SEPTEMBER 2021 CHEESE CLUB
WINE CLUB | CHEESE CLUB
ALL CLUB MEMBERS GET TO ENJOY THESE 3 CHEESES:
Port Salut | Pays de Loire, France
Pasteurized cow's milk
Traditionally, this Trappist Monk's cheese was a washed rind, but modern versions tend to be enshrouded in a thin, orange wax. Its silky paste is mild and buttermilky.
From this month’s wine club lineup, this cheese pairs well with: 2020 David Hill 6000 BC Orange Wine
Hommage Goat Gouda | The Netherlands
Pasteurized goat’s gouda
This aged Dutch dream boat is a bit like candy in its sweetness — there are notes of candied nuts and dried tropical fruit, but with a decent amount of salt. You’ll get a good chew with intermittent crystals and super satisfying complexity.
Try it with: 2016 Piližota Babić
Asiago Pressa | Ferndale, WA, USA
Pasteurized cow's milk
This Italian-style Washingtonian specialty from Ferndale Farmstead Creamery hails from a solar powered, sustainable creamery where the cows are well cared for, and meticulous care is taken to ensure the utmost quality of their products. Though Asiago cultures sourced from Italy are included in this cheese, it still has an American twist that boasts notes of lush pasture and is less piquant than what you might expect from an Italian Asiago.
Try it with: 2018 Evolucio Blaufränkisch
6-CHEESE MEMBERS ALSO GET TO ENJOY THESE 3:
Cacio Romagnolo | Lazio, Italy
Semi-soft, pasteurized cow's and sheep's milk
This mixed-milk traditional farmhouse cheese was once a staple on peasants' tables throughout the countryside, but it’s now a staple in the luckiest of households, regardless of status. This clean, sweet, rich cheese has a melt-in-the-mouth texture and is a palette for sweet and savory accoutrements.
Try it with: 2020 Pikasi Pinela
Buenalba Oveja con Pimentón | Toledo, Spain
Pasteurized sheep's milk
Next we bring you a pepper-rubbed cheese that’s as aesthetically pleasant as it is delicious. There’s not a ton of spice, but you’ll get this lovely umami, toasted-nuttiness, full mouthfeel, and a gentle dulcet tone. Enjoy it with some pickles and red wine.
Try it with: 2019 Skouras St. George
Camembert du Père André | Vosges region, France
Pasteurized cow's milk
Last up we have a bloomy rind from a small batch operation near Alsace. It’s loaded with earthy, savory notes like sautéed mushrooms and forest floor, as well as lactic undertones, like butter and cultured cream.
Try it with: 2020 Cérvoles Colors
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).