There's a new cheese on the block for all of you curd nerds out there. It was unveiled at L'Espalier in Boston about a week or so ago by Allison Hooper of the Vermont Butter and Cheese Creamery. For right now they are calling it Cheese #17, but it's bound to be getting a snappy new name once it officially hits the market. It's a goat's milk cheese with cow cream added and is modeled on Robiola from Piedmont. It has a soft creamy paste with a lovely bloomy rind and little bit of a yellow/orange tint from a touch of b. linens. I was lucky enough to be able to try the cheese and for something that looks so mild, it sure does pack a punch. There is a ton of goaty flavor balanced out by just enough sweet cream and that funky earthy finish of a washed rind that I love so much.
Showing posts with label Vermont Butter and Cheese Creamery. Show all posts
Showing posts with label Vermont Butter and Cheese Creamery. Show all posts
Monday, January 11, 2010
A New Cheese from Vermont Butter and Cheese Creamery
There's a new cheese on the block for all of you curd nerds out there. It was unveiled at L'Espalier in Boston about a week or so ago by Allison Hooper of the Vermont Butter and Cheese Creamery. For right now they are calling it Cheese #17, but it's bound to be getting a snappy new name once it officially hits the market. It's a goat's milk cheese with cow cream added and is modeled on Robiola from Piedmont. It has a soft creamy paste with a lovely bloomy rind and little bit of a yellow/orange tint from a touch of b. linens. I was lucky enough to be able to try the cheese and for something that looks so mild, it sure does pack a punch. There is a ton of goaty flavor balanced out by just enough sweet cream and that funky earthy finish of a washed rind that I love so much.
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