Cheese Dreams

Cheese Reviews! Tasting notes, pairing suggestions and where to buy.




Tomme Brulee 02.25.14

   Tomme Brulee, literally meaning "burnt wheel" is exactly that. This sheep's milk cheese has been left to age, then the rind gets hit by a blow torch. Made in the Savoy Mountains in the Basque region of France, this cheese is similar in taste and texture to Spain's Manchego but with much more bitter saltiness. My first bite I thought "oh no, I'm not into this" but then I kept trying it, slice by slice, the more I ate the more I liked it. It kind of lingers in your mouth, at first bitter and smokey but then warms up with notes of salt, nuts and a teeny tiny hint of caramel.  It borders on being a hard cheese and cuts a bit crumbly and the rind almost tastes like a burnt cracker.

How to eat:

  We just sliced it and ate it either on its own or with a cracker. It's a little dry so I would definitely recommend eating it with something a little moist like quince or honey. It could be grated or shaved over a salad or pasta dish. Or add it to your charcuterie plate as the bold flavored cheese selection.

Pairings:

   I thought that it was delicious with the Caramelized Onion flavor of Potter's Crackers. They added enough of a strong flavor to compete with the cheese. I would also suggest sweet components like apple slices, honey, quince or jams. As far as drinks go, I'd stick with stronger flavors like a Malbec, Cabernet Sauvignon or a rich brown ale.

Where to buy:

   We purchased our little chunk at Taylor's Market here in Sacramento at $7.95 for 4.16 ounces. It is widely available all over the country at specialty cheese shops and groceries with a great cheese selection. 

Big Boy Blue   04.18.13

   Another favorite of ours from the cheese festival is the Big Boy Blue from Willapa Hills Cheese Company. It's strong, salty and complex. Easily my new favorite blue cheese. The Willapa Hills are part of the California coastal range and is home to this historic farmstead dating back to the 1920's. They're big on making a quality product from all natural and sustainable ingredients. The Big Boy Blue is aged for 75 days, and it's worth it, you can taste the time and effort. It has a delicate natural texture, semi-soft, yet pungent and salty. 

How to eat:
  You can use it like any other blue cheese, just be mindful of it's saltiness. Whatever you eat it with needs to be strong enough to stand up to this bold cheese. Your typical cracker or sliced baguette will be completely overpowered. It's great to nibble on, crumble on top of a salad, or my favorite, loaded on top of a big juicy burger!

Pairings:
  One of the best combos, in my opinion, is blue cheese and red meat, like a steak or a burger. If you're not on the red meat train, we had it on a spicy turkey burger and it was equally delicious. A rich red wine or a dark stout beer would be a lovely combination as well.

Where to buy:
  We purchased or little wedge at the Artisan Cheese Festival.  It is available online at Willapa Hills in 3 different sizes, ranging from $30-$100.  Unfortunately I was unable to find retail locations that sell it, but it wouldn't hurt to ask you local grocer about it. Places like Whole Foods or Nugget Market may carry it or can possibly order it for you. 

Estero Gold   04.04.13  

  This delicious golden hunk of a cheese was one of our favorites from the Artisan Cheese Festival.  It is locally made in Sonoma County by Valley Ford Cheese Co.  It's made in the style of an Italian Asiago cheese and aged for four months.  It's a dry and tough cheese with a subtle flavor of nuttiness.  The Valley Ford Cheese Co. has won several awards for this cheese, and is praised for using all sustainable products and has been certified by the Humane Farm Animal Care Program.  

How to eat:
   It's perfect for snacking alongside some fruit or nuts, Valley Ford suggests a sliced pear.  It would also be fantastic shaved on top of a pasta dish or a salad. Their website has several recipes a available using this cheese, including Gnocchi with Estero Gold Sauce! Yum!

Pairing:
   The cheese has a light and subtle flavor so pairing with a light white wine or a lighter beer. Stay away from rich heavy flavors that would overpower the delicateness of the cheese.

Where to buy:
   We purchased our wedge at the Artisan Cheese Festival, however, it is available for purchase in several markets in the Santa Rosa, Petaluma and Sebastopol regions of California. Many eateries in San Francisco and up into Sonoma County serve this cheese as well.










Ewephoria      03.21.13

  This cheese doesn't just have a great name but a great taste as well.  It's made in the same way that Gouda is made, but this Holland farm uses their sheep's milk instead of cows. The sheep roam free and are well fed, the wife of the farmer even says that she feeds her sheep better than her sons!  Well, whatever they're doing over there, it's working. This cheese is deliciously sweet. It's a bit dry and gritty but with a nice finish. There's notes of toffee, caramel, honey and an underlying nuttiness. 

How to eat:
  Definitely as a snack or part of a dessert course. You could easily munch on this cheese with a handful of nuts or on a sweet baguette drizzled with honey.

Pairing:
   We enjoyed this cheese with a nice Cabernet Sauvignon, it paired quite well. It would also pair nicely with a malty, nutty beer. 

Where to buy:
  This particular Ewephoria was found at Nugget Market, $8.51 for 5.9 ounces. It is also available online at Murrays Cheese, half pound blocks all the way to 10 pounds and $19 a pound. 










Hopscotch    03.14.13

  This beautifully marbled white cheddar is made using Devil's Canyon "Full Boar" Scotch Ale. The curds of the cheese are soaked in the malty, caramel ale for a full two hours before the curds are pressed down into their cheese form. This process really makes the beer permeate the entire cheese and is what gives it it's marbled look. The cheddar is sharp and tangy with a subtle but definitely there beer taste. The Fiscalini Cheese company uses raw milk from their own cows and makes a wide variety of other delicious cheeses. 

How to eat:
  I loved this cheese just sliced up on some crackers, but it would also be great in a sandwich or as part of a charcuterie board with some fresh salami and prosciutto.

Pairings:
  Ale! This cheese made me crave a good strong ale. I would actually love to get the Devil's Canyon beer that it's made with and try them together. Aside from beer, I'd stick with the saltier side of accompaniments, a salty cracker, pretzels, nuts, etc. 

Where to buy:
  We found this in the gourmet cheese section of Safeway, $7.48 for 7.04 ounces. You can find it at your local grocery store or on Fiscalini Cheese's website at a half pound for $20. Devil's Canyon beers can be found almost exclusively in California, but Total Wine has the "Full Boar", 22 ounce bottle for $4.29. 













Pesto Gouda    03.07.13

  I know what you're thinking, "Green cheese?... I dunno about that." Well, that's what I'm here for. I tried it, I liked it. I'm a big fan of pesto so it works for me, but pesto is really the only flavor you get out of this cheese so steer clear if you're not into it. It's bright, herby and tangy and the cheese melts in your mouth.

How to eat:
  I just nibbled on a little bit of it, but I'm saving the rest for cooking. I'm having fantasies of all the amazing pesto-y, melty, cheesy things I could make with it. Like in a grilled cheese sandwich, dipped in tomato soup or melted on top of crostini or crumbled on top of pasta. So many possibilities!

Pairings:
  I wouldn't really say that this is a great cheese to do pairings with. It's very strong, and really just tastes like pesto, so I think it's much better to be used alongside things rather then paired with. However, I do think a crisp white wine would be delicious with that pasta dish I mentioned earlier.

Where to buy:
   This particular one is Trader Joe's March Spotlight cheese. We purchased a 8.16 ounce wedge for $5.09.  When doing my research, I came across a few other brands of pesto cheese that can be found online and at your local grocery store. 




Irish Whiskey Cheddar       02.28.13

   Anyone that knows me, knows that I absolutely love a good whiskey and a good cheese. So needless to say when I saw this cheese amongst the beautiful assortment of equally delectable cheeses, my eyes grew wide and I may or may not have squealed a lil bit. I approached this cheese fairly certain that I was going to be disappointed by a lack of whiskey taste, I could not have been more wrong. The first bite is most definitely whiskey. Sweet, smokey and bold. A great balance with a medium, slightly tangy cheddar. This particular cheese is made by Cahill's Cheese Farm in Ireland. It has been family owned for 4 generations and they pride themselves on doing almost everything by hand, only using machines when absolutely necessary. They use only local and farm fresh ingredients, so this cheddar can only be from Cahill. They permeate the cheddar with Kilbeggan whiskey. Who interestingly, is the oldest licensed distillery in Ireland. For 255 years, they have been making whiskey the old fashioned way, using some of their original pots.  Both Cahill and Kilbeggan are doing things the old school way so it only makes sense that these two would come together and create something truly special.

How to eat: 
  It's still a cheddar, so anywhere you'd normally use a cheddar, you can definitely do the same with this one. It would be great on a sandwich, or with some salty cured meats like salami or prosciutto. I would recommend sticking to the savory side of things.  

Pairings:
  This is a very flavorful cheese so you need something that can stand up to it, like a dark ale or a bold red wine like a chianti. 

Where to buy:
  We purchased this cheese at Corti Brothers in Sacramento, $7.92 for 7.04 ounces. Cahill's Cheese is widely distributed and can be found in many grocery stores and on the web, including amazon and igourmet. 











Humboldt Fog       02.21.13

  In Arcata, California, there's a goat farm that makes the most delectable goat cheeses around. Cypress Grove Chevre was the brain child of award winning goat breeder Mary Keehn. The Humboldt Fog is her signature cheese.  It's soft, crumbly, tangy and bold. Beautiful to eat and to look at, like a slice of white cake. The distinct ribbon of darkness running through its middle and underneath the soft rind is the ash of burned vegetables. The flavor is complex and bold, like a cross between a typical chevre and a blue cheese. Somewhat addictive and would go with pretty much anything.

How to eat:
  Aside from just crumbling it on everything you can think of? It would be lovely on a salad, on a burger, alongside fruit, or just sliced with a cracker or baguette. Really, the possibilities are endless.

Pairings:  
  We had this cheese on top of an olive oil and sea salt cracker with an Imperial Stout beer called Sea Monster, by Ballast Point Brewing. It was fantastic, the richness of the beer complimented the boldness of the cheese really well. Cypress Grove also suggests serving  it alongside a crisp white wine. The thought of which, makes me fantasize about summer picnics in the park. I need to remember this combo when summertime rolls around. 

Where to buy:
  We found this cheese at Corti Brothers in Sacramento, $5.76 for 3.8 ounces. You can also find it on Cypress Grove Chevre's website, $25 for 1 pound. Or for the same price at igourmet.com. 









L'Abbaye Saulnois     02.14.13

 From way up in the north of France, from an area known as Alsace-Lorraine, comes this delicate cows milk cheese.  Alsace's cow's milk has been said to be "extraordinarily rich" and their abundance of fresh fruit makes them famous for two things; making cheese and making Brandy from fruit. This semi-firm, milky white cheese has a thin and textured rind that has been soaked in the regions Marc De Mirabelle Plum Brandy.  There is a slight fruitiness to the cheese but also a bit of nuttiness. It's slightly sharp and melts in your mouth. 

How to eat:
  The cheese is delicate and could easily be overpowered so keep the accompaniments light. A simple cracker, a sliced baguette or on a cheese plate with lots of fruit. Eat as is, it may melt nicely but at it's price, you'd do it more justice to enjoy it in it's natural state. 

Pairing:
  To bring out the fruitiness, a dessert wine would be delicious, or a lovely dry white wine. I would shy away from beer with this cheese. Various fruits and nuts would be great as well.

Where to buy:
 We purchased this at Sacramento Natural Foods Co-op at $8.58 for 5 ounces.  Cheese Plus and Felletti Foods in San Francisco, carry it as well.  I was unable to find an online retailer. 






Red Hawk    02.07.13

   Being a native Californian, I feel so lucky to live so close to so many wonderful creameries. The Cowgirl Creamery is no exception. Red Hawk cheese is their triple cream and is made using a bacteria that is completely unique to the Pt. Reyes area, making it impossible to replicate. It has been aged for 4 weeks and washed with a brine that gives the rind a beautiful golden hue. It's odor is pungent but not overwhelming, it's rich, creamy and oh so buttery. A little bit sweet with a hint of citrus. So good in fact, I could not stop snacking on it while writing this post. No wonder they've won 10 different awards for this particular cheese!

How to eat: 
  We inhaled it in no time. It's so easily spread and was great on top of a simple cracker. I kept thinking how delicious it would be on a bagel or toast for breakfast. It would also be great as part of a cheese plate alongside some cranberries or pomegranate seeds. 

Pairing:
  This would go great with anything light and fruity. Berries and jams would go nicely as would a light, crisp white wine. 

Where to buy:
  We purchased this cheese at Sacramento Natural Foods Co-Op at $11 for 5.6 ounces.  Cowgirl Creamery has it on their website as part of a cheese collection, three 10-12 ounce cheeses for $65. They also have several retailers in northern California and Washington DC. As well as a cafe featuring their cheeses in the Ferry Building in San Francisco. 





Testun Di Grotto    01.31.13

 This cheese was a doozy. Not to eat, but to research! After searching what felt like the entire interwebs, we finally found some information on this cheese. We learned that "di grotto" means cave aged in Italian and that this cheese is from the Piedmont region of Italy, famous for it's cheeses. This particular one is made from cow's milk from cows that roam the Italian hillside freely. The cheese is aged deep in the recesses of a cool dark cave for at least 90 days, sometimes longer. It's firm and a bit dry, much like a Pecorino or a Parmesan but a bit nuttier and grassier with a smoother, creamier feel.

How to eat: 
 We had a small wedge with some buttery crackers. The combo was delicious, the brightness of the cheese came through nicely with the butteriness of the crackers. This would be a lovely addition to a cheese plate or grated over any Italian dish, in place of Parmesan. 

Pairing:
 A full-bodied red wine would stand up nicely, as would a rich and creamy beer, such as a stout or a porter. 

Where to buy:
  We bought a 3 ounce wedge at the Sacramento Natural Foods Co-op for $4.56. They have an impressive cheese department, definitely worth visiting. We could not find an online retailer but don't hesitate to ask your local cheese shop or cheese department about it. 






Pecorino Moliterno Al Tartuf    01.24.13

  A few days ago, we were talking to our friends, Matt and Keri Nurge, of Red Rabbit Kitchen and Bar (go there, it's awesome). We were discussing our new cheese venture and they were raving about this truffled Pecorino. So, we sought it out and gave it a go, and I'm so glad we did. What's not to like with this bold and pungent sheep's milk cheese? Just the look of this cheese is striking, bone colored with veins of black truffle paste running through its center. The taste is even better. Strong, aromatic and just the right amount of dry crumbliness. The flavor is heavy with truffle and finishes with a nice peppery bite that lingers. We did some research and found that most truffle cheeses have the truffle added while the cheese is still in its baby stage. This Pecorino is allowed to mature a bit, settle, develop its own flavors, then the truffle paste is added by injecting it into the already maturing cheese. That is what creates the rivers of truffle and the distinct flavors of the cheese and the truffle separately but working together. 

How to eat: 
  It's great on it's own but a bit strong and crumbly without a vessel to eat with it. We had it with the Cranberry Hazelnut flavor of Raincoast Crisps. The sweetness of the cracker really balanced out the strong flavor of the cheese. While researching we read that in Italy, they like to enjoy this cheese alongside salami and prosciutto or drizzled with honey.

Pairing:
 Any fruit accompaniment would play nicely, fresh fruit, jam or a compote. It is also recommended to pair it with a strong red wine like a Chianti. Shaun and I thought it would be nice with a rich, creamy, Belgian beer as well, although we have not tried that pairing just yet.

Where to buy: 
 We purchased this at Taylor's Market (yeah, we go there often) for $9.84 for 6.8 oz. but there are a few places online. igourmet.com has it at $15.99 for 8 oz, or for those in the UK, georgemewescheese.co.uk has it in various quantities.





Toma   01.17.13

  This 6 time award winning cheese by the fabulous Point Reyes Cheese company is seriously good. The center of this cows milk cheese is soft, buttery and almost spreadable but firms up a bit towards the natural rind. They describe this as an "anytime, any table" cheese. It has a rich, strong flavor but it's not unfamiliar, which lends itself to many applications. The first bite is butter, just rich, delicious, creamy butter but it finishes expectantly with a nice little tang that lingers in your mouth. Side note: Toma cheese is kosher, gluten-free and made with vegetable rennet so it's great for people with special diets too! 

How to eat: 
 We ate the cheese as is, with no accompaniments and it was fantastic. We have about half of it still left that I cannot wait to layer on some crackers with honey. Point Reyes says that it would be great as a melting cheese like a grilled cheese or in mac'n'cheese. I definitely agree that this is a go anywhere do anything type of cheese. It's easy to eat and will please many different types of palettes. 

Pairing:
 This cheese has quite a tang, so keep that in mind when pairing things. Anything sweet would be fantastic, like honey and jams. Strong beers and red wines would be great accents to the tang as well, like a strong porter or stout. 

Where to buy:
 Their website http://www.pointreyescheese.com/shop has the cheese available in either a wheel for $65, or 8oz wedge 3-pack for $33. We purchased Toma at Taylor's Market (again, it's right by our house and is a fantastic little market) for $7.59 for 7.3oz.





SeaHive   01.10.13

  This mild and delicious cheese is made by the BeeHive Cheese Co. of Utah. This particular cheese is from the milk of their Jersey cows that roam about northern Utah. Each cheese is hand rubbed with local honey and Redmond Realsalt from the old salt beds. They describe this cheese as " a full-bodied cheese with a smooth, creamy texture" and I would have to agree except that I found a bit more mild than "full-bodied". There is a lovely sharpness to it reminiscent of a cheddar. Even the aroma reminds me of a cheddar but with the sweetness of honey. I was hoping for a bit more of the honey and salt to come through, it is so very delicate that if you pair the cheese with anything (who doesn't?) you tend to lose most of the honey flavor.

How to eat:
The best bite in my opinion is a bit of the soft middle with some of the hard, but not too hard rind. That's where the flavor is. Very accessible cheese that most people would enjoy, it's great on its own, as the mild portion of a cheese plate, on a cracker, on a sandwich, or sprinkled atop a salad.

Pairing:
Beehive suggests pairing it with hoppy ales, fruity wines and straight bourbon. I would stick to the fruity wines and avoid the bourbon. Paired with something as intense flavor-wise as a bourbon would make the cheese lose it's honey and salt that make it so special.

Where to buy:
You can order from their website http://www.beehivecheese.com/shop-online/for/seahive for $8.50 for 6 oz. They also offer gift baskets made of a variety of their cheeses. You can also purchase it locally at Taylor's Market is Sacramento, CA. I bought 7 oz for $9.24.