Boddington's Pub Ale, Cabot habanero cheddar, Cambozola, Car Valley Wildfire Blue, Cheese, cheese boards, cheese condiments, Cyprus Hill, Goat cheese, Rutherford and Meyer fruit paste, spicy hot cheeses, St. Angel
Apparently Cambozola is a “hottie.” No surprise there–it’s a sexy hybrid of silky French triple cream and sassy Italian gorgonzola. Catherine Deneuve meets Sophia Loren. But cheese makers have figured out more than one way to raise the temperature of a turophile.
Here’s what’s been on my cheese board in the past few weeks (including a few real hotties). I am fond of chipotle cheeses and have even been known to enjoy a habanero cheese now and then, though they are nearly too hot for my tender stomach lining…
Below, the Godzilla of the cheese world. Yes, it’s a scary, two-pound block of Cabot habanero cheddar! It’s very hot, but not truly nuclear, so I suspect it’s mostly jalapeños in there rather than the more hard-core habanero. This stuff is terribly addictive because of its tangy pepper aroma. And like Godzilla, extremely cheezy.
And now, something to cool the palate: I love big, Brie-style cheeses with added cream. St. Angel is a favorite, with its delicate white rind and scent of savory mushroom. St. Angel uses microbial rennet, thank goodness.
Cypress Grove of Arcata, CA is a reliably delicious producer of goat cheeses. This one, Sgt. Pepper, has a “secret combination of exotic spices and pepper threads.” It’s slightly hot and very habit-forming.
I am a big fan of fruit pastes. The classic for cheese is Spanish membrillo, made of quince, but I also like apricot with brie and cherry with goat cheese. My favorite brand is Rutherford and Meyer from New Zealand. Below, chèvre with herbs, cherry fruit paste, wafers, Carr Valley Wildfire blue. This last cheese was a revelation, a cow’s milk blue from Wisconsin with a touch of fiery red heat! One of the most delectable cheeses I’ve tasted in a long time.
The best beverage with these hot cheeses? The heat more or less ruins most wines, especially delicate ones. Go for a nice Boddington’s Pub Ale!
This cheese looks gorgeous, that spicy cheese, hoo ha! I haven’t seen that NZ fruit paste here in Australia but my Pa is going back to NZ (our homeland) for a holiday next week, I am going to get him to look it up! Years ago when working in a gourmet deli whilst studying, I ate so much Buche d’Affinois (a French triple cream Brie) that I bumped up my cholesterol and had to knock back the cheese lovin a bit… 🙂
I know that Affinois cheese. It’s a beauty. I’m wondering how hard it is to make the fruit paste…. not that different from jelly, but it needs more pectin, I suppose. As a veg-person I wouldn’t use gelatin…
I made quince paste a few years ago, from memory it was quince and sugar cooked on low heat for an eternity. I don’t think it required pectin or any setting agent? I think you could do a plum, pear and fig paste in varying combos in a similar manner. Mmmm worth revisiting, quinces are in season here. 🙂
Pear sounds really good! I’ve never worked with quinces and wouldn’t know where to get them around here, but we do have good pears in the Fall.
I think … I may have had a tiny orgasm… thanks for that 😉
Hope I didn’t raise your cholesterol 😉
No, just my blood pressure 😉
Expat Eye said:
No more than all the cakes I’m sure 😉
That is making me so hungry – they all look delicious!
Thanks–they were and are! I’m still working on that giant block of hot cheddar.
That makes me hungry too 😉
– pas beaucoup de fromage ….:(
Good Food Everyday said:
Gorgeous cheese, real yumm! Love this post !
Many thanks, fellow cheeselover!