#17 - Kasseri - Greek Melting Cheese

This sheep's milk has crazy capabilities! It is traditionally a melting cheese, and there are a ton of greek recipes using it.

When you eat it raw, it is pretty mild, and has that gamey taste you can get with sheep's milk cheese.

I melted a few pieces in the oven, and they came out a bit like mozzarella, but less creamy. It was delicious on a piece of bread with a fresh tomato!

Next time (if I plan a little better) I want to try this Saganaki recipe - it's sort of like a Greek mozzarella frita, but you pour brandy over it at the end and light it on fire!

From Tiras Dairies - http://www.tiras.ca/recipes/fried-saganaki/

#16 - Sottocenere with Truffles

The first thing that struck me about this cheese was its gray rind. It is such a great color, and makes the subtle yellow of the cheese stand out a bit. As it turns out, Sottocenere, according to Wikipedia, gets its name from its ash rind (Sottocenere means "under ash"). This is a traditional method developed in Venice, which not only helps to preserve the cheese for a long time, but also imparts flavors from the spices and truffles they mix into the ash.

BUT - cheese is certainly not just for looking at! This Sottocenere was a delight to my tastebuds! The cheese itself is soft and creamy, and the truffles that are layered within it were (as one might expect) just decadent.

The Cowgirls say: 

"Obvious though it may be, the pronounced aroma of truffles is the first thing you'll notice when cutting into this beautiful semi-firm cheese. Sottocenere, a grand wheel encased in a brittle, grey rind of ashes, truffles, herbs and spices, literally translates to "under ash." Notes of scalded cream and vanilla manage to sneak past the predominantly earthy flavor profile. Studded with slices of rich, black truffle, this cheese creates a sense of mystery and elegance."

#15 - Sartori Balsalmic Bellavitano

I am beginning to realize that I need to start tasting a few different aged cheeses together at one time, because I find it difficult to pick out the subtle differences between them when I taste them days or weeks apart. This Balsalmic Bellavitano tasted to me kind of like Parmesan and also kind of like a Gruyere. However, this cheese was unique because the balsamic made it tangy and pleasantly sweet. We ended up eating it on its own, but I found myself wishing that we had some crusty bread and a bottle of pinot noir to pair it with! Although that might just be my fondness for bread and wine peeking through rather than the features of this particular cheese...

The description on the Sartori website says: 

"An absorbing Sartori discovery: The sweet, nutty, fruity flavors of our most-sought-after BellaVitano become even more desirable when blessed with a few prized drops of Modena balsamic vinegar. By gently bathing BellaVitano Gold in balsamic, cheesemaker Mike Matucheski has given it a sweet coating that burnishes the legend of BellaVitano with yet another honor from the World Cheese Awards."

#14 - Asiago Fresco

Last Saturday night our friends Sophie and Zack invited us over to play Bohnanza (they have a thing for German games), and lucky for me Sophie is a cheese lover too! She graciously offered to share some of her cheese, and we got to taste some yummy Asiago Fresco.

Sophie mentioned that she had purchased this cheese so that she could use it in making panini, and I could totally see why! It is creamy and a little sweet, and I can imagine that it melts very nicely in the panini press.

The DCI Cheese-o-pedia says: "Asiago is an Italian cheese with a flavor similar to a blend of aged Cheddar and Parmesan. This cow's milk cheese is named after its point of origin—a quaint village in the Northern part of Italy. Young Asiago has a mild and sweet flavor while aged Asiago is well-loved for its sharp, fruity flavor."

#13 - Uniekaas Gouda

Due to the generosity of my wonderful mother and our tendency to splurge on food during the holidays, I had both the Uniekaas Gouda and the Uniekaas Gouda Reserve in my possession at the same time! This gave me the awesome opportunity to try the aged and not-as-aged versions of this cheese in quick succession and compare their textures and flavors.

I found that this Gouda shares some of the underlying flavors as its aged counterpart, but it was also so much creamier and smoother in texture. It is semisoft, and its flavors were much less complex, but it still had a hint of that sweet nuttiness that I remarked about when tasting the Uniekaas Gouda Reserve.

The Uniekaas website has a section with recipe suggestions, and I am very tempted to make these cheese puffs! I've reformatted the recipe they suggest below - it looks super simple!

Ingredients:

• 1/2 cup of butter
• 1 1/2 cups milk
• 1/2 all-purpose flour (sifted)
• 6 eggs
• 1 1/2 cups of Uniekaas Gouda (grated)

Directions:

1. Bring butter and milk to a boil.
2. Once the milk and butter come to a boil, remove from heat and stir in flour.
3. Add eggs one by one, whisking after every addition. 
4. Add cheese, mix until incorporated.
5. Fill a piping bag with the mixture, and pipe small balls onto a greased baking sheet. 
6. Bake at 350 for 15-20 minutes, until puffs are golden.

#12 - Uniekaas Gouda Réserve

My first Dutch cheese!

This Uniekaas Réserve Gouda was similar to the Gruyere reserve that I had tasted previously - but as my roommate MB pointed out - there is more moisture in this cheese which gives it a smoother texture. Still, I was pleased it has some of those gritty bits that make it slightly crunchy. Flavor-wise I found it sort of citrusy with a pleasant nutty sweetness.

I found this great description on the website of Culture Cheese Mag: 

"Aged for 18 months prior to release, Uniekaas Reserve is a traditionally-aged Gouda, produced in the “Het Groene Hart” region of northern Holland.  

After production, cheeses are transferred to maturing rooms where they are placed on wooden shelves to age.   Each wheel is rotated and turned week after week for up to 18 months.  This process allows the even distribution of moisture within the cheese and gives it time to develop slowly.  

Flavors of Uniekaas Reserve are typically quite sharp with underlying notes of almonds and salt neither of which are commonly found in traditional Dutch Goudas."

Uniekaas Gouda Réserve

#11 - Caña de Oveja

Another cheese log!

I found this Caña de Oveja when grocery shopping for Christmas dinner with my mom (which also explains the goofy set up for this photo). As you may be able to tell by the photo, this cheese was very similar to the buche de chèvre I have written about previously. It still had the three distinct layers, but this cheese was slightly more bitter, and the inner layer was a bit more stiff.  Being being a sheep's milk cheese, it was more tangy and "grassier" than the goat cheese I had tried before.

We enjoyed it with some celebratory champagne and a crusty baguette, and it was quite delicious!

The Library of Cheese on the Cowgirl Creamery website says:

"Resembling a French Bucheron, this soft-ripened sheep cheese log hails from Murcia, an orchard-thick mountainous region of southeastern Spain. The region is one of climatic diversity, at times hot and arid and at other times, benefiting from the balmy breezes buffeting in from the Mediterranean Sea, and is known for engendering high-quality goat milk products. However, this is a sheep milk offering from Lorenzo Abellan's farm -- the same man responsible for Cana de Cabra -- and Cana de Oveja is quite possibly Spain's first soft-ripened sheep milk log ever.

Blanketed with a cottony white mold, the cheese immediately under the rind is ecstatically gooey but gives way to a flakier, crumblier center. With notes of tangy butter in the paste, the cheese will intensify the older it gets."

#10 - Somerdale Cotswold

 This cheese has chives in it! Delish.

Kevin and I enjoyed this one along with a few other cheeses while we were having a night in to watch a movie. It is perfect for snacking - creamy and slightly sharp, and soft enough to press some on to a cracker.  After trying so many stinky cheeses, I found this one straightforward and delicious. 

After a bit of searching, I found a description on the products page of the Somerdale website: "Cotswold is made of English Double Gloucester combined with chives and onion to create one of the best cheeses you will find. Cotswold is named after the picturesque region of England, known for its rolling hills and lush pastures. Traditional villages made from local sand stone nestle in the countryside having not changed in over 200 years. Similar to Cheddar, English Double Gloucester has a wonderful creamy smooth texture that melts in the mouth. With chive and onions added, Cotswold becomes a wonderful cheese that compliments any cheese board."

#9 - Carr Valley Creama Kasa

 This Creama Kasa was another of the cheeses I served on New Years eve. As the name implies - this is a super creamy cheese. It is semi-soft, so you can cut a piece to nibble on or just as easily spread it on a cracker or crostini. Either way, it melts in your mouth!

My friend Sophie was an especially big fan of it. We had some truffle honey and cranberry chutney on our cheese plate, and both complemented this cheese very well. 

I had a bit of a hard time finding information about this cheese, but finally had some luck once I learned that it is produced by Carr Valley. On their "Artisan Cheese Source" website, I found this description: "This cow's milk triple creme has a soft, smooth texture and is almost spreadable when served at room temperature. Decadent and rich, Creama Kasa has stolen the show on the dessert menu, appetizers and creamy entrees."

#8 - Jasper Hill Oma

Check out this sexy cheese! I was so pleased with how this one photographed - I think the warm colors look just gorgeous.

This Jasper Hlil Oma was one of three cheeses I served as part of my New Year's Eve spread. It has a strong flavor - strong enough that I had a hard time eating it just on its own for more than a couple of bites. It is creamy like a brie or camembert, but with a more biting taste that reminded me of mushrooms and lingers a bit after you take a bite. I found that I enjoyed it most when I paired it with a water cracker and some truffle honey. The truffle oil mellowed out the bitterness, and the sweetness of the honey paired wonderfully with the creamy insides.

The Cowgirls say:

"Oma is an approachable washed-rind cheese that is both mildly pungent and sweet. It is a semi-soft wheel with flavors of peanuts and chocolate, and undertones of rich cream. It is perfect alongside a thick Belgian dubbel ale and a dab of fig jam."

And on the Jasper Hill website, I learned that the two brothers who make this cheese are related to the Von Trapps! So this cheese is even a bit musical it would seem: 

"Vermont's hills are alive with the sound of "Oma!" Brothers Sebastian and Dan Von Trapp (yes, they are related to those Von Trapps) have just released Oma, an amazing new cheese from the Mad River Valley in Vermont.

A washed-rind raw cow's milk cheese, Oma's silky texture (soft and supple, but not runny) is perhaps its most unique feature. But its taste delivers too. The cheese is earthy, barnyardy, and buttery, and the raw milk makes for a complexity of flavor absent in most American cheeses of its ilk."Oma" is German for "grandmother," and the cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago."

#7 - Appenzeller

I made a wonderful discovery a few months ago in what I call the "discount cheese bin" at my local Whole Foods. It of course isn't truly "discount" - more like a bunch of very small pieces that aren't big enough to sell normally - but you can get a taste of a good cheese for a great price. This is where I found my Appenzeller! I found this cheese to be a bit "gamey" and somewhat tart, but not in an unpleasant way.  If I were to try it again, my guess is that it would taste delicious with some spiced nuts or a glass of Merlot.

According to the official Appenzeller cheese website, "The mild, spicy Appenzeller® CLASSIC is treated with the secret herbal brine for at least three months and is one of the most famous Swiss cheese specialities. The idyllic Appenzeller hilly landscape with its rich herbal grass creates the optimal environment for the natural, strong raw milk used to make Appenzeller® cheese. The CLASSIC can be recognized by its silver label."

Appenzeller

#6 - Peppercorn Raclette

Today we enter a new stage of the cheese adventure  - MELTED CHEESE!

I do, however, have a confession. I made a huge error when I first tasted this cheese, and served it at room temperature.  See below.

I had completely forgotten what I learned from my cheese friend Emma (from Cowgirl Creamery DC), and that Raclette is traditionally served by heating up one side of a huge wheel, and then scraping it off into a wonderful, gooey pile. There are also table-top Raclette grills where you can melt the cheese in single-serving trays while simultaneously grilling vegetables or meats. Is it too late to add to my Christmas list?? 

By the time I remembered all of this I had already eaten a significant amount, so I improvised and baked my Raclette in the oven for a little bit. The result was still delicious! The peppercorns became more aromatic when heated and the texture of the cheese itself was velvety smooth. Perfect for a cold winter evening. 

Check out the images and video below to get a better idea of how Raclette ought to be served.

#5 - Ilchester White Stilton with with Lemon Peel

Ilchester White Stilton with Lemon Peel

Dessert cheese!!! How fun is that? A cheese for every course! 

This Ilchester White Stilton with Lemon Peel is creamy and tangy and melts in your mouth. It is mildly sweet and the candied lemon cuts through the creaminess, but isn't too tart. Once it warms to room temperature, it is a bit crumbly, and I imagine it would also be tasty on some some arugula and walnuts to make a cute little salad.

DCI cheese company says: "Tangy lemon pieces give an appealing edge to mild and creamy Ilchester®White Stilton with Lemon. So "melt-in-the-mouth", this has become a classic fruit cheese, featuring a refreshing citrus burst of flavor with candied lemon pieces. White Stilton with Lemon tantalizes the palate when served with muffins or sliced atop some hearty bread."

#4 - Gruyere - Réserve Emmi

This little baby might be my favorite hard cheese. Last week, if you were to have asked me my opinion of Gruyère, I would probably have said "meh, it's pretty good" or "I like the sound of it for a quiche recipe". OH MAN have I been unfair to the Gruyère! (Do you like my rhyme??)

What a pleasant surprise! This particular type is called "réserve" which means (according to Wikipedia) that it has been aged at least 10 months. It has this sort of nutty flavor that makes it seem really rich, and also an interesting grainy texture so every once in a while you a bit of subtle "crunch". This cheese has a sharpness that sort of reminds me of an aged cheddar - or maybe it's pecorino? I am interested in comparing those three to see what is unique to each.

The Cowgirls say: 

While Switzerland is the country most people associate with Gruyere's origin, its history actually encompasses several European countries. About a thousand years ago, the Holy Roman Empire extended its wily grip around all of what we now know as France, Switzerland, and some of Germany, and the forests of this area were called "gruyeres." Charlemagne's men sold wood to the cheesemakers of the area to power their curd cooking kettles, and the cheesemakers paid for the wood with their cheeses. These are the cheeses that we now know, eat and love as Comte and Gruyere.

Master cheesemakers since 1782, Emmi is now the agent company for a traditional co-op of dairies and cheesemakers. This Gruyere is made just northeast of Lake Geneva in Western Switzerland. Aged in caves where the air and natural bacteria endow the cheese with a deep complexity, this cheese matures for at least a year. It is smooth in texture and has rich, beefy flavors that are tempered by hints of apples and pears. Famously used in fondue recipes, this cheese melts fabulously and is amazing in grilled cheese sandwiches, gratins, sauces or just for snacking."

#3 - Goat Cheese - Soignon Buche de Chevre

When this adorable little round of goat cheese caught my eye, I knew I would be taking it home with me. It did not disappoint!

I can describe three distinct aspects to this cheese. 1) The soft, velvety rind. 2) The creamy "outer ring" and 3) the interior - stiffer, a bit crumbly and very close to the goat cheese I have had in the past.

All three of these together make for a very rich, multidimensional taste! 

The folks at DCI Cheese Company say:

"Buche de Chèvre is a popular soft-ripened goat cheese produced in Poitou in France’s Loire Valley, a region renowned for its world-class goat cheeses. Its exterior is surrounded by a hard, edible crust that is coated with a gorgeous bloomy white mold. The cheese’s interior is similarly bright white with a mildly tangy flavor dotted with sweet notes of caramel. Its interior texture is a nice contrast to the rind; it is soft and creamy with a pleasantly flaky core that melts in the mouth.

Enjoy Buche de Chèvre grilled on toast for a light meal or use to dress up quiches and canapés. It also makes a delightful pairing for a crisp Pinot Grigio."

I ate mine with a baguette and a few pear slices - using the tried and true method of pairing fruit and cheese - and got a pleasing balance of sweet and savory. 

On a different note: I am realizing quickly that soon I will need to pause and learn a bit more about the process of making cheese. I know it will help me to make sense of what now appears to me to be an intimidating, and almost endless variety. Once I dive in to the world of cheese-making, I will be sure to share what I learn!

#2 - Roquefort

I have never been a huge fan of blue cheese, but lately I am finding myself enjoying it more and more. Generally, I have been exposed to the more mild, pre-crumbled variety, but this little wedge was on sale when I was shopping at Whole Foods. I had never tried Roquefort before, so I figured it was a good time to take the plunge into the real blues.

STINKY CHEESE ALERT!! 

This cheese packs a punch! Upon first taste, you get a sort of vinegary, salty flavor. Then, the cheese melts a bit, and it turns creamy and smooth. I was surprised how creamy a cheese with such strong flavors could be!

The Cowgirls' Library of Cheese says: "If you've ever wondered what would ever possess someone to eat a dampish hunk of moldy-looking cheese and then discover what a delicious slice of heaven it truly was, it was pure hunger. According to legend, a young shepherd had his lunch of curds interrupted when he saw a beautiful girl off in the distance. Stashing the remains of his food in a cave, he ran to catch up with this pastoral vision. Unfortunately, the lovesick shepherd's attempts were thwarted and he returned to his lunch, which was now moldy. However, being very hungry, he ate it anyway.

Next to Comte, Roquefort is France's most popular cheese and was supposedly mentioned in 79 A.D. by Pliny the Elder, who favored its rich flavor. Creamy, salty, and intense, Roquefort is aged for ninety days in natural caves in AOC-designated areas. The blueing of this cheese is more greenish-blue, a color that the French term persille (parsley), and the flavor is rich and piquant."

I didn't have any fresh fruit on hand, but I found myself wishing I had some red grapes to eat with this intense Roquefort to mitigate the strong flavors. I imagine the salty-sweet combination would be delightful! 

#1 - Marin French truffle brie

What a delight! It's possible that I am extra enthusiastic because this is my very first cheese on what I imagine will become a very stinky adventure, but I found this Marin French truffle brie to be absolutely phenomenal. Creamy, buttery, truffle-y goodness! I always enjoy it when two flavors I know separately get to collide and make something wonderful and new. And as far as I'm concerned, you can't go wrong with brie, or truffles, ever.

 I purchased my wedge at the DC location of The Cowgirl Creamery. What a great cheese shop! Emma, my new cheese friend, was very helpful and let me taste all the cheeses I wanted. Also, on their website, the Cowgirls have a great cheese resource called the "Library of Cheese". I looked up my truffle brie, and found some great background information:

"The Marin French Cheese Company has been making cheese at their ranch just outside of Petaluma since 1865. Originally known for its mild “breakfast cheese,” which is still produced today, the company now makes a range of classic French-style cheeses using milk from six neighboring family farms and traditional cheesemaking practices.

Truffle Brie begins with Jersey-Holstein milk, which provides a rich, creamy base for the distinctive earthy aroma of Italian black truffles. Pair this elegant, decadent cheese with a glass of sparkling wine."

If I try this cheese again, perhaps I will follow their suggestion and pop open some prosecco!