Truffle Tremor from Cypress Grove

I am excited to talk about the next cheese, it actually comes recommended to me by one of my fans (see below). Truffle Tremor comes to us from Cypress Grove Chevre, Arcata, CA. It is a ripened pasteurized goat’s milk cheese. It looks pretty typical from the outside, but as you might infer from the […]

Wagon Wheel from Cowgirl Creamery

This past veteran’s day weekend, I finally got around to executing a long delayed trip to San Francisco to visit my college friend—who is studying at UC Berkeley. Not only did I get to do some sightseeing, but I also got to discover some new cheese on the west coast. My friend suggested I check […]

Zabar’s Cream Cheese

I took a trip to Zabar’s on the upper west side to take a look at their cheese selection. They have a pretty good selection, a lot of which I have featured on the tastings before. So, this time I thought I would have more fun and taste their cream cheese—which, being made on the […]

Cacio de Roma

Cacio de Roma (literally, “cheese of Rome”) is a semi-firm textured cheese from Lazio, Italy. It is made with pasteurized sheep’s milk. It’s quite mild in flavor, similar to Manchego, with a firm texture that is pliable instead of dry.  I really think it tastes somewhere in between a provolone and a parmesan.  There definitely is very little […]

Bonrus

Bonrus is a mixed-milk cheese, made from pasteurized cow and sheep’s milk. It is a bloomy-rind cheese, aged for 21 days before packing and shipping. It comes in ovals and bricks, each weighing about 8 oz. The cheese itself is straw colored, with some reddish notes on the rind. The surface of the cheese is […]

Cravanzina

Cravanzina is a mixed-milk cheese, made from a combination of pasteurized cow’s and sheep’s milk.  A delicate and lovely little round from the Italian Piedmonts; in the “paglia” family of cheeses, so named because they are aged on beds of straw (paglia = straw). Covered with a bloomy rind, the voluptuous paste is mild, creamy, […]

La Tur

La Tur is an Italian bloomy rind cheese. Pasteurized goat, sheep and cow milk combination cheese. Being an unholy mix of different animal milk, naturally it smells quite foul—but not at all by goat cheese standards. The rind is soft and buttery; it is similar to Boucheron cheese, in that the rind is soft and […]