FEBRUARY 2023 CHEESE CLUB

 
 

 WINE CLUB | CHEESE CLUB

ALL CLUB MEMBERS GET TO ENJOY THESE 3 CHEESES:

Wookey Hole Cheddar | Somerset, England

Pasteurized cow’s milk
First up we have a cheddar from Somerset (cheddar’s spiritual home). This cheese is made in the village of Wookey, and its aging cellars are, in fact, underground — hence this cheese’s clever name. It’s everything you want in a cheddar — substantial, tangy, nutty, earthy, fully complex — and it’s like a big ol’ hug when it’s cold outside.
From this month’s wine club lineup, this cheese pairs well with: 2019 Vignerons de Saumur Rouge 'Les Epinats'

Brebicet | Northern Rhône, France

Pasteurized ewe’s milk
On its way to becoming this bloomy-rinded goody, the milk goes through a process called Ultra Filtration, where all of the excess moisture gets leeched out before cheesemaking commences to concentrate the fats and proteins. This makes it extra rich and toothsome. Brebicet is more complex than a cow’s milk bloomy, with just enough wooliness to remind you that you’re devouring sheep’s milk.
Try it with: 2020 Château La Noë Muscadet Sevre-et-Maine

Cacio Romagnolo | Emilia Romagna, Italy

Pasteurized cow and sheep’s milk
This simple caciotta-style cheese was initially a peasant food, meant to be enjoyed post-dinner for dessert. It has a sweet, lactic note and silken texture that really does make a great ending to a meal.
Try it with: 2020 Émile Balland 'En Attendant les Beaux Jours' Val de Loire

6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:

Mekkerstee Oud | Ouddorp, The Netherlands

Pasteurized goat’s milk
Next up is this farmstead gouda that’s aged for at least 12 months. It comes to us from a small herd of goats who reside and graze on seaside pasture on the Atlantic. Because the grass gets naturally spritzed with sea air, we get to taste a lovely salinity in the cheese with a mineral mouthfeel. You’ll still get that classic goat tanginess, hints of nuts, and a tropical fruitiness. The paste is silky with intermittent tyrosine crystallization.
Try it with: 2021 Domaine de la Petite Roche Anjou Blanc

Aries | Central Coast, California, USA

Pasteurized sheep’s milk
We’re so happy to share this California stunner that’s reminiscent of southern Italian pecorinos with its nutty piquant notes and structure for days.
Try it with: 2020 Château de Minière Rouge de Minière Bourgueil

Ardechois Bichonne | Ardéche, France

Thermised cow’s milk
”Thermised” means that this cheese isn’t pasteurized or unpasteurized — it’s a fun process where the heating process keeps a lot of those volatile microbes (full of flavor and aromas) to remain in the milk. This natural-rinded cheese screams terroir, and possesses a golden paste.
Try it with: 2018 Domaine a Deux Pinot Noir

 
 

AND SOME TIPS TO KEEP YOUR CHEESE HAPPY AT HOME

  • Protect your cheese from drying out by keeping it in your fridge in a lidded container (like tupperware), a plastic baggie, or the crisper drawer.

  • After opening, always use fresh plastic wrap for any cheese you’re not planning to eat within a day, unless it’s being kept in a container (which we recommend).

  • In general, we suggest eating your cheese within a week or so of purchasing. Some cheeses will last longer, but, you know, why wait!

  • Keep bloomy rinds and blues separated when possible. The molds are quite zealous and will grow on any cheese they can latch onto, so just keep them in separate containers and you’ll be fine.

  • A word about mold: If it’s growing on your semi-firm or firm cheeses, just cut it off and eat it! This white and blue mold is just fine — these cheeses lack the water to host the nasty molds. But if mold is growing on your fresh mozzarella, feta, cream cheese, or fresh chèvre, throw it out.  The amount of water in these cheeses provides a great environment for the nasty stuff. If you start to see mold, you can be sure that the filaments are already running throughout the cheese :(

  • For the best flavors, take your cheese out of the fridge for an hour or so before serving. When cheeses are too cold, all their delicious flavors, aromas, and textures get shy. Serve at room temperature to enjoy to the fullest.

This month’s cheese was carefully curated by Seattle’s Resident Cheese Lady, Rachael Lucas, ACS CCP, CCSE. Rachael is a cheese buyer for the Ballinger Thriftway in Shoreline, a fromage writer for tastewashingtontravel.com, and she’s on the Board of Directors for WASCA (Washington State Cheesemaker’s Association).