Cheese 120-Truffle Tremor


Sometimes I freaking hate “technology.”  Sometimes, like especially when I have JUST WRITTEN an entire blog post and then it gets eaten by the computer, I just feel like throwing in the towel.  Really, that’s how I feel sometimes.

Other things that sometimes make me angry include ignorance-specifically cheese ignorance.  I was at a mall kiosk the other day (yes, feel pity, I was that desperate for food) when a woman approached a Greek “food” place and asked them if they used “goat’s cheese or milk cheese?”  I almost went crazy on her.  Really.  Milk cheese?  What the hell do you think goat’s cheese is made of?  Modified goat sweat?  Umm.  Anyway, I digress, the thing is, there’s just so much prejudice against goat’s cheese out there, it’s really a shame when it’s basically the best thing ever.

Speaking of the best thing ever, I think it’s generally agreed upon by all people over the age of 10 that truffles are also the best thing ever.  They just are, do not try to argue this point with me, especially this morning whilst I am so cross at both technology and cheese ignorance.  I don’t know what the hell goes into the creation of these magical mushrooms (not those kind of magical mushrooms, silly) but they just make anything that touches them about 50% better.  So to mix goat’s milk cheese and truffles is kind of unfair, right?  The best cheese and the best taste together, it’s kind of like caramel and salt-hard to go wrong with an alliance like that.  However, just because something is patently going to be great doesn’t mean I need to ignore it out of principal, right? It’s my blog, and I can eat whatever cheese I want to.  So it is unfair, I’m just going to put that out there now.  Pairing truffles with anything is unfair, truffle cheese in a can would probably be divine, but pairing it with a bloomy-rind surface-ripened goat’s-milk cheese, isn’t that just kind of so fabulous it should almost be illegal?  Do all other cheeses just tremor at the sight of it?

I have previously reviewed one other truffle cheese-Boschetto al Tartufo on day 59 https://myblogofcheese.wordpress.com/2011/12/29/day-59-boschetto-al-tartufo/ .This was a hard sheep’s milk cheese with slivers of white truffle that put me over the moon with joy!  I have also previously reviewed another cheese by today’s maker Cypress Grove Chevre Creamery, https://myblogofcheese.wordpress.com/2012/01/29/day-90-lamb-chopper/ a fantastic sheep’s milk  gouda, so of course, I was fascinated to learn that the Cypress Grove also made a Goat’s milk truffle cheese.  Clearly, this cheese and I had to make each other’s acquiaintance.


My little wedge of pasteurized goat’s milk Truffle Tremor cheese is perfectly ripened.  Do you see how it’s wet and creamy just under that perfect rind?  Do you see the chalky chevre-like interior flecked with truffle?  This is a beautiful cheese.  When I picked it up off my table after photographing it, it stuck to the table- it’s that sticky and runny.  The smell is quite faint, a tiny whiff of goat, the smallest hint of mushroom, but my taste buds squirt in anticipation, they are wise by now, they know this is something special.
Here goes…
OH MY GOD.  This is so unfair.  This is like 6 foot blond models from Sweden-how is the rest of the world supposed to compete? Truffle Tremor hits a triple crown of taste and texture. It’s spicy goat’s milk, ridiculous umami of truffle, also sweet ripe cheese, but tempered by the slightly bitter and salty interior…but then’s there’s the texture…or textures…there’s so much going on!  It’s unctuous and creamy, it”s chalky and flaky, the rind is chewy and tensile-it all mixes up into this blissful cacophony of truffle goat flavour.  It’s just crazy good, but not a starter cheese-don’t give this one to the cheese newbs, they won’t know what hit them, plus it would be a waste-chuck some cheddar at them and keep this one hidden.  Truffle Tremor is a little special treat to share with your most discerning Turophile friends-they will love you for it.
Nice work, Cypress Grove, Truffle Tremor, you are definitely my slice of cheese.
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