#soft-ripened

[cheeseuspleaseus]

So I know it's mostly been this bloomy rind or fresh stuff on the blog so far, but it's what we keep around most (sooner expiration dates, what?). But seriously, this butter, I mean cheese is pretty much mind altering. Cowgirl Creamery is an organic creamery run by two ladies (one of whom did a stint at Chez Panisse). The Mt. Tam (named for Mt. Tamalpais) is their flagship--triple cream, butter like with a yellow cream color, sweet tang and savory white mushroom-like notes, I will ignore the price tag for this ambrosia

[cheeseuspleaseus]

So I know it's mostly been this bloomy rind or fresh stuff on the blog so far, but it's what we keep around most (sooner expiration dates, what?). But seriously, this butter, I mean cheese is pretty much mind altering. Cowgirl Creamery is an organic creamery run by two ladies (one of whom did a stint at Chez Panisse). The Mt. Tam (named for Mt. Tamalpais) is their flagship--triple cream, butter like with a yellow cream color, sweet tang and savory white mushroom-like notes, I will ignore the price tag for this ambrosia

[ohjeezcheese]

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.

[ohjeezcheese]

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.

[ohjeezcheese]

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.

[ohjeezcheese]

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!