OCTOBER 2022 CHEESE CLUB

 
 

 WINE CLUB | CHEESE CLUB

ALL CLUB MEMBERS GET TO ENJOY THESE 3 CHEESES:

Abondance | Savoie, France

Raw cow’s milk
First up, we have this classic alpine-style cheese boasting all the complex notes of its powerhouse counterparts like Comté and Beaufort. The cows graze on mountain pasture and work their way up the slopes during the warmer months, then return to the valley floor in the autumn where they “dry off” for a little winter respite. In the spring, calfing season kicks off, and the process starts anew. So quaint, right?
From this month’s wine club lineup, this cheese pairs well with: This cheese would go swimmingly with the 2021 Chateau de Campuget Costieres de Nimes Tradition de Campuget Blanc, but we’d recommend trying it with coffee — alpines are one of the best breakfast cheeses. And if you’re thinking “wait, breakfast cheese?”, it’s time to start living.

Daniel’s Artisan Reserve | Ferndale, Washington, USA

Pasteurized cow’s milk
This newly-released local morsel is intended to be a Dutch / Italian-style hybrid. The farmstead cheese is aged for two years, giving it lots of structure and a little crystallization from the protein breakdown during maturation. It’s lip-smackingly sweet and brothy, with notes of roasted peanuts and dried, savory herbs.
Try it with: 2019 Domaine de la Janasse Cotes-du-Rhône Reserve

Taleggio | Lombardy, Italy

Pasteurized cow’s milk
This next cheese is perfect if you’re hoping to delve deeper into the stinky cheese genre (who isn’t?!). It’s a gateway washed rind, with wafts of yeast and buttermilk, and a silky, coating paste that melts like a dream if you’re feeling some melty action. The orange rind is a failsafe indicator that the exterior has been treated with a brine of some sort. Don’t be surprised or afraid if you notice some surface mold — that adds flavor and aroma, and it’s a sign that your cheese is alive and thriving. Thank us later.
Try it with: 2019 Domaine Notre Dame des Pallieres Rasteau ‘Les Ribes’

6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:

Montasio | Friuli, Italy

Raw cow’s milk
This mountain cheese hails from northeastern Italy, where folks keep it on the table for daily nibbles. It’s easy to eat, with hints of butterscotch, sweet cream, flowers, and probably the best sliced single you’ve ever had.
Try it with: 2019 Olivier Mavit ‘Nemorin’

Cabretou | Midi-Pyrenees, France

Pasteurized goat’s milk
Now for a natural-rinded cheese that’s clean, sweet, and velvety smooth (life goal: be described like this). The animals graze on lush, mountain pastures, which gives the cheese a sweet, walnutty flavor, floral and herbal notes, sweet cream, and a slight tang — just enough to remind you that life’s short and goat cheese is delicious.
Try it with: 2020 St. Cosme ‘Little James Basket Press’ Rouge

Stompertoren Gouda | North Holland

Pasteurized cow’s milk
This hard-to-find, well-aged (18 months plus) Dutch buddy comes with its own opinions. It’s loaded with structure, a substantial chew, pop rocks-y crunch, and a lively, almost electrical mouthfeel. You’ll get notes of caramel, broth, toasted pepitas, and a citric tang.
Try it with: 2020 Chateau Pesquie Ventoux Terrasses Rouge

 
 

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).