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Pondhopper
This is a pasteurized goat’s milk cheese from Tumalo Farms in Oregon. The farm is in the Cascades near Bend. It is a semi-firm cheese that is aged for 2-12 weeks. It is mild in flavor and pairs well...
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Bayley Hazen Blue
This is a naturally rinded blue cheese made from whole raw milk, primarily morning milk which is lower in fat. It is produced in Vermond by Jasper Hill Farm. It is aged for 4-6 months. It has a...
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Barthelemy
This cheese shop on the corner of Rue de Grenelle and Boulevard Raspail has an amazing assortment of cheeses, ripened to perfection. I didn’t find the staff to be particularly friendly or helpful when...
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Old Apple Tree Tomme
This is a very flavorful cheese made from raw cow’s milk by Estrella Family Farm in Montesano, Washington. The rind has been washed in apple brandy, and the cheese has been aged for 90 days. It has a...
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Seastack
This is a fantastic soft-ripened cow’s milk cheese from Mt. Townsend Creamery in Port Townsend, Washington. The milk is from a single herd of crossbred Holsteins. It has been aged for 28 days. The...
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Jean Grogne
I recently discovered this luscious triple cream pasteurized cow’s milk cheese from the Ile-de France region. It is a subtle cheese with a gentle mushroom flavor. It pairs well with a sparkling wine....
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Valencay
Valencay is a raw goat’s milk cheese from central France. It is in the shape of a pyramid without its top. (Legend has it that Napoleon took his sword and cut off the top because it reminded him of...
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Sumi
Sumi is a goat’s milk cheese from Goat’s Leap Dairy in St. Helena. It is shaped like a truncated pyramid and coated with ash. Inside it is firm and tangy with a long rich finish. It is aged for only...
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Brinata
Brinata is a pasteurized sheep’s milk cheese from the Tuscany region of Italy. It is moist, creamy and delicious. This cheese has a white mold rind and a soft, creamy texture. It is similar to a cow’s...
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Shelburne Farms’ Clothbound Farmhouse Cheddar
I recently enjoyed a taste of Clothbound Farmhouse Cheddar from Shelburne Farms in Shelburne, Vermont. This cheddar is made in the traditional method from raw milk of the purebred Brown Swiss cows...
View ArticleCheese Plate
These are some of my favorite cheeses for a cheese plate: Pierre-Robert – a cow’s milk triple-cream cheese from the Champagne region of France. Has added creme fraiche for even more creaminess and...
View ArticleTips for Buying and Serving Cheeses
When buying cheeses: (1) Look for a good, reputable cheese monger and make sure they offer samples. (2) Take your time in the cheese shop – study the signs, the descriptions and the visual...
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