Fall Cheese Tasting

From the top left (clockwise): Calvados Camembert, Vlaskaas, Dante, Rhinette, Capricious, Dunbarton Blue

Fall is by far my favorite time of the year. You have honey crisp apples in season, pumpkin lattes are back in business and best of all, the yummiest cheeses come out of hiding. I recently went to a cheese tasting with some friends hosted by one of our favorite cheese monger's, Lisa. Lisa has been managing Venissimo in Belmont Shores since the get go and has quite the dedicated following, including yours truly.  


This particular tasting marked the debut of some classic Fall cheeses, some of which have been getting ready for us all summer! By getting ready, I mean that some cheeses are best made during summer and take a few months to age. Terroir is much to do with the flavors, along with temperature and humidity; making cheeses like Rhinette so incredibly delicious.  


So what cheeses did we get to try? Check out this roster (in order of tasting)

• Calvados Camembert- A French cheese from the Normandy region. This particular camembert is washed in calvados which is an apple liquor. It was incredible to take in those hints of apple with the gentle creaminess that camembert is so well known for, a very nice dessert cheese!

• Vlaskaas- gouda, a Holland style cheese. It was suggested that we paired this with the featured accoutrement, Nana Mae's apple mostarda, the combination was to resemble apple pie. I would agree with that but I wasn't particularly moved by the Vlaskaas, nothing really sparked my taste buds. It reminded me of a simple cheddar. Eh.

• Dante-a sheep's milk cheese, aged 6 months. It was remarkably nutty with a hint of grass. I loved how it was crumbly at first taste but quickly melted in your mouth, ooh-la-la, what an experience. Suggested pairings were dried fruit and aged balsamic.

• Rhinette-A classic name in Fall cheese, washed in apple, this is a perfect choice for any get together this season. It suits most palates and goes really well with potatoes, apples and blue cabbage. 

• Capricious- my favorite of the bunch, it's a cave-aged farmstead fresh and the name fits it perfectly. This aged goat packs a bit of a punch but it's reminiscent of parmesan so it's easy on the buds. I personaly liked pairing this with the apple mostarda over the Vlaskass, they went so well together. The sweetness of the apple smoothed the goaty bite. I personally love a strong goat cheese for those who need something a little more gentle, fruit would be a nice partner. Maybe even on a raisin bread? Delish.  

• Dunbarton Blue- with most tastings you end on a strong finish so good ol' Blue is always there to greet us farewell. This particular blue is a cheddar style, it wasn't overpowering but just enough kick to make it fun. It was firmer then most blues and that made it particulary unique. I almost prefer this style over the classic soft blue cheese. 

What a tasting! It was so much fun and my friends were so surprised by the portion and variety. I can't wait to see what Venissimo has to offer at their next tasting! I'll keep you posted.

Eat more cheese and talk to you all soon!