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Cheese Madness: Soft Cheese Lineup

March 14, 2017

On Saturday, March 18th Taleggio will go head to head with Humboldt Fog and Petit Nuage will take on Crottin de Champcol. Join us on Saturday to sample these cheeses and vote for your favorite.


Taleggio DOPTaleggio by Emilio Mauri hailing from Lombardy, Italy

Sweet and delicate, creamy for the palate, spicy & earthy along the orange-red-grey-white rind. Aged on wooden shelves for 40-50 d

ays in the natural caves of Pasturo, the making of this cheese dates back to the tenth century.

Taleggio's strong smell comes from the brine wash applied using a seawater sponge. However, the flavor of taleggio is relatively mild with an unusual fruity tang. Occasionally you will see taleggio with spices, fruits, lemons, and nuts. This is a present-day development meant to appeal to the modern palates of American consumers.

 

Milk: pasteurized cow milk
Texture: creamy
Rind:

wahsed
Color: pale yellow with orange rind
Flavor: fruity, mild

, tangy
Vegetarian: no


Humboldt Fog

Humboldt Fog by Cypress Grove hailing from Arcata, CA

Humboldt Fog was conceived in a dream by Cypress Grove founder, Mary Keehn. This soft-ripened cheese paved the way for similar goat milk cheeses in the United States. The cheese ripens from the outside to the centre, resulting in a fresh goat cheese center surrounded by a pungent runny shell. This runny shell will widen as the cheese matures. The bloomy mold and distinctive ribbon of vegetable ash are edible, but fairly tasteless. The cheese is creamy, light, powdery, slightly lemony and mildly goaty. 

Milk: pasteurized water buffalo milk
Texture: creamy and crumbly with hints of crystals
Rind: natural
Color: cream with minimal blue veining
Flavour: acidic, milky, sweet, tangy
Vegetarian: no


Petit Nuage

Petit Nuage by Landmark Creamery hailing from Albany, Wisconsin

Petit Nuage is light, almost tasting as though it’s been whipped.  Petit Nuage translates from French into ‘little cloud,’ and it’s named for its diminutive proportions, fluffy texture and its versatility. Each little button is flipped, salted and packaged by hand. It’s a fresh cheese that’s only available from April to September when the sheep are being milked.

Milk: pasteurized sheep milk
Texture: soft and creamy
Rind: natural

Color: white 
Flavor:
 tangy with notes of grass and herb
Vegetarian: no


Crottin de Champcol by Fromagerie Jacquin hailing from the Loire Valley, Frace

If you love a rich French goat's milk cheese, this button-shaped goat cheese is for you. Crottin de Champcol is the pasteurized version of Crottin de Chavignol AOC, and has a natural rind which ranges from pale ivory to light brown. These color gradations demonstrate how the cheese tastes at every stage of its aging. The smell gets stronger and the cheese develops a meaty texture and a robust flavor as it ages. After four months, just grate off the rind that has formed. Use this cheese differently according to its age.

Milk: pasteurized goat
Texture: varies based on age
Rind: natural

Color: cream with a varying color rind
Flavour: tangy and meaty
Vegetarian: no

 

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