Tiny tasty tidbits of cheese are a great way to be adventurous without making a full on commitment to the unknown. Not sure about goat’s milk cheese? Try a tiny crottin of chevre. Curious about the infamous Epoisses yet frightened by the funk? Give Trou du Cru a go without worries of funkifying the fridge. Sometimes these little morsels of cheesy goodness have no comparison. Such is the case with Cowgirl Creamery’s Inverness. Continue reading
Tag Archives: funky cheese
As most readers of The House Mouse know, this mouse loves her funky fromage. If it is strong, runny, pungent, and daring, I am all in. Few cheeses scare me, however, after reading the article below, I think I may just have to pass on Fromage Forte.
Fromage Fort is French for “strong cheese” and is created by tossing bits of leftover cheese, herbs and sometimes even wine and letting it sit for a week or longer. The resulting flavor will vary depending on what remnants are melded and how long it is left to cure. Unfortunately for Francis Lam, his concoction of curds was not a match made in heaven.
article in Salon.com
photo courtesy of aftouch-cuisine.com
Whenever I visit Morgan and York specialty food and wine shop in Ann Arbor, I always ask “What’s new?” and am rarely disappointed. This recent trip was no exception.
Wildspitz Bio is a funky blend of cow and goat milk with an intense nutty taste. Subtle at first, the flavor builds toward the back of the tongue and continues to become more assertive with each bite.
As with most semi-strong cheeses, I would recommend staying clear of any citrus or highly acidic fruits when eating this fun-sounding cheese. Pair with just about any red wine or dark beer and perhaps some salty almonds or cashews.
Wildspitz Bio is an elusive cheese, so be sure to grab it when found as it is a wonderful substitute for the standard Swiss selection on any cheese plate.
Occasionally I’ll buy a certain kind of cheese just because it has a fun name. Such is the case for Twig Farm’s Fuzzy Wheel. I purposely did no research and asked no questions when I sent my order for this fun sounding fuzz from Formaggio Kitchen. I wanted to be totally surprised…and I was.
Twig Farm is a small goat farm in West Cornwall, Vermont and has been in operation since 2005. Owners Michael Lee and Emily Sunderman use traditional equipment and techniques to make their varieties of farmstead cheeses, forming them by hand and aging in their cheese cellar. Continue reading
After a 25 year hiatus, Limburger’s little brother is resurrecting again in Wisconsin. Slightly less funky than Limburger, Liederkranz is said to have a pretty intense odor and is not for the faint of palate.
Liederkranz (pronounced LEE-duhr-krahntz) originated in upstate New York in the late 1800s as a replica of a traditional soft, smelly cheese from Germany that immigrants missed, and could no longer get because it would spoil during shipping. The cheese recipe left New York for Ohio in 1926 before finally finding a new home in Wisconsin, which has an enthusiastic German fan base.
Click the link below for more on the story.
source: Milwaukee Journal Sentinel
For over two years, I have been on the hunt for my favorite cheese, Stinking Bishop. I badgered my cheesemongers, scoured the Internet and made several futile attempts to contact Neal’s Yard, all to no avail. Then I met Samantha, the cheese and charcuterie buyer for Cheese Plus in San Francisco, California. Well, actually I spoke with her on the phone, as I live across the country in the Midwest.
Cheese Plus is owned by Ray Bair, former director of cheese, wine, and specialty foods for Whole Foods Market. Ray opened his shop about five years ago, and it is touted as San Francisco’s premier cheese and specialty food source – no mean feat. Although they don’t have an official online storefront, anyone can call and request items shipped. Continue reading
I finally got the chance to taste Cowgirl Creamery Red Hawk and it was well worth the wait. To be fair, I had been offered chances on numerous occasions but hesitated because the web was saturated with high praise and I figured one more review would be one too many. After tasting the washed-rind triple-cream round of goodness, its clear that no amount of praise is enough for this flavor-bomb of fromage. Continue reading
As you may have guessed by my past postings, I love stinky cheese. The stronger the aroma the more inclined I am to purchase it. While I may love the funky flavors, my family is not as enamored with the olfactory assaulting goodness which means I have plenty of leftovers to store. The problem is when I have an abundance of cheese in the fridge, the smells start to overpower everything else and even lingers after the door is shut. Even I have a hard time dealing with the stench after a few days. While I know it is best to consume cheese immediately after purchasing, realistically I have to store it somehow. So what’s a stinky cheese lover to do? How do I store my Epoisses, Roaring Forties Blue, and La Tur without buying a separate refrigerator? The American Cheese Society offers up these helpful hints: Continue reading
Not all stinky cheeses are created equal. Some are overtly funky from smell to taste. Others smell intense yet have a delicious mild flavor. Hard and crumbly or soft and runny, I love them all. That being said, not all fumigating fromages are created equal. Here is the first of what I hope to be many compare and contrast tastings.
On the platter are two intense cheeses sure to please even the most timid taster. The first is a Swiss cheese called Chue Fladae (translates to “cow patty). Raw cow’s milk and a thick pastry-like washed rind, the aroma can be off-putting at the very least and just unbearable as it gets to room temperature. Continue reading
Ypsilanti, Michigan gets kinda a bum rap. Referred to as the “Brooklyn” to Ann Arbor’s more affluent “Manhattan,” Ypsi (as it is commonly called) has a small population ranging from artsy hipsters to “Ypsitucky” country folk. I personally like Ypsi, especially the historic downtown area and Depot Town. The Mayberry-small-town feel, local color, spectacular architecture, and artistic flair makes Ypsi a fun and funky place to hang out.
No surprise that Michigan’s own Zingerman’s created a cheese to honor this tiny yet spry town. The Little Ypsi is Zingerman’s newest crottin. What’s a crottin? Historically, a crottin is a small round of pasturized goat’s cheese that starts off light and tangy while young, then hardens and becomes stronger and gamier with age.
The Little Ypsi I tasted was in its mid stage with a bit of a hard, yellow rind and cream cheese-like texture underneath. I really liked the fresh, salty flavor with a bit of a nutty zing (no pun intended) as it warms to room temperature. Granny Smith apple slices add the perfect balance of tart and sweet on the palate.
Available at Zingerman’s Creamery online or at the store location in Ann Arbor, I recommend giving both The Little Ypsi and its namesake town a visit.
Photo source: Flickr