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.

Barely Buzzed

The final cheese in my Exotic & Rare cheese collection from Artisancheese.com is Barely Buzzed from Beehive Cheese Co. in Utah.

Barely Buzzed at Beehive Cheese Co. Website

This is a rich, creamy cow cheese rubbed with a mixture of ground espresso and lavender.  It's very unusual, and really, really good.  The aroma is divine - the espresso they use is of incredible quality.  It has a smooth, semi-firm yet melt-in-your-mouth texture, and a flavor of rich, satisfying espresso followed by sweet cream, salty, nutty cheese, and finishes with the light, floral kiss of lavender. 

It would go wonderfully with espresso and chocolate as a dessert.  Or honey!  I drizzled some honey on mine and it was so delicious.  The honey really brightened the taste of the cheese and mingled perfectly with the lavender.  I was very pleased with this cheese and I plan on trying more Beehive cheeses if I can find them.

RATING: 4 out of 5 stars

VOD Gourmet Maple Blue

Recently I shared my thoughts on VOD Gourmet's Whiskey Blue cheese. While I wasn't too fond of the cheese, I was impressed by the idea, so I went back for more in the form of VOD Maple Blue.

http://www.vodkacheese.com/wisconsincheeses.html

Rich blue cheese paired with sweet maple syrup; it sounds promising, no? Unfortunately I found it similar to Whiskey Blue in that it was just too strong. The maple, rather than being a delicate kiss, is a salacious grope, hitting your mouth and throat in full force, as if you were eating a stack of pancakes rather than sampling a subtle gourmet cheese.

I give it two stars for overwhelming me with maple-y sweetness, but I can see potential for Maple Blue in cooking and/or salads/salad dressings.

RATING: 2 out of 5 stars

Cypress Grove Chevre: Purple Haze

Purple Haze at the Cypress Grove Website

Purple Haze is a fresh goat cheese flavored with Lavender and Fennel Pollen. Now generally speaking, I don't like things that are flavored with Lavender. Lavender is a soap-category herb, for me. I always feel like I'm eating soap.

This fantastic little goaty cheese certainly changed my mind where Lavender is concerned. The flavor is absolutely divine. Slightly otherworldly, even. The mixture of lavender, fennel pollen and fresh, creamy, tangy, sweet goat cheese cannot even be properly described until you taste it, so go and taste it and then get back to me. It's like goat cheese that has been sprinkled with magic fairy dust, by a real live fairy. Dark and mysterious, yet fresh, bright, and sparkly - all at once!

Purple Haze will naturally make you think of using it in a salad, but I think it can really be used anywhere and everywhere you would use a goat cheese. Salad, cheese plate, pizza, pasta, you name it, this cheese will take it to the next level.

RATING: 5 out of 5 stars

Yancey's Fancy Fire Roasted Tomato Cheddar

Yancey's Fancy Flavored Cheeses

Yancey's Fancy Fire Roasted Tomato Cheddar is a mild but robust cheddar chock-full of red, smoky, flavorful tomatoes. This cheese surprised me - I wasn't really expecting much of it, but it really is very flavorful and rich. The tomato flavor is perfect - not too smoky or tangy, just warm and tomatoey enough to really enhance the cheddar experience. I plated it with some cured meats and banana peppers, it was a winning combination.

I can think of some other cool uses for this cheese, too - try melting it all down with refried beans and peppers and a bit of salsa in a crockpot for a killer dip. Or use it to make nachos, or throw it on a pizza crust for your next homemade pizza. This is a great party cheese.

Rating: 3 out of 5 stars

VOD Gourmet Whiskey Blue

Whiskey Blue at iGourmet

VOD Gourmet Home Page

VOD Gourmet cheeses are the brainchild of Swedish cheese visionary Ulla Nylin. She decided that it would be a great idea to make Swedish-style cheeses infused with Vodka, and has built her cheese company around that idea. I haven't tried her vodka cheeses but it sounds like a great idea to me.

Nylin expanded the VOD Gourmet line of cheeses to include whiskey- and wine-infused varieties, and that's where VOD Whiskey Blue comes in. It is a very high-quality, strongly flavored blue cheese that has been aged in delicious bourbon.

After my previous success with whiskey cheeses in the form of Kerrygold Aged Cheddar with Irish Whiskey, I was excited to give Whiskey Blue a try. Honestly, it was good enough, but I think that whiskey works MUCH better with cheddar than it does with blue. I got the feeling that two very strong flavors were having it out for domination in my mouth, and it wasn't a cohesive flavor experience at all.

That said, it is a very nice, creamy, strong blue cheese, and the bourbon could be tempered a bit, I think, with the right accompaniments. Any blue cheese goes great with Branston Pickle, I think that and a strong ale (or whiskey, duh) would give you the flavor mix that you deserve from an interesting cheese like this one.

RATING: 2 out of 5 stars

Woolwich Dairy Triple Creme Goat Brie

http://www.woolwichdairy.com/products.aspx?x=lwikHt29djFe7s8764t6fWk7Zrf%2f1MBI0aMDI11dZ2Y%3d

Soft goat cheese is certainly common enough, but it's not every day that you eat Goat Brie. I love it, and this Woolwich Dairy variety that I picked up the other day was particularly delicious.

Goat Brie is pretty similar to Cow Brie, except that it is a little less rich (even in triple-creme form), and it of course has the distinctive flavor of goat milk that comes with any goat cheese. It adds a subtle interest to the creamy, melty cheese, and is a refreshing alternative to your usual brie experience. I highly recommend it.

RATING: 3 out of 5 stars

Sonoma Jack Garlic Jack

http://www.montereygourmetfoods.com/company/sonoma_cheese/

I'm sure you've seen varieties of Sonoma Jack at your grocery store - I've tried a few of them in the past but was never that impressed. Not until I tried their "Garlic Jack" flavor. Wow! I am a huge fan of garlic, the more garlic in my food, the better. In terms of garlicky goodness, this cheese really delivers. It is rich and creamy and intensely garlicky, in the best possible way.

What to do with it, though? It is so very garlicky that it might potentially disrupt or overpower the other flavors on your cheese plate. The label suggests: "Grate it on breads!". I think this is a fine idea. You could drizzle some olive oil or butter on french bread, load it up with grated Garlic Jack, and run it under the broiler for garlic cheesy bread heaven. Alternatively, I imagine it would be lovely on a burger. I don't think it would be impossible to serve this cheese plate-style, either; I would just give it some strong accessories, like olives (garlic-stuffed olives, even??), mustard, pickles, and beer.

RATING: 3 out of 5 stars

Grafton Village Sage Cheddar

Sage Cheddar at the Grafton Village Cheese Company Website

Here's a very interesting cheddar from Grafton Village Cheese of Vermont. They're not kidding when they say it's both flavored with sage AND rubbed with sage oil. The sage flavor is intense - honestly, I would be fine with a tiny bit less sage-iness. You can barely taste the lovely cheddar under all that sage. Still, it's a delicious and intriguing cheese. The flavor is quite warm and inviting.

For how strongly and specifically flavored it is, the Sage Cheddar is also open to pretty much anything - you could definitely put together some exciting and unexpected flavor combos with this cheese. Have a taste and then let your imagination run wild; it will be a delightful addition to any meal or snack.

RATING: 4 out of 5 stars

Bergenost

http://www.yanceysfancy.com/natural_cheeses.htm

Bergenost is a "Norwegian style" triple-cream cheese made by Yancey's Fancy of New York. It has a mild yet full flavor that is like a cross between Havarti and Monterey Jack. Its texture is like Havarti as well, but a tiny bit firmer. It's very good on sandwiches, or eaten sliced with various nibbles. Don't serve it with anything too intense - it would be very nice with some raw vegetables or fruit and crackers.

RATING: 3 out of 5 stars

Mondrian

http://www.fromartharie.com/products/khdejong.html

Mondrian is a "Swiss type cheese", and I'm not sure what that means in terms of how the cheese was made, but that's exactly how it tastes. It is also a Dutch cheese, but I think that K.H. DeJong cheesemakers are U.S.-based, so I guess I'll classify it as both.

So, Mondrian is a pale cheese filled with large holes, like Jarlsberg. It tastes like Swiss cheese, but stronger and sweeter. It's also very nutty. I like that it has a slightly softer texture. It's a good cheese for sandwiches, and it would also go well with fruit, nuts, etc.

RATING: 3 out of 5 stars

Beecher's Blank Slate - Tapenade

The last of my Beecher's Cheese reviews goes to Blank Slate - Tapenade.

http://www.beechershandmadecheese.com/shop_beecherscheeses_blankslate_tapenade.html

From the website: "Blank Slate - Tapenade is a naturally cultured, soft, fresh farmer's cheese combined with a mixture of green, black and kalamata olives, fresh garlic, herbs and spices. It has a lively, Mediterranean flavor."

Now, I was having a hard time deciding between a 2- or 3-star rating for this cheese. I decided to give it a 3 because my issues with it are more a matter of personal taste, and because I love Beecher's Cheeses in general.

The main problem I have with the Blank Slate Tapenade is that their farmer's cheese is naturally quite tangy. Pair that with pieces of tangy olives and you have a lot of tang. I can't handle very much tang; I'm tang-sensitive. That's right. If you like tangy, and olives of course, then you'll probably enjoy this soft, spreadable, cracker-ready cheese.

RATING: 3 out of 5 stars

Beecher's Blank Slate - Honey

Next up in my review of Beecher's cheeses is their honey-flavored Blank Slate.

http://www.beechershandmadecheese.com/shop_beecherscheeses_blankslate_honey.html

From Beecher's site: "Blank Slate - Honey is a naturally cultured, soft, fresh farmer's cheese sweetened with local Washington honey. The flavor is lush and soft with a sweet finish."

And oh Lord, it is good. An incredibly fresh-tasting, light, milky, soft cheese with the most delicate honey flavor. I go insane for anything that tastes like honey (including honey itself), so naturally I adore this cheese.

As per the serving suggestions on the Beecher's website - yes, spreading it on a bagel is delicious. So is eating it on mild (i.e. not salty) crackers. It will pair very well with any light breakfast, I kind of think of it as a breakfast cheese. But, if you put some on top of a warm piece of apple or blueberry pie, I bet you'd die. I'd definitely die. Of JOY.

RATING: 4 out of 5 stars

Beecher's Fresh Curds - Market Herb

http://www.beechershandmadecheese.com/shop_beecherscheeses_curds_market.html

From Beecher's website:
"Fresh Curds are bite-size nuggets of fresh cheese, also known as "squeaky cheese"."

So, have you tried cheese curds before? They're not very common on the west coast. They are, indeed, small, bite-size nuggets of the freshest, curdiest cheese. They have a firm texture and a very mild flavor. And they really are "squeaky". As you chew on them, they make little squeaking noises in your mouth. It's weird at first, but then you kind of get addicted to it. Or maybe that's just me.

But cheese curds in general are just "pretty good" or "fine". Beecher's cheese curds, especially the ones tossed in olive oil and fresh herbs, are....... A MAZ ING.

In fact, if you happen to buy a tub of these (plan on ordering online if you're not in the Pac NW), I highly recommend having 1-2 other people around to help you eat them. Because otherwise, you will eat the entire tub by yourself in about fifteen minutes. That might not be so good for you. The mix of herbs that they use is bizarrely extra-delicious. The curds themselves are perfect - fresh, mild, chewy, squeaky... I'm getting a little excited thinking about them. Uh.. sorry.

Anyway, I could and should eat these every day. Maybe I'll move to Seattle.

RATING: 5 out of 5 stars

Beecher's Marco Polo

Here's another cheese from Beecher's of Seattle, the Marco Polo.

http://www.beechershandmadecheese.com/shop_beecherscheeses_marcopolo.html

It's Beecher's Flagship cheese with peppercorns added. So read my post about Flagship, and imagine it with peppercorns.

Actually, the texture is a little different from the regular Flagship - less crumbly. The peppercorn flavor is nice, peppery but not overpowering. It's another versatile little cheese that will work well on sandwiches, burgers, pastas, fancy cheese plates, etc. As long as you like peppercorns, that is.

RATING: 3 out of 5 stars

Beecher's Flagship

I'm going to do a few posts about the cheeses of Beecher's Cheese in Seattle.

http://www.beechershandmadecheese.com/

Beecher's is a small cheesery that has been gaining some renown in recent years for their handmade cheeses, and rightly so. I've only sampled a few of their products, but they were all delicious. Let's start with their signature cheese, Beecher's Flagship.

http://www.beechershandmadecheese.com/shop_beecherscheeses_flagship.html

If you're not in Seattle, you can usually find this cheese at Whole Foods, or you can order online from Beecher's website. And you SHOULD do either one of those things, because this cheese is amazing. The taste is familiar, yet difficult to compare - it has the texture of an extra-aged cheddar, paired with a nutty, rich (but not TOO rich), creamy, complex flavor that will make you say, "where has this cheese been all my life?"

What are the best uses for Beecher's Flagship cheese? Actually, there is no inappropriate time or place for this cheese. It is most impressive in its versatility. From the fanciest cheese platter to the lowliest drunk-at-2AM grilled cheese sandwich, Flagship will make it all better.

RATING: 5 out of 5 stars (!)

Sartori Raspberry Bella Vitano and Rosemary Olive Oil Asiago

OK, here are the two cheeses I bought today. Yeah, the picture sucks, but the first one is a parmesan-esque cheese flavored with raspberry ale, and the second is an asiago flavored with rosemary and olive oil.

http://mmm.sartorireserve.com/

The Raspberry BellaVitano really surprised me. I was sure I was going to hate it, because I don't like raspberries and "BellaVitano" is a stupid name. Well, I apologize, cheese, because you are delicious. The Sartori website says:
"This premium cheese features the unique Parmesan flavor and creamy Cheddar texture of our signature BellaVitano cheese – soaked in New Glarus Raspberry Tart Ale to bring out the fruity notes of the cheese."

Yeah, basically. The parmesan flavor is extremely mild, though. The texture is quite nice, crumbly but indeed just creamy enough. And the raspberry ale flavor? Awesome. It's a mild, refreshing hint of fruit flavor that blends perfectly with the natural tartness of the cheese.
I recommend it for salads or cheese plates.

Now, onto the Rosemary & Olive Oil Asiago. I'm not surprised that I like this cheese, because really, how could you go wrong with these flavors? The Sartori website has some food and wine pairings for this cheese: http://mmm.sartorireserve.com/product_rosemary_asiago.aspx

But whatever. I'm a cheese layperson, and as such have no interest in "pairing" my cheese with just the right vintage or chutney or what have you. I just want to eat it, okay? My personal recommendation: I would eat this cheese with some crackers, olives, and maybe a nice pate if I had one. Or, I would just eat it by itself, like I'm doing right this second.

RATING: Raspberry BellaVitano: 3 out of 5 stars Rosemary & Olive Oil Asiago: 3 out of 5 stars