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Quick Bites

November 3, 2010

I have been remiss in posting as of late.  A lot going on to where finding the time to put something up has been difficult to say the least.  I am still thinking of cheese and taking pictures to save for another time, but the reviews and/or process is not always fleshed out to make it into a significant post.  Here are a couple of cheeses that I have had over the past couple of weeks that definitely require mentioning, even if in this quick format:

Bijou from Vermont Butter & Cheese Creamery is a small and delicate goat’s milk cheese that is aged just over a month or so.  The nose is a little yeasty, and I find the texture to be a perfect balance between moist and chalky.  I love the slightly wrinkled appearance of the rind due to the natural geotricum…   I recommend this cheese to people who haven’t tasted a goat cheese before or generally steer clear due to their fear of a “goaty” flavor.  This is a mild cheese with a mellow acidity that will bring people back for more.

Oma by von Trapp Farmstead.  This washed-rind cheese is aged in the Cellars at Jasper Hill.  This can be an incredibly pungent cheese as it comes up to room temperature.  The golden-yellow paste has a thick and creamy texture which coats your tongue, providing a long and enjoyable finish.  It tastes of butter and cream with an earthy characteristic reminiscent of beef.  Very earthy, very creamy, and very good…  Great introduction to the washed-rind style.

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