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FoodandWine

Cult California cheesemaker Cypress Grove recently visited the office. F&W Features intern Chelsea Morse reports on what she learned about her favorite cheese:

When I moved from San Francisco to New York, I was happy to discover that Cypress Grove Humboldt Fog goat cheese is widely available nationwide. It has been my go-to cheese-plate anchor since I first tasted it years ago. Cypress Grove cheesemaker and founder Mary Keehn had these tips to share about my favorite snack:

-Fresh goat cheeses and farm cheeses, which have high moisture content, can be frozen without adversely affecting their flavor. This is a great way to save cheese for future cooking projects.

-Storing semi-soft cheese in plastic wrap is the surest way to ruin it. The rind is alive with good bacteria: Plastic wrap cuts off its air supply and kills it. Parchment paper is a much better wrapping – it's breathable and far less expensive than fancy cheese storage papers.

-Depending on the cheese’s age, it can be crumbly and citrusy or creamy and earthy – as the rind ages, the flavor deepens, and the texture changes. An oozy cheese has definitely not necessarily gone bad.

The Cypress Grove website has much more trivia, tasting notes, and pairing suggestions.

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