Tasting Tuesday: Crave Brothers and Uniekaas | culture: the word on cheese
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Tasting Tuesday: Crave Brothers and Uniekaas

Each week we taste a sampling of cheeses in our Cambridge office and discuss their flavors, textures, and our general impressions of them. Yum!

Crave Brothers Mascarpone
Cow’s Milk – Wisconsin

Amanda – The taste is pure, the taste is simple. It tastes like a rustic scene in summer with wild flowers.
Kate E. – Much more dense than what I expect from a mascarpone. I felt like I was eating whipped cream that was only slightly sweet. In other words, a much, much better version of whipped cream. This would be amazing with strawberry shortcake…
Amy – Super thick, creamy, and rich. Mildly sweet. I’m just overwhelmed by the thickness! It’s like super heavy (but not greasy), unsweetened whipped cream.

Final thought by Amy:

From the first bite folks were fighting over who would take home the leftovers.

Crave Brothers Fresh Mozzarella Pearls
Cow’s Milk – Wisconsin

Amanda – Very mild, and makes me want to pair it with something.
Kate E. – They are a quick bite and not as fluffy as your standard mozzarella. It was also less salty than the larger version of this cheese.
Amy – Soft, tender, and mildly salty. You can peel away the layers. Nice chew, milky tasting.

Final thought by Amanda:

It would be good on salad or in an olive oil with herbs. A cup of sesame breadsticks. Some wine…

Crave Brothers Les Fréres
Cow’s Milk – Wisconsin

Amanda – Smelly, gooey, and yeasty. Pungent and messy.
Kate E. – So smooth, with a yeasty smell. The smell is much more intense than the flavor actually is.
Amy – This sticky, stinky, and yeasty smelling cheese is like the dog with a bark that’s worse than it’s bite. Despite it’s washed-rind pungent smell, it actually tastes a bit like brie without the bloomy rind. I wonder if it would get more intense with age (and hope it does). This is a beginner’s washed rind.

Final thought by Kate E.:

While the rind is a bit funky, the middle is pretty mild, with a coconuty sweetness.

Crave Brothers Petít Frére with Truffle
Cow’s Milk – Wisconsin

Amanda – You could eat this cheese like pudding. It has a subtle taste and the truffles add a smoky flavor. It’s bold, but not overpowering.
Kate E. – This cheese has the most perfect texture. It’s creamy and soft and runny and amazing. The truffle is very subtle and smooth, only really that present at the very end of the flavor. We ate more of this cheese than any other.
Amy – So gooey and runny and drippy. When this cheese was sliced open it got oohs and ahhs from the crowd of waiting tasters. It has a definite washed rind funk to it and a touch of mustiness and a little bit of yeastiness. The truffle is nicely integrated with the flavor of the cheese. I’d eat this whole thing.

Final thought by Kate E.:

I feel like this is the kind of cheese I could get very poetic about.

Uniekaas Reserve Gouda
Cow’s Milk – Holland

Amanda – I love the little crunch that comes in each bite. The rich taste lingers. This cheese would be great with a drizzle of maple syrup.
Kate E. – The gouda is crumbly, without falling apart as you hold it. The texture is crystally and smooths out as it melts in your mouth, leaving a long lasting flavor in your mouth. It is tangy yet sweet, slightly carmelized-ish. There is also a milky/lactose flavor that hits you in the middle of sampling this cheese.
Amy – This straw yellow cheese is dense with a smell of rich balsamic vinegar. It has a rich, fudgy texture and a slight spiciness. Would be a fantastic grating cheese. I love the subtle caramelized onion flavor.

Final thought by Amanda:

This cheese would be great with a drizzle of maple syrup.

Melkbus149 Truffle
Cow’s Milk – Holland

Amanda – Softer than I thought it would be and very dense. It tastes like a snack chip I can’t quite put my finger on.
Kate E. – You can smell both the cheese and the truffles, which I felt good about. It is buttery and very rich, the truffles giving the cheese a meaty and savory taste. It is pretty soft, almost spreadable.
Amy – Very pliable, spreadable texture and tons of truffle flavor. The cheese is still there, but a little overwhelmed by the truffle.

Final thought by Kate E.:

So if you really like truffles (I really like truffles) you will like this cheese (I liked this cheese).

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.

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