Cheese Plate of the Week September 3rd, 2007

Mature Montgomery’s Cheddar:Raw Cow, Somerset, England
-Recognized as the premier cheddar in the world, Montgomery’s is one of only three farms that fits the stipulations for Artisan Somerset Cheddar. While typically aged around 20 months, the mature version is aged 26-28. The extra maturation adds not only great depth of flavor, but firms the texture to near-parmigiano-like consistency.

Carre du Berry:Goat, Loire Valley, France
-A fresh goat from Berry, aged only a week and covered in locally grown herbs, including, but not limited to, rosemary, thyme and pink peppercorns. One of the ultimate converters for those who insist they don’t care for goat cheese, it is an excellent appetizer when paired with Riesling and toasted bread.

Vermont Shepherd:Raw Sheep, Vermont, U.S.A.
-Arguably the most famous farmstead cheese in the history of American cheese making, Vermont Shepherd is a Basque-style cheese that is sure to please connoisseurs and novices alike. The texture is firm but smooth and creamy while the taste is fruity, earthy and herbaceous. Available only from August to April, it is just coming into season now.

Cabrales D.O.:Raw Cow, Goat and Sheep, Asturias, Spain
-We refer to Cabrales as the “Nine-Volt Battery of Cheese.” And indeed, with too much age, only the most tolerate palate can withstand it. However, when it its prime, its piquancy is just right, approaching the line but not crossing it. It is best served with something sweet like varietal honey or fig jam.