12 days of cheesemas, cheese advent calendar, cow's milk cheese, French cheeses, stinky cheeses, Trou du Cru cheese, washed rinds

12 Days of Cheesemas–Day 12

(photo from SFGate)

The little button of Trou du Cru is the perfect blend of sweet and pungent. Essentially, it’s a pocket sized Epoisses cheese, washed with the same Marc de Bourgogne alcohol as it’s larger brother. The nose on it is strong, but it’s bark is much worse than it’s bite. The paste is a combination of butter and straw that lingers long on the pallet. It’s size is ideal for a single serving, for those who don’t like to share their cheeses, but would be right at home at the end of a cheese plate shared with friends.

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12 days of cheesemas, cheese advent calendar, raw cow's milk cheese, rush creek reserve, stinky cheeses, washed rinds

12 Days of Cheesemas–Day 10

(photo from Joy of Cheese)

You want to stick your face in it, don’t you? C’mon, we’re all friends here and, honestly, I wouldn’t judge you if you did.

Rush Creek Reserve is this years “It” cheese on all the cheesecentric blogs. The love started two years ago when Uplands Cheese Company released their companion cheese to their multiple award winning, Pleasant Ridge. This one was crafted in the image of Vacherin Mont D’or and, when perfectly ripe, can have it’s top rind sheered off and inner paste ladled out. It’s paste is dense and its nose and profile is not for those wary of strong cheeses. It shares the same smokey, cured meat flavor that has made cheeses like Vacherin and Winnimere such favored winter cheeses.

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12 days of cheesemas, cheese, cheeses from switzerland, counting down my favorite holiday cheeses, holiday cheese plates, stinky cheeses, vacherin mont d'or

12 Days of Cheesemas–Day 3


(photo from Murray’s Cheese)

Vacherin Mont D’or is one of those perfect seasonal, winter cheeses. It’s also a food porn cheese, with its gooey, unctuous paste. Its one of those cheeses that you sheer the top off of and ladle out the inside or dip roasted potatoes into on a cold December evening. The paste is smoke, earth and woods. While many may feel Gruyere or Emmenthaler cheeses are the true mark of Switzerlands contribution to the cheese world, they do not hold a candle to a perfectly ripe Vacherin. If only we didn’t have such silly raw milk laws in this country that prevent us from ever experiencing a ‘true’ Vacherin at its peak.

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