|This is what comes up when you google for "cheese car."|
I've been exploring a lot of different cheeses lately, as I mentioned in an earlier post because I can't eat bread anymore, I need another food addiction. Cheese stepped right up and said, "Eat me."
In Portland, we're lucky to have access to so many different foods and I've been taking advantage of that. The produce is beautiful and fresh, the asian markets are stocked to the brim with more dried skrimps then a girl could eat, and nearly every grocery store has a fancy cheese section.
|Be still my heart|
5. Beechers Raw Milk Flagship
4. Cypress Grove Humboldt Fog Grande
3. St. Angel Triple Cream
This decadent, triple cream cheese is just one step away from butter. It has a thin, edible rind that barely conceals its oozing, velvety smooth innards. It has a hint of mushroomy earthiness that is balanced with the flavor of sweet cream. It pairs well with sweet berries and a sparkling rose.
2. Rogue Creamery Smokey Blue
This is another raw milk cheese, native to Oregon. This is the blue cheese that has gotten me to like blue cheese. The creamery cold smokes this blue over Oregon hazelnuts, which enhances the creamy sharpness with a caramel, nutty flavor. Try it with fresh Oregon marionberries, sugar roasted hazelnuts and a balsamic reduction.
1. Bucherondin de Chevre
Bucherondin de Chevre is a French goats cheese with a thin edible bloom of a rind, a thick ring of melting pate and a soft, but semi firm inner ring. It's easily my favorite cheese, it has a minerality most cheeses lack with funky nutty flavors softened by the citrus crumble of the center ring. Try it with wine plumped cherries, lemon thyme and toasted walnuts.