I've written frequently about my addiction to the Spanish cheese called "Drunken Goat."
"If you like Drunken Goat, you need to try this," Brad, one of the cheese people at Whole Foods, told me last week, handing me a sample of a new product from Cypress Grove, the goat-cheese company based in Arcata, Calif. The company won the "Outstanding Product Line, 2007" award at the International Fancy Food & Confection Show in July.
The company is best-known for its Humboldt Fog, a creamy chevre bisected by a line of edible ash. But the cheese Brad handed me -- and handed me again -- is a new product that drew raves at the IFFCS and has just made it to our city. It's called "Truffle Tremor" -- a goat-milk cheese with specks of black truffle. When fully ripe and brought to room temperature, the cheese is amazingly fragrant.
I found this description on the blog Christine Cooks, and I fully concur:
Truffle Tremor fills my senses with an almost barnyard-y perfume that dances on my tongue in a pas de deux with the creamy-then-crumbly-then-back-to-creamy, slightly tangy, black truffle-flecked chevre, all enrobed in a gently ripened exterior the texture of which is sublime in and of itself.
I'm not sure I want to call the fragrance "barnyard-y," but Christine assures her readers that a barnyard odor is a "good scent." I'd call it at once earthy and floral. But you can come up with your own adjective.
One word of caution: It's essential to let the cheese ripen. My first purchase of it had not fully ripened when I devoured it and the flavor and texture were not primo.
(Photo from Venissimo Cheese)
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