was really struck by the texture of this cheese - it is SO very dense that it has the texture of refrigerated butter, almost. Very smooth, very rich, soft and yet almost firm.
The flavor is a delightful mix of the mildest aspects of goat cheese plus a lemony sweetness that reminds me almost of dessert. This is a real stunner of a cheese that will blow your guests away with its refined taste and bold look.
The story of Valencay cheese, incidentally, is that Napoleon stopped at Valencay Castle on his way back from a failed Egyptian campaign and noticed the pyramid-shaped Valencay cheese. To avoid the painful associations, he lopped off the top of the cheese, making it a topless pyramid.
A delicious cheese with a rich history - you can't beat that. I cannot recommend this cheese enough!
Flada
Flada is a newer cheese from Switzerland. It is very soft, very ripe, and ready to stink up your entire home.
The aroma of Flada is generally described as "barnyard", which is not, I suppose, too inaccurate - you definitely get a sense of filthy animals and general unwashed reek from this little fellow. But is it lovely! Oh, that reddish, ripply rind, cracking open to reveal a round expanse of yellow, runny goo - it makes a pretty picture, that's for sure.
But what of the taste? I have to say, I wasn't as blown away as I thought I'd be, but it is good and quite interesting. It is salty, meaty, milky, heady, stinky... a cheese only a cheese lover could love. It begs merely to be spooned (yes, a spoon would work better) onto crusty bread. Be sure to bring it to room temperature before eating.
The aroma of Flada is generally described as "barnyard", which is not, I suppose, too inaccurate - you definitely get a sense of filthy animals and general unwashed reek from this little fellow. But is it lovely! Oh, that reddish, ripply rind, cracking open to reveal a round expanse of yellow, runny goo - it makes a pretty picture, that's for sure.
But what of the taste? I have to say, I wasn't as blown away as I thought I'd be, but it is good and quite interesting. It is salty, meaty, milky, heady, stinky... a cheese only a cheese lover could love. It begs merely to be spooned (yes, a spoon would work better) onto crusty bread. Be sure to bring it to room temperature before eating.
Herbs De Humboldt
Another instant winner from Cypress Grove Chevre, Herbs De Humboldt hits hard with a bold, exuberant flavor that will light up your mouth. Its flavor is a pure, fresh, super-tangy goat cheese mixed with a subtle combination of mellowing herbs. It is wonderful on its own but be careful of it overwhelming other cheeses on your plate. It will stand out in a salad or used in any recipe calling for fresh goat cheese.
Cablanca
Cablanca is a lovely Dutch goat cheese with a firm texture and mild, nutty aroma. Much less tangy and pungent than the average goat cheese, Cablanca reminds me of a subtle Spanish cheese like Iberico, but with a touch of goaty flavor added in.
It is semi-firm but will melt well, making it perfect for burgers, pasta or pizza. It is also delicious on its own and pairs very well with softer cheeses. Its brilliant white color makes it an attractive addition to your cheese plate.
It is semi-firm but will melt well, making it perfect for burgers, pasta or pizza. It is also delicious on its own and pairs very well with softer cheeses. Its brilliant white color makes it an attractive addition to your cheese plate.
Alta Langa La Tur
La Tur is a lovely, gooey cheese made in Alta Langa, Piedmont, Italy. It is very white and buttery in appearance, and after being left to sit out at room temperature, it begins to get very attractively runny. It has a mild but complex flavor, buttery and purely elegant. Paired with a crispy companion like endive or crusty bread, it will impress your guests.
A mix of cow, goat and sheep's milk, La Tur has a uniquely rich taste and is very intensely creamy. A little goes a long way!
A mix of cow, goat and sheep's milk, La Tur has a uniquely rich taste and is very intensely creamy. A little goes a long way!
Tuesday, March 30, 2010
Great Cheeses Revisited
I had a kind of shocking amount of new visitors to the blog this afternoon. I was very pleased, of course, and I hope that you enjoy reading my cheese reviews!
I went grocery shopping tonight and, since I hadn't eaten dinner, ended up hungrily scouring the cheese section in the hope of picking out something new to write about. However, I noticed that the store I was at carried both Beecher's Flagship and Cypress Grove Purple Haze - two of my very favorite cheeses of all time. I couldn't resist grabbing both of them. So, if you haven't seen them before, check out my entries on these two truly great cheeses:
Beecher's Flagship
Cypress Grove Purple Haze
Please eat them immediately. They'll light up your life.
I went grocery shopping tonight and, since I hadn't eaten dinner, ended up hungrily scouring the cheese section in the hope of picking out something new to write about. However, I noticed that the store I was at carried both Beecher's Flagship and Cypress Grove Purple Haze - two of my very favorite cheeses of all time. I couldn't resist grabbing both of them. So, if you haven't seen them before, check out my entries on these two truly great cheeses:
Beecher's Flagship
Cypress Grove Purple Haze
Please eat them immediately. They'll light up your life.
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