Faux Cheese? I think not!

I spotted this little charmer sitting quietly on the shelf at the Cheese Store of Silverlake on Sunday afternoon, a little overshadowed by all the other bloomy rinded cheeses, but just waiting for me to find it. What intrigued me was the fact that the description pointed out the interesting edge rind. While you can see the traditional white bloom on the top, the edge is supported by a thin strip of spruce wood! You can sort of see this in the photo, but I just couldn't get a good angle. Sorry.

Anyway, this support comes in handy to keep this cheese from gooping all over the place, which is kind of cool. This cheese is (gently) pasteurized cheese, which means that it can be imported to the US when it is less than 60 days old/aged. Raw milk cheeses have to wait more than 60 days to enter the US. A similar French cheese, Vacherin, can't seem to get a visa because of it's raw, under age status. Some people call l'Edel de Claron "faux Vacherin." Now, I haven't had Vacherin, but I haven't been to France since I found out about it. I can't imagine that L'Edel de Claron is "faux" anything. It is fantastic! An easy, delicate, creamy cheese with an almost buttercup yellow paste. How pretty!

It doesn't small like pine, which I was kind of expecting because of the strip of spruce around the edge. It might have a bit of tangy, woodsy edge to it, but I might be imagining that because of the the packaging. It definitely smells a bit like green fields, lemons or lemon curd, and perhaps a bit of pepper. Because the flavors are more subtle, it really kept me guessing. It's good with and without the rind. I think I actually liked it better with the rind in this case! I kept pressing it up on the roof of my mouth to try and pull the flavor out. I've got to have some more tomorrow night! It is a confident cheese, but definitely not a show off.

If you are thinking about taking a Brie to a party, but want something that actually has some flavor, give this a try. And don't think you're cheating because it isn't Vacherin. You're eating l'Edel de Claron!

Sweet dreams of trips to France to prove to yourself that your pine wrapped cheese is just as delicious as some underaged curd!

Cheeses can be Delinquent Too!

The cooler weather has had me craving washed rind cheeses. Somehow, a little stinky cheese makes me feel all warm and cozy inside. How about you? No? Oh well.

Anyway, I was exploring the delightful Cheese Shop of Silverlake on Sunday, and found this little gem that I had previously seen on a list of washed rind cheese and had a little giggle. This is Hooligan, the prize winning washed rind from Cato Corner Farm in Connecticut. It's pretty wonderful, and if you can get past the initial rank, dirty barnyard smell (appetizing, I know), you are in for a real treat. Not only is it super stinky, but the rind is a cross between an old suede jacket and a moldy peach. But in spite of that, you can tell that this cheese was loved.

This raw cow's milk cheese is aged for 60 days, washed in a brine that includes buttermilk. And really, if you keep smelling it, it will stop smelling like a dung heap, and start smelling more like a grassy green, well worn pasture. I know that doesn't sound so great either, but you should try it. It's pretty incredible.

Anyway, this bad boy is really complicated. After the less than favorable first impression, the paste is incredibly creamy and smooth. Not surprisingly, my first taste was sans rind. It tasted almost tangy. Nothing like how it smelled. With the support of my always brave cheese taster husband, my next sample with with a little bit of rind. So much more depth! Tangy, rich, earthy...and when I squished it up against the roof of your mouth, I could taste some real herby-ness. Really delicious.

This Hooligan isn't for everyday. It isn't something that you will probably want to eat copious amounts of all at once. It isn't for gobbling. It is for savoring. Tasting all of the complex flavors, trying out on your palate, and probably amazing in grilled cheese with a bit of parsley and a rich beer.

Trust me - this is a dream cheese!