Oh, Jeez. Cheese.

Blessed are the cheesemakers. Heather & Carrie's journey to Destination: Cheese Coma. [email protected]

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"The Last Shepherd" ("L’Ultimo Pastore" in Italian), a documentary by Marco Bonfanti which is currently screening at the Bra Slow Food Cheese festival, is the tale of a shepherd, the last one living in Milan, and his journey to introduce the children of his city to the pastoral way of life that has long since disappeared from their urban lives:

Renato Zucchelli, last working shepherd left in the industrial, concrete-ridden Milan, has always had my attention with his powerful, fiabesque way of life. When I saw how he still managed to move his flock around through the skyscrapers, the industries, the factories and the houses, it suddenly came to me how I could tell, through him, the story of a world that is going towards its extintion; and that he could become the symbol of the West, and of his unstoppable race towards progress. 

Check out the official film site for more information.

In a way it reminds me of “Sweetgrass”, the documentary about the last transhumance cowboy shepherds in Montana, also well worth viewing. 

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Gabietou Milk: Unpasteurised sheep and cow's milk Rennet: Animal Style: Washed rind, semi-soft Country: France Gabietou hails from the mountains of southern France. This cheese is made from both winter and spring milk, from sheep's milk and cow's milk in a 1/3 to 2/3 ratio, respectively. This cheese can be aged in several locations, but we're trying Gabietou aged by Herve Mons. The rind is washed in water from a local warm spring and rock salt. This is a fantastic gateway cheese for people who want to go stinky/ washed rind. Heather’s notes: The taste of this cheese is so wonderful I almost cannot describe it!! Toasted hazelnuts and earth and just the right acidity when it sticks to the roof of your mouth. I LOVE THIS CHEESE. Favorite. EVER. Carrie’s notes: This cheese tastes to me like CHEESE- I'll explain. To me, if it were possible to take what the average person thinks of as cheese- the smell of milk and hay and the hint of sour leading into the cry, again, of MILK- and amplify it through the roof to perfection- this is that cheese. Just... this is what those shitty grocery store plain, non-descript cheeses dream of being. SO! GOOD! Try with a wheat beer or a pinot noir. Or with water. Just eat this cheese, ok?

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Fromager d'Affinois Milk: Pasteurised Cow Rennet: Microbial Style: Soft-ripened double cream Country: France Fromager d'Affinois is made by Fromagerie Guilloteau and is a soft-ripened double cream cheese. It is not a brie, but rather is made from an ultrafiltration process lending the cheese its dense, sturdy, smooth texture. Heather’s notes: The texture is soooooo smooth. It doesn't melt immediately, so that it tastes more like cheese to me than like butter, as with some other soft-ripened or brie type cheeses. I like the lower butterfat ratio and lower salt content. Carrie’s notes: Almost a sour farmyard taste right at the beginning, but a very subtle cream finish. Not salty enough for me, but a really nice non-offensive spreadable soft-ripened cheese- doesn't overpower at all. This cheese comes in sooo many varieties- mushroom, pepper, herbed, blue, sheep and cow. All are solid tasty cheeses that are bound to please.

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Landaff Milk: Unpasteurized Cow Rennet: Animal Style: American Artisan, Tomme Country: USA Landaff is a mild, semi-firm cheese that is produced with milk from Landaff Creamery and cave-aged at the Cellars at Jasper Hill. We love this cheese because it is an homage to Welsh cheesemaking and we both have very significant ties to Wales. Heather’s notes: This cheese tastes very fresh to me, with a bright flavor profile. Salt is good, nice grassy flavor with a clean finish. I love this cheese because in addition to being great on a cheese board, it melts beautifully. Carrie’s notes: You can smell the cave on this cheese, much like with other cheeses aged at Jasper Hill. Underneath the acidity is some seriously rich butter, and an alpine finish. Try Landaff in some mac and cheese or pair it with a low acidity beer, like a Belgian tripel. We tried it with Westmalle Trappist Ale, and it really brought out the bright floral notes in the beer.

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Le Maréchal Milk: Unpasteurized Cow Rennet: Animal Style: Swiss, Herb-rubbed Country: Switzerland Le Maréchal is produced by the Rapin family from Granges-Marnand in Switzerland. The cheese is relatively new, having been produced only since 1992. The cheese is named after Jean-Michel Rapin's grandfather, a blacksmith, or “marechal-ferrant". The cheese is rubbed with Herbes de Provence and aged for 5 months. Heather’s notes: Nutty smell, with a butterscotch sweetness when tasting. No noticeable taste change on the finish, just fades in your mouth. I want to eat this on a roast beef sandwich! Carrie’s notes: This is powerfully flavored for a Swiss cheese, and it tastes kind of rustic-atticy from the herb rubbing. Clearly I haven't been eating good Swiss cheese because I can't tell you the last time I thought Swiss cheese had much flavor at all. Lovely! On par with most Swiss cheeses, it is sold locally for $22 per pound. We paired it with Robert's Shiraz from Small Gully's The Formula, and should be great with any robust red wine.

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Whee!

We find it ridiculously exciting that people are liking and reblogging our cheese posts! Stay tuned for a recipe post later today, and may the cheese be with you!

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Harbison

Milk: Pasteurised Cow Rennet: Animal Style: Bark-wrapped bloomy rind Country: USA Harbison is the brainchild of Jasper Hill in Vermont. This award winning cheese is one of a handful of American Artisan cheeses that are bark wrapped (this one in particular is wrapped in locally harvested spruce bark). It is available year-round, and when perfectly ripe, has the texture of soft caramel. Heather’s notes: This melt in your mouth cheese has a fantastic "fresh grown mushrooms" flavor with a hint of tangy mustard. One of my absolute favorites!

Carrie’s notes: Smells like herbs and grass, tastes like buttered corn and soooo craemy on the finish. Killer, but not a cheese for beginners!

This cheese is sold locally for around $20 for a 2/3 lb wheel. A great size for a party and fantastic with Dogfish Head Raison D'Etre or a cider.

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L'Explorateur

Milk: Pasteurised Cow Rennet: Animal (chymosin) Style: Soft-ripened triple crème Country: France This bloomy soft cheese is an excellent example of a super creamy brie originally created in the 1950s for Fromagerie du Petit Morin. It is named for the US satellite Explorer. Heather's notes: Lovely buttery taste, just right on the salt, with an aftertaste reminiscent of wildflowers.

Carrie's notes: My favorite triple crème cheese available here in OKC. So rich and buttery and a super smooth, spreadable texture at room temp. This cheese is sold locally for $13 for the standard 8.8 oz wheel. A good size for a small gathering and great with your favorite champagne or, on the other end, an IPA.

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Stracchino di Capra Stagionata

Milk: Unpasteurized Goat Rennet: Animal Style: Washed Rind Country: Italy This cheese from Northern Italy is made from aged goat's milk and has a similar look to the famous Taleggio.

Heather's notes: This cheese reminds me of pink peppercorns with a lemony hint. Very silky proteolysis layer with a little grassy finish.

Carrie's notes: Very creamy, and the inner portion is where the goat comes through. Very mild for both a goat and washed rind to me. Nutty and long-lasting finish. We were surprised to get this cheese, or we would save it for a later date- but it was a special order and so had to jump at the chance. Stracchino di Capra Stagionata is likely a cheese we won't see often- $40/lb- but worth every penny!

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