A cheeseboard is as good, if not better, than any birthday cake you can concoct. Because of my job I’m the one nominated to bring cheese and put together the cheeseboard for family gatherings. This works great for me, I load the board up with all my personal favorites. While I still have much to learn about cheese, and much palette refinement to do, I get to try award-winning cheeses from across the country. This means my boards are typically packed with the most delicious of cheeses. In another post for another day I’ll go through some of my “guidelines” for when I build cheeseboards, but the driving factor is, if YOU like it, then go for it! There are no “rules” for tastiness. I think the deep fried Twinkie taught us that.
Below I will take you through the cheeses that made up my birthday board, and a little about each of them. I’ll also add some notes about other favorite cheeses that I didn’t have room for. You will notice I’m drawn to softer (and stinkier!) cheeses…
- Deer Creek, The Blue Jay. This is an untraditional blue. It has juniper berries in it which adds an unexpected, but delightful, boost of flavor. Because of the berries, if you like gin, this is right up your alley. I went with this over a traditional blue because it’s fun and different. I wanted to step outside the box a little.
- Cypress Grove, Humboldt Fog. The holy grail of goat cheese. Now before you get judgmental because it’s goat’s milk, let me explain. I’m not typically a fan of goat’s milk cheese either, unless done very well, because we had goats (more specifically a billy goat) growing up. Their milk is oddly reminiscent of their essence. Nooooo thank you. But, Cypress Grove’s Humboldt Fog cured me of this. The “goatiness”, or “earthiness” as the professionals describe it, in goat’s milk cheese is very dependent on the timeliness in which it’s processed. The fresher the better. And, interestingly enough, if a buck is near the does, the flavor in the milk can pick up more goat-y notes as well. Anyway, CG’s milk is processed fresh which leaves you with a heavenly light, mild cheese. This cheese is the definition of creamy, and smooth, with a unique layer of ash (representative of the Humboldt fog line) which adds depth to the cheese and helps cut that earthy flavor. A little bit of this on a cracker with a drizzle of honey… oh my, my mouth is watering.
- Brillat-Savarin. This is a triple cream Brie, and admittedly this was my first time having it. I love a good Brie (especially a baked brie) so I like to make sure there’s one on my boards. As I mentioned before, I love a strong flavor on my cheeses. Because of the high fat percentage, and freshness, Brie is typically mild in flavor. I chose this one because it was a little more earthy and “smelly” (since I didn’t try it in store I had to let my nose lead on this one). It turned out to be a hit and the fam loved it. High fat, creamy cheeses are usually favorites because they’re mild and non-offensive.
- Rumiano, Dry Jack. Ahh, the flagship. This is an amazing item and I can’t help but get a little sales-pitchy here (I’ll try to reign it in). Background on Rumiano: they’re the oldest family-owned cheese company in California, and are celebrating their 100th year in business! An amazing feat. This is the first, and flagship, item of Rumiano’s. These wheels are still hand-rolled and aged on the original wooden aging racks. Each wheel is naturally a bit different, adding to its artisanal, authentic feel. The smell of the dry jack aging room is indescribable, and makes you go “mmmm”. This is a great cheese to snack on or grate/shred over pasta in place of a traditional hard cheese. This California original is unmatched, and has a lively history. But enough of that for today. It’s a classic that no board is compete without.
- Rumiano, Peppato. Insert all the fun-facts from above, and add peppercorns. Traditional peppato is made with sheep’s milk, but again, Rumiano puts a California spin on it and makes it with cow’s milk. The peppercorns take the dry jack up a notch, making it that much more interesting and complex.
- Consider Bardwell Farm, Dorset. Yum, a good washed rind cheese. This one definitely falls into the stinky category, and that’s why I love it. They describe it as having a buttery texture and an earthy, “seasonally influenced pungency”. It is a bit strong, so if you’re not used to stinky cheese you may have to ease into it, but this is one you’ll end up loving.
- Somerdale, White Stilton with Apricot. I love these flavored Stiltons because they’re like candy. Dessert cheese. What could be better? They’re sweet with a great balance of texture between the soft, granular cheese and the chunks of fruit. This is a fun spring and summer cheese. They also make a wonderful Stilton with lemon that I’ve been dying to try in a frosting…
- Parmigiano-Reggiano. A good hard cheese is a must on any board and parm fits the bill. I personally love the saltiness and graininess of parm. Plus there’s nothing better than hitting salt crystals as you’re munching along… This cheese was delicious without being too overpowering. Primarily used as a cooking cheese, but I think it makes a good snack, too.
- Clawsom, Huntsman. I chose this particular cheese because a customer has been requesting it. I had to see what the hype was. I was surprised at what a favorite this one was, too! It has alternating layers of Double Gloucester and Blue Stilton. This one is aesthetically interesting on the board, as well as from a flavor profile. In my unsophisticated opinion, the Double Gloucester is akin to a cheddar and helps mellow out the blue. I was getting full by the time I made it to this part of the cheeseboard, but I’ll definitely bring this one along for future boards.
- Rumiano Redwood Coast, Sriracha Jack. Okay, sales-pitchy time! Because this line is like my baby, it always gets a spot on my boards. This line plays on fun, trendy, bold flavors, with a heavy focus on the milkshed it is sourced from. Humboldt and Del Norte Counties produce some of the highest-quality, rich, golden-colored milk anywhere in the country. Quality milk is the basis of any good cheese, and the Rumiano family believes in leaving their cheese high in fat, for an ultra creamy experience. This also helps cut the heat on the Sriracha, giving you a rich flavor without the burn factor. I’ll be honest I’m not usually a huge fan of flavored cheeses, but sriracha is fun, people enjoy it, it’s one-of-a-kind, and it’s got a great color to it. PS there’s some really delicious varieties being added to this line in July…
Those are the yummies I had on this particular board, but other favorites I usually feature are:
- A Pt. Reyes, Blue. These cheeses are award-winning for a reason, and they’re a highly respected cheese company in the industry. They’ve always got great product and smiling faces at their booth!
- Cowgirl Creamery, Red Hawk. This iconic company has a number of award-winning cheeses, Red Hawk being my favorite. Red Hawk is very stinky, but again, I’m into that.
- Face Rock, cheddar. I prefer their aged cheddar, it crumbles when you cut into it, melts in your mouth, and oh those salt crystals. Love the company, and they’ve got a great story about how they revived the dying cheese town of Bandon, Oregon. I recommend checking it out!
- Vermont Farmstead, Lille (Coulommiers). This is akin to a brie, and oh the creamy buttery-ness is divine. I had this shipped in for the holiday because I loved it so much. You cut it open and it just creams out. It’s beautiful on a board. Or for hiding and eating yourself.
So, moral of the story, get out and explore your cheeses! I primarily buy cheese at Nugget Markets. They’ve got a great selection, an educated cheese counter, and I love the experience of their stores. Don’t be afraid to ask your cheese monger or counter questions, or for recommendations. They are there to help! And most often they’ll let you sample the cheese so you know what you’re buying.
There is so much to know and learn in this sector of the specialty industry, throw your pride to the side and google that shit it you need to! Oops, I just let out my trade secret…
Happy cheesing friends!
Beer in a Martini World 