This idea of a Winter Wonderland congers up pictures of snow covered streets, kids sledding, the smell of wood burning, and best of all, heavy foods that after being consumed will lull us into a warm coma. Cheese is one of those foods and has been for hundreds of years. In fact the production of cheese was a means to preserve milk and provide food for the cheesemaker and their families throughout the long, cold winters.
But the cheese was not just a means of sustenance. No, it was enjoyed, savored, even celebrated at a time of year when there were not too many things to celebrate. Although many things have changed, the use of cheese to provide warmth, comfort and happiness is one thing that has remained constant. And we are so happy that it has because we love our cheese on a cold day. So we have picked some of our favorites that are sure to make the Winter Wonderland even better.
Speaking of celebrating, L’aviateur is a celebration of a man named Clement Ader, who in 1890, was the first man to lift off the ground in a heavier than air machine. And he did it in the field that is now next to the legendary cheesemaker, Rouzaire, who made this cheese as a tribute to the great man. So go ahead and taste a gooey, buttery cheese that is sure to make you want to celebrate. Chevre d’Or is a petit chevre that is full of big flavor. As it ages that flavor becomes stronger and more “goaty” but always with a slight sweetness. Sole Gran Queso is an American original that might look like an orange Manchego but thanks to cow’s milk this cheese is sharper than the Spanish favorite. Roaring Forties is one of our favorite blues. Not only is it visually stunning with its blue wax but it texture and flavor are what will really make this cheese memorable. Nutty, sweet almost caramel flavor that complements the strong almost pungent blueness perfectly while the little salt crystals nestled throughout the cheese are sure to make you stop and savor this cheese from “down under.”
L’aviateur
This triple-crème is enriched with crème fraiche, giving it a little extra tang on top of the creamy, buttery, rich base. It's not as mushroomy as most in its category, even though it too is covered with a bloomy white rind. When it matures, it becomes quite runny and has a finish that can be best described as "a burn on the back of the tongue." Pasteurized cow's milk; made in Seine-et-Marne, France.
Chevre d’Or
To give you an idea of the size of this French chèvre, picture a cheese that looks a cross between a flattened Chevrot and a Camembert. Its pale, crinkly rind (similar to that of Chevrot), protects a soft, moist paste that gets slightly more firm and flaky with age. Chèvre d’Or starts out somewhat mild, yet tart, and gets more intense and sharp and less tangy as it ages. Made of pasteurized goat milk.
Sole Gran Queso
The Spanish cheeses Manchego and Mahon inspired Wisconsin’s Roth Kase to create this cheese. The flavor starts out sweet, then develops nice nutty notes and ends with a gentle zing. Try it on a sandwich or in quiche. American Cheese Society and world Cheese Competition Award Winner!
Roaring Forties
King Island, home to the eponymous dairy, is located just south of Melbourne, Australia. On this pollution-free land, cows graze upon a variety of grasses, supplemented by the occasional meal of sea kelp washed ashore during the powerful storms known as “the roaring forties.” The island’s cows pasteurized milk is used to make this creamy, superbly fruity, nutty blue. Rindless, it is covered with blue-purple wax.
I grew up in NYC in the 50's and 60's...you have always been a favorite and now it is a delight to see this site...from Arizona <3
Posted by: Michael Faraday | January 26, 2010 at 07:05 PM