Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!
Lauren – The milky, tangy smell of this aged goat cheese got my attention from the beginning, but it was the unique texture of this cheese that really won my heart. Pasty, crumbly, creamy, and even a bit chalky, this cheese does it all. With a bright goat’s milk acidity that literally made my mouth water and a delicious (and surprising!) bit of paste just near the bloomy rind, I loved tasting this cheese from start to finish.
Becca – Smells yogurty, you can tell it’s a goat milk cheese. The taste is evocative of a fresh chèvre, especially with the crumbly yet creamy texture, but it has a little more “oopmh.” The paste reminds me of freshly fallen snow powder, but near the rind it gets melty and oozy, with a super funky flavor that called Roquefort to mind. This cheese would be fabulous slathered on a baguette with a sprinkling of fresh black pepper.
Jessi – Texture similar to Bucheron, with a silky, creamy layer underneath the rind and a dense, chalky interior paste. Decadent, but not super-fatty, the cheese is pasty, sticky, and mouth-coating with a super-tangy, cooling, mouthwatering flavor. The rind packs a bitter punch that lingers with you long after the cheese is gone.
Amy – This cheese is creamy with a texture like a rich cheesecake: both crumbly and creamy at the same time. There is lots of flavor, but it’s not overpowering. The flavor is all in the front, you don’t have to search for it or wait for it. But there is a nice longevity that turns a little sweet. Could be a hint of peach at the end. It coats the inside of your mouth and leaves first a chalky and then a smooth texture on your tongue. The flavors are bright and lemony, similar to fresh chèvre, but more subtle. There’s even a hint of unprocessed cocoa. The rind is bloomy and bitter, very assertive and not too mushroomy. The texture of the rind is similar to that of a camembert.
Kate E. – This cheese is similar to fresh chèvre, but with a little…je ne se quois. It is delicate and fills your entire mouth with a savory yet sweet flavor. The area closest to the rind is so incredibly creamy—very similar to a brie. The texture is flaky yet creamy. The second you bite in, it is dry, until it melts and is amazingly smooth.
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Amy Scheuerman
Amy Scheuerman—culture's former web director—spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. She now works at the Isabella Stewart Gardner Museum.
