Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2010 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Brie de Provins - Cheese Coursehttp://www.slashfood.com/2010/03/16/brie-de-provins-cheese-course/http://www.slashfood.com/2010/03/16/brie-de-provins-cheese-course/http://www.slashfood.com/2010/03/16/brie-de-provins-cheese-course/#commentsFiled under:

Photo: Max Shrem

Bored with Brie? Not so fast, if you haven't tried Brie de Provins, a just-resuscitated, 13th-century version of the popular, gooey French cheese. The supple unctuous texture and light mushroom aroma of Brie de Provins, which is also the second farmstead Brie in France (the first one being Rothschild Brie), has us reevaluating the entire Brie category and falling in love with it all over again.

Earlier this month at France's biannual Salon de Fromage, the dairy Fromagerie Fermière de Juchy, located just southeast of Paris in the Brie region, announced the "rebirth" of this farmstead Brie made according to cheesemaking traditions that go back as far as the 13th century, including the use of raw milk, draining over wooden racks, molding by hand, and much more. Indeed, to wrap our taste buds around its distinctly floral bouquet, reminiscent of the region's shrubs, birch, and oak trees, we have to understand the long-established process that's involved in producing the cheese.

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]]>brieBRIE DE PROVINScheesecheese coursefrench cheeseprovinsMax ShremTue, 16 Mar 2010 14:00:00 ESTCharolais - Cheese Coursehttp://www.slashfood.com/2010/03/09/charolais-cheese-course/http://www.slashfood.com/2010/03/09/charolais-cheese-course/http://www.slashfood.com/2010/03/09/charolais-cheese-course/#commentsFiled under:

charolaisCharolais stands tall, left. Photo: chez loulou, Flickr

When it comes to cheese consumption, measuring the depths of taste is no easy task. Take a demi-sec (medium-aged) French goat's milk cheese like Charolais from Burgundy. It has a bright grassy aroma and a smooth, firm paste that melts on the palate, giving way to several different taste sensations that are all mildly citrus-like and "goaty."

At first, the cheese seems to be fairly mild, making it the perfect goat's milk cheese for the sensitive palate. However, after the cheese is swallowed, its flavor resonates and increases in strength, accumulating deep floral and grassy notes. In other words, it has a kick that lasts for a bit.

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]]>charolaischeesecheese coursefrench cheesegoat cheeseMax ShremTue, 09 Mar 2010 17:00:00 ESTMonocacy Ash - Cheese Coursehttp://www.slashfood.com/2010/03/02/monocacy-ash-cheese-course/http://www.slashfood.com/2010/03/02/monocacy-ash-cheese-course/http://www.slashfood.com/2010/03/02/monocacy-ash-cheese-course/#commentsFiled under:

Cherry Glen Goat Cheese

An ash-layered goat's milk cheese looks like a deliciously creamy and sweet chocolate-layered cake (without the chocolate). For example, a cross-section of Monocacy Ash (pictured, left) reveals a bright white cakey paste highlighted by a thin layer of vegetable ash. But unlike many ash-coated goat's cheeses, like the popular Humboldt Fog, Monocacy Ash from Cherry Glen Farm in Boyds, Md., comes in a smaller size and in the cylindrical shape of a Charolais. More importantly, it lacks the bitter aftertaste and acidity of many ash-coated goat's milk cheeses.

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]]>cheese coursecherry glen farmgoat cheesemonocacy ash cheeseMax ShremTue, 02 Mar 2010 17:00:00 ESTBest Cheese Apps for Your iPhone - Cheese Coursehttp://www.slashfood.com/2010/02/24/best-cheese-apps-for-your-iphone-cheese-course/http://www.slashfood.com/2010/02/24/best-cheese-apps-for-your-iphone-cheese-course/http://www.slashfood.com/2010/02/24/best-cheese-apps-for-your-iphone-cheese-course/#commentsFiled under: ,

Photo: ifromage and Univers Fromage


While they can't yet replace the depth of information provided by books (like Max McCalman's recently published Mastering Cheese), cheese apps for the iPhone are certainly a lot more discreet and subtle when you're trying to tell the difference between Gruyère and Comté at your local cheese shop or while making cheese-course choices at a restaurant.

Convenient and affordable, these apps offer instant gratification for information on all manner of cheeses, tips on optimal wine and cheese pairings and even cheese recipes (including tartiflette and fondue).

After the jump, find our road test of the latest fromage apps - all of which are available at the iTunes App store.

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]]>cheesecheese appcheese courseiphoneiphone appMax ShremWed, 24 Feb 2010 11:00:00 ESTChamplain Valley Triple Cream - Cheese Coursehttp://www.slashfood.com/2010/02/16/champlain-valley-triple-cream-cheese-course/http://www.slashfood.com/2010/02/16/champlain-valley-triple-cream-cheese-course/http://www.slashfood.com/2010/02/16/champlain-valley-triple-cream-cheese-course/#commentsFiled under:

Photo: Champlain Valley Creamery


Those who associate triple crème cheeses with a dense mousse-like texture and a uniform pristine white bloomy rind will be intrigued and surprised when they try the firmer crottin-size triple crème from Champlain Valley Creamery in Vergennes, Vt. This unconventional triple crème seems to fuse the texture of two entirely different types of cheese: the firmness of a well-aged chèvre, like Pouligny Saint Pierre, and the creaminess of a bloomy rind, like Brillat-Savarin. The result is a cheese with a more interesting flavor profile ranging from milky and sweet to earthy.

After speaking to Carleton Yoder, owner of Champlain Valley Creamery, we found out that this texture has a lot to do with its smaller size - that is, for a triple crème. While most, like Pierre Robert, weigh over 17 ounces, Champlain Valley Triple Cream weighs just about four ounces and is just a little bigger than a French Crottin de Chavignol. The smaller the cheese, the more quickly it loses its moisture. "The cheese is pretty young, about 12 days old, when sold, and is somewhat firm at that age," says Yoder. "It does soften over the next few weeks." Although it's firmer than the average triple crème, it's by no means as firm as an Alpine cheese, like Gruyère. In fact, on the palate, it's definitely as rich and creamy as any other triple crème.

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]]>champlain valley creamerychamplain valley triple creamcheeseCheeseCourseMax ShremTue, 16 Feb 2010 17:00:00 ESTBest Cheese Gifts for Your Valentine - Cheese Coursehttp://www.slashfood.com/2010/02/09/best-cheeses-for-your-valentine-cheese-course/http://www.slashfood.com/2010/02/09/best-cheeses-for-your-valentine-cheese-course/http://www.slashfood.com/2010/02/09/best-cheeses-for-your-valentine-cheese-course/#commentsFiled under: ,

Photo: Murray's Cheese


From bright red strawberries with smooth whipped cream to seductively buttery and sweet chocolate paired with wine, the thought of aphrodisiacs conjures up an array of tastes, aromas and images that are sure to romance that special someone this Valentine's Day. And sharing cheese is another great expression of love. Whether eaten alone or with chocolate or, better yet, with a celebratory flute of Champagne, the right cheese can express just how strongly you feel about your valentine.

We've checked out cheese pairings, gift baskets and heart-shaped fromages from the nation's leading cheese shops to find the best Valentine's Day cheese gifts that can be mail-ordered and shared with that significant other.

After the jump, our three favorites.

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]]>cheese giftsCheeseCourseCheeseGiftscowgirl creameryCowgirlCreameryformaggio kitchenFormaggioKitchenmurrays cheeseMurraysCheeseMax ShremTue, 09 Feb 2010 17:00:00 ESTCabot Clothbound Cheddar - Cheese Coursehttp://www.slashfood.com/2010/02/02/cabot-clothbound-cheddar-cheese-course/http://www.slashfood.com/2010/02/02/cabot-clothbound-cheddar-cheese-course/http://www.slashfood.com/2010/02/02/cabot-clothbound-cheddar-cheese-course/#commentsFiled under:

Photo: Cabot Creamery


It's no secret that Vermont is just as much a "cheese state" as Wisconsin. We all know about Vermont cheddars, in particular the wax-covered logs from Cabot Creamery and those from Grafton Village Cheese. But, over the past couple of months, smaller and more artisanal Vermont dairies, including Lazy Lady Farm and Willow Hill Farm, have been receiving attention from everyone from the New York Times Magazine to big names in food like Martha Stewart. What has prompted these cheesemakers to receive such positive media attention and to make it big in the marketplace? Cabot Clothbound Cheddar, the Che Guevara of cheeses.

After speaking to Mateo Kehler, co-owner of Jasper Hill Farm in Greensboro, Vt., we discovered that the artisanal Cabot Clothbound Cheddar is not only unique because of its mouthwatering, nutty, caramel-like taste, but also because of its pivotal role in allowing smaller Vermont cheese producers to blossom. The latter is responsible for the growth of Mateo's aging facility, the Cellars at Jasper Hill, where the cheddar is aged for approximately 10 months. "The cheese supplies us with the necessary cash flow to be able to financially support smaller dairies," says Kehler. He refers to the cheese as an "economic engine" in the Vermont cheese scene. Back in 2005, when Kehler took over the sales of Cabot Clothbound Cheddar, he sold 7,000 pounds of the cheese in just one week!

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]]>cabotcabot creamerycheddarcheesecheese coursevermont cheeseMax ShremTue, 02 Feb 2010 17:00:00 ESTA Japanese Twist on French Banon - Cheese Coursehttp://www.slashfood.com/2010/01/26/a-japanese-twist-on-french-banon-cheese-course/http://www.slashfood.com/2010/01/26/a-japanese-twist-on-french-banon-cheese-course/http://www.slashfood.com/2010/01/26/a-japanese-twist-on-french-banon-cheese-course/#commentsFiled under:

Photo: krakland, Flickr


Over the past few years, Japanese chefs have been coming to Paris and taking on several aspects of French cuisine, from hamburger d'escargots au foie gras to macarons. Instead of opening up mere fusion-type food establishments, they are creating innovative approaches to long-established French dishes. For instance, Makoto Aoki brings out the juicy flavors of roast pork by adding soy sauce and miso. At a different Aoki shop (not related to Makoto), Sadaharu Aoki, there's white chocolate with sesame and salted caramel truffles with green tea. Even cheese, a dairy product that does not even exist in traditional Japanese cuisine, is being given a new life thanks to renowned Paris-based Japanese affineur Madame Hisada. She creates a new take on the traditional French Banon, a goat's milk cheese from Provence, by aging it in cherry leaves instead of chestnut leaves.

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]]>cheeseCheeseCoursecherrieschevreparisMax ShremTue, 26 Jan 2010 17:00:00 ESTWhat Makes a Cheese a 'Tomme'? - Cheese Coursehttp://www.slashfood.com/2010/01/19/what-makes-a-cheese-a-tomme-cheese-course/http://www.slashfood.com/2010/01/19/what-makes-a-cheese-a-tomme-cheese-course/http://www.slashfood.com/2010/01/19/what-makes-a-cheese-a-tomme-cheese-course/#commentsFiled under:

Photo: Getty Images


French cheese lovers tend to associate tomme-style cheese with its circular round shape, earthy gray-brown rind. Other distinguishing characteristics include its pale white semi-soft to firm paste and intensely nutty taste. Despite all the similarities, there's tons of variety when it comes to the type of milk and the overall flavor profile.

From France's renowned cow's milk Tomme de Savoie to Twig Farm's goat's milk tomme, the consistency and taste of this cheese can vary rather drastically -- with varying notes of rich hazelnut and mild citrus flavor and a texture from firm to crumbly. Given all these renditions, what exactly makes a tomme a tomme?

According to Michael Lee, cheesemaker and co-owner (with Emily Sunderman) of Twig Farm in West Cornwall, VT, "There is a basic recipe and process that is common to all of these cheeses. The differences come from decisions made from within the same matrix." So, what exactly does this cheesy matrix entail?

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]]>cheeseCheeseCoursetommeMax ShremTue, 19 Jan 2010 17:00:00 ESTTartiflette - Cheese Coursehttp://www.slashfood.com/2010/01/12/tartiflette-cheese-course/http://www.slashfood.com/2010/01/12/tartiflette-cheese-course/http://www.slashfood.com/2010/01/12/tartiflette-cheese-course/#commentsFiled under:

Photo: TowerGirl, flickr


Never underestimate the mood-enhancing properties of cheese. From the melted Gruyère on French onion soup to the crisp layer of cheddar over macaroni and cheese, nothing beats a melted cheese dish to warm-up the body (and to revitalize and delight the soul during winter). Cheese meals, like fondue, boost both delight and pleasure thanks not only to their taste but also because they bring together friends and family.


Recently, we spoke with renowned chefs to find out their choices of American cheese for the ever-so-popular fondue. This week, we turn to a lesser known -- yet equally delicious -- Alpine cheese dish that's sure to stimulate joy around the dining table: Tartiflette. Hailing from the Haute-Savoie, the Alpine region of France bordering Switzerland and Italy, Tartiflette is a baked dish consisting of layers of sliced potatoes and onions, bacon, crème fraîche, and topped with melted Reblochon, a soft-ripened cow's milk cheese also from the region.

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]]>cheesecheese fonduereblochontartifletteMax ShremTue, 12 Jan 2010 17:00:00 ESTBest (Local) Cheeses for Fondue - Cheese Coursehttp://www.slashfood.com/2010/01/05/best-local-cheeses-for-fondue-cheese-course/http://www.slashfood.com/2010/01/05/best-local-cheeses-for-fondue-cheese-course/http://www.slashfood.com/2010/01/05/best-local-cheeses-for-fondue-cheese-course/#commentsFiled under:

Photo: Getty Images


Cheese fondue, the Swiss communal dish of bread dipped in a pot of hot melted cheese, is the ideal antidote to the frosty cold dark winter. Its mere heat, rich taste, and pungent aroma warm up the body, comfort the soul, and awaken the palate. In addition, it's a shared meal that represents the very essence of conviviality. Shared with friends and family members, cheese fondue is the perfect remedy to fight off the "winter blues." And, one of the most exciting parts about making fondue is the creative process involved in selecting the cheeses.

Although most cheese fondue recipes tend to call for Swiss cheeses such as Emmentaler and Gruyère, there's no reason why Americans cannot choose stateside alternatives. In fact, in Switzerland, nearly every canton makes fondue using locally sourced cheeses. So what's an American cook to do when trying to use domestic cheeses in his or her fondue? In order to find out, we talked to two prominent U.S. chefs who specialize in melted cheeses: Ralf Kuettel from New York's Trestle on Tenth and Terrance Brennan, who runs restaurants such as New York's Artisanal and Picholine and Bellevue's Artisanal Brasserie and The Artisanal Table Pizzeria Enoteca, both just outside of Seattle.

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]]>cheese fonduecheese foodCheeseCourseCheeseFonduefonduefondue potFonduePotMax ShremTue, 05 Jan 2010 17:00:00 ESTKunik - Cheese Coursehttp://www.slashfood.com/2009/12/29/kunik-cheese-course/http://www.slashfood.com/2009/12/29/kunik-cheese-course/http://www.slashfood.com/2009/12/29/kunik-cheese-course/#commentsFiled under: ,

KunikPhoto: Nettle Meadow.

This New Year's Eve, as on many others before it, the bubbly will surely flow, but that doesn't mean you can't get more from the experience than a nice buzz. When it comes to pairing Champagne with cheese, nothing will tantalize the taste buds more than a sip of sweet and luscious sparkling wine and a bite of a thick, rich and creamy triple-crème cheese, like Kunik from Nettle Meadow Farm in Warrensburg, NY. This intoxicating combination will make New Year's Eve an extraordinary feast of the senses.

Similar to many creamy-cheese-beer pairings (think Camembert and Belgian blond ale), Champagne not only complements the richness of a triple-crème cheese, but it also cuts the hedonistic levels of butterfat (the fatty part of milk that is usually used to measure the amount of creaminess in all kinds of dairy products from cheese to ice cream). Like a spoonful of extra-heavy liquid cream, triple-crème cheeses contain more than 75% butterfat. Compare this to the 49-percent butterfat found in a typical Gruyère cheese, and you can see just how creamy a triple-crème cheese can be.

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]]>cheesecheese coursekuniknettle farmMax ShremTue, 29 Dec 2009 17:00:00 ESTVacherin Mont d'Or - Cheese Coursehttp://www.slashfood.com/2009/12/22/vacherin-mont-dor-cheese-course/http://www.slashfood.com/2009/12/22/vacherin-mont-dor-cheese-course/http://www.slashfood.com/2009/12/22/vacherin-mont-dor-cheese-course/#commentsFiled under: , , ,

vacherin mont d'or

Photo: edseloh, Flickr

The distinct woodsy taste, unctuous milky paste, and pungent aroma of Vacherin Mont D'Or are sure to make any holiday meal unforgettable. Hailing from the canton of Vaud in Switzerland, the cheese's mere appearance -- a wrinkly light-orange washed-rind with white molds -- is also a scene-stealer. Alluring rind and luscious flavor aside, this cheese is only available in November and December, making it the perfect pick for celebrating the holidays.

The cheese makes lasting impressions. "I remember the woodsy flavor and the taste of mushrooms the first time I tried the cheese," recalls Jason Bond, chef at Boston's Beacon Hill Bistro. Bond, who was introduced to the cheese 10 years ago when a chef friend brought it back in his suitcase from France, explained, "We purchase a large format Vacherin Mont D'Or for our New Year's Eve menu, and whatever we have left over, we'll put onto the regular menu."

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]]>aoccheesecheese courseSwiss cheesevacherinMax ShremTue, 22 Dec 2009 17:00:00 ESTTop Holiday Cheese Gifts of 2009 - Cheese Coursehttp://www.slashfood.com/2009/12/16/top-holiday-cheese-gifts-of-2009-cheese-course/http://www.slashfood.com/2009/12/16/top-holiday-cheese-gifts-of-2009-cheese-course/http://www.slashfood.com/2009/12/16/top-holiday-cheese-gifts-of-2009-cheese-course/#commentsFiled under: , , , , ,

cheesePhoto: Pastoral

The holiday season usually means plenty of us will be saying "cheese!" But the smiles it brings doesn't only have to be for family photos.

Consider mail-ordering a festive cheese platter for holiday events or as gifts. From one-time cheese platters and cheese-of-the-month clubs to special cutlery and distinct pairings, the gift offerings available from some of the nation's top cheese stores can't be beat. Here are three of our favorites.

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]]>americacheesecheese giftsCheeseCourseCheeseGiftscowgirl creamerypastoralreviewssaladini cheese knifeMax ShremWed, 16 Dec 2009 16:00:00 ESTBest Cheese Books of 2009 - Cheese Coursehttp://www.slashfood.com/2009/12/08/cheese-course-best-cheese-books-of-2009-gift-guide/http://www.slashfood.com/2009/12/08/cheese-course-best-cheese-books-of-2009-gift-guide/http://www.slashfood.com/2009/12/08/cheese-course-best-cheese-books-of-2009-gift-guide/#commentsFiled under: , , , ,

Mastering Cheese

Photo: Amazon.com.

Does someone on your holiday shopping list love cheese? Don't worry about wrapping up something stinky under the tree. Instead, give them one of (or all of) these three new books on cheese. From shopping tips to tasting notes, these encyclopedic tomes cover the gamut of cheese knowledge and should make any foodie drool with joy. And if that foodie happens to be you, then take a look at our summaries below and start adding these moldy titles to your wish list now.

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]]>allison hoopercheesecheese cookbookscheese loverschristmashanukkahholiday guidesin a cheesemakers kitchenmastering cheesethe world cheese bookMax ShremTue, 08 Dec 2009 16:00:00 ESTPort Chester - Cheese Coursehttp://www.slashfood.com/2009/12/02/port-chester-cheese-course/http://www.slashfood.com/2009/12/02/port-chester-cheese-course/http://www.slashfood.com/2009/12/02/port-chester-cheese-course/#commentsFiled under: , , ,

Port Chester

Photo: 5 Spoke Creamery

Cheese-making is getting closer to the city. Lisa Schwartz of Rainbeau Ridge Farm farms in areas surrounding New York City, such as Westchester County which borders Manhattan to the north. Recently, Alan Glustoff of 5 Spoke Creamery finalized an agreement to operate the last remaining farmland in the county -- Yorktown Heights, N.Y.

For Manhattanites, this development means it will be easier to get a hold of Glustoff's Port Chester, an exceptional raw cow's milk cheese. Glustoff already produces small batches for city restaurants, including Gramercy Tavern, Per Se and Dirt Candy and sells at select stores nationwide.

"This bold cheese packs an olfactory journey to the field," says Glustoff. Indeed, the earthy taste has a lot to do with the cows' rich diet. "The Holsteins are on pasture during the grass season, which is roughly from early March until the end of November," Glustoff explains. "Their varied diet of different grasses, flowers and herbs contributes to Port Chester's flavor and appearance."

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]]>americacheeseCheeseCourseeast coastlocal foodlocal food movementLocalFoodLocalFoodMovementMax ShremWed, 02 Dec 2009 13:00:00 ESTCayuga Blue - Cheese Coursehttp://www.slashfood.com/2009/11/24/cayuga-blue-cheese-course/http://www.slashfood.com/2009/11/24/cayuga-blue-cheese-course/http://www.slashfood.com/2009/11/24/cayuga-blue-cheese-course/#commentsFiled under: , ,

Cayuga Blue

Photo: 365 Cheeses.

The mere thought of blue cheese evokes a surge of flavor memories -- sweet caramel, piquant peppers and earthy aromas. Favorites such as Gorgonzola Piccante, Rogue River Blue, Fourme d'Ambert and Vaquero all come to mind. But Cayuga Blue from Lively Run Goat Dairy eschews the standard flavor profile of a blue cheese. Instead, it's downright subdued with an herbaceous grassy taste reminiscent of a goat's milk tomme-style cheese, similar to Twig Farm's Goat Tomme.

The blue veins interestingly seem to function as a slightly spicy "topping" to this already flavorful cheese. The delicate goat's milk comes across first before you're hit with the mild tang of blue molds. Aged for two months, the cheese develops a firm dry texture that becomes soft and velvety on the palate. Altogether, it makes for a subtle blue, toned down with a rich, creamy taste.

At the Lively Run Goat Farm in the Finger Lakes region of New York, meticulous care of the several different goat breeds (Alpine, Nubian, Saanen and South African Boer breeds, and even crossbreeds) results in the flavorful aromatic raw milk used to create the cheese. In addition to the milk from her own farm, Susanne Messmer mixes goat's milk from five other sustainable farms in the area with hers to produce Cayuga Blue.

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]]>americablue cheeseBlueCheesecheesegoat cheeseny cheeseMax ShremTue, 24 Nov 2009 16:00:00 ESTSarabande - Cheese Coursehttp://www.slashfood.com/2009/11/17/sarabande-cheese-course/http://www.slashfood.com/2009/11/17/sarabande-cheese-course/http://www.slashfood.com/2009/11/17/sarabande-cheese-course/#commentsFiled under: , ,


Sarabande

Photo: Vermont Cheese Council.

When it comes to American cheese, shapes and sizes can be deceiving. Smaller cheeses that come in the shape of a pyramid or disc (think Valençay or Selles-sur-Cher) are often associated with goat's milk cheeses. However, there are several American cheesemakers, like Cowgirl Creamery, that are defying these expectations by producing an array of cow's milk cheeses, including Inverness, in the shape and size of French chèvres.

Sarabande, a raw cow's milk cheese from Dancing Cow Farm in Vermont, is an astonishing example of this innovation. In a pyramid shape reminiscent of a Valençay, it shares more similarities with Taleggio and Langres.

"We have low production pastured cows that don't give a lot of milk, say 30 pounds a day average, but they give a very rich, flavorful milk," says Karen Getz, who co-owns Dancing Cow Farm with her husband, Steve. "We make cheese every day from warm, straight out of the cow milk [...], because milk is very fragile and starting with fresh milk each day allows the flavors of the pastures to shine."

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]]>americacheeseCheeseCoursesarabandeVermont CheeseVermontCheeseMax ShremTue, 17 Nov 2009 16:00:00 ESTVaquero - Cheese Coursehttp://www.slashfood.com/2009/11/10/vaquero-cheese-course/http://www.slashfood.com/2009/11/10/vaquero-cheese-course/http://www.slashfood.com/2009/11/10/vaquero-cheese-course/#commentsFiled under: , ,

Photo: Willow Hill Farm.

The days when only Maytag Blue represented American blue cheese are long gone. From sweet and peppery Bayley Hazen Blue to the mineral-like taste of Tilston Point and the fruity pear flavor of Rogue River Blue, the options for American blue cheeses have dramatically increased. And, now, there's a new distinctly rustic blue cheese to add to this growing list -- Vaquero from Willow Hill Farm in Vermont.

Unlike other American blue cheeses, Vaquero has a creamy taste with a fascinating and delicious crispy dark chocolate flavor. "I would have to say it's the milk combination," explains Willow Smart, who co-owns the farm along with her husband, Dave Phinney. "We milk both sheep and cows, hence the yellow-ness from the cow's milk. We milk Brown Swiss and Dutch Belted cows, which always have very yellow milk as the beta-Carotene [red-orange pigment] from the pastures comes through in their rich milk."

Vaquero's rustic-looking rind, pale-yellow paste, and thick buttery consistency also make it stand apart from other blues. The natural exterior of the wheel appears similar to that of a Tomme de Savoie. Indeed, the cheese has the same brown Tomme de Savoie mold. Aged for three to five months, the molds, flavor and spreadable texture develop in caves that Willow and Dave built back in 1999.

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]]>americaartisan food storeArtisanFoodStoreblue cheesebluecheesecheesecheesecoursemurraysvaquerovaquero cheeseVaqueroCheesevermontcheeseWillow Hill FarmWillowHillFarmMax ShremTue, 10 Nov 2009 17:00:00 ESTLandaff - Cheese Coursehttp://www.slashfood.com/2009/11/03/landaff-cheese-course/http://www.slashfood.com/2009/11/03/landaff-cheese-course/http://www.slashfood.com/2009/11/03/landaff-cheese-course/#commentsFiled under: , ,

landaff creamery cheese

Photo: Landaff Creamery.

When it comes to cheesemaking, the culinary exchange between Europe and America is especially noticeable. French cheeses, including Pouligny Saint Pierre and Sainte-Maure de Tourain, have influenced the style and taste of American cheeses, like Mont Vivant and Pipe Dreams ashed log. In addition to France, American cheesemakers, such as Charuth Loth from Farmstead First, look to other countries, like Holland and Italy. And, those looking for the American take on Welsh cheeses should look no further than Landaff, a raw cow's milk cheese inspired by Caerphilly, a cheese from Wales.

The reason for the Welsh influence is far from arbitrary. "The soils and rolling hills in Landaff, N.H., are similar to the terrain in the Cardiff area of Wales," says Deb Erb co-owner with husband Doug of Landaff Creamery. As with other cheeses, like Rogue River Blue, the taste of Landaff is affected by the soil on which the cows graze. Also, it just so happens that Landaff comes from Landaff, N.H. (hence, its name), which was originally named after the Bishop of Landaff, Wales, cleric to England's King George III. In short, this transatlantic influence can be attributed to history and similarities in soil.

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]]>cheesecheesecourseLandaffLandaff cheeseLandaff CreameryLandaff WalesLandaffCheeseLandaffCreameryLandaffWalesN.H.Max ShremTue, 03 Nov 2009 17:00:00 EST