As many of you know, when The lady and I started this cheese journey, we knew little of goat milk cheese and what we did know was not pleasant. The first goat cheese we tasted was a hard cheddar that smelled and tasted like a billy goat in heat searching for his own lady fair. Since that day, we have discovered a world filled with wonderful goat milk cheeses… and we’ve found yet another…
Cremont is a relatively newly created cheese from Allison Hooper and Bob Reese’s Vermont Butter and Cheese Creamery that combines pasteurized goat milk, cow milk and cream fraiche into a delightful bloomy-rinded fresh cheese.
The Lady and Allison continue to cross paths. In September, The Lady and Allison were at the Bra Cheese Festival together where they sold Cremont at the American Artisan Cheese Booth. All of the American cheeses were welcomed by the festival goers and Cremont was the first cheese to sell out. Last month, their paths crossed again in Denver where Allison demoed her cheeses at the Murray’s Cheese Shop inside the King Soopers at Yale and Colorado Boulevard. The Lady brought home one of the small wheels of Cremont for The Man and moi, your humble Feline Foodie, to enjoy… and we did.
Delicate, milky and earthy with a lingering citrus taste, this cheese is naturally coagulated overnight after a cocktail of yeast and mold are added to the pasteurized mixture of milks and cream. In the morning, the curd is added to cylinders and moved to a room to dry and prepare the surface for growing the bacteria that makes the bloomy, crinkly rind. The following day it is moved to an aging room where the geotrichum begins to slowly grow.
We love this cheese… The Man swooned… surprise… and The Lady promises to make it a regular member of the cheeseplates she prepares for The Man and her favorite feline.
I give Cremont 4 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: All you need is a warm baguette and you’ve got a meal. The Lady also enjoyed this cheese in an ice cream served at The Gaylord in Dallas, Texas earlier in the summer of 2011.
Wine Pairing: A Sauvignon Blanc or Moscato would do well with this cheese.
Beer Pairing: Hefeweisen
Source: Pasteurized Goat Milk from the twenty farms that VBCC supports; pasteurized cow milk from a 500 Family Vermont Co-op and Cream Fraiche.
Awards: 2011 American Cheese Society Winner
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