Return of the biased, Vermont-loving, Green Mountain State adoring Cheesewench. Today I'm going to talk about two new cheeses from two of my favorite cheesemakers.
Remember when I fell in love with this cheese? I wrote about it in March 2009
"And so, with crusts of homemade bread this cheese was devoured. The paste is mild. There are some mushroomy, straw and musty qualities to it. Everyone at the table (every one of us spent quality years in VT and NH) agreed that it felt as though we were taking a walk through the woods when eating this cheese. A bit poetic sure, but it's true.The rind had just the right amount of bitterness and tang to make this a really well balanced cheese. I'm going to have a hard time not buying another round today."
Weybridge is now a small disk of cheese. It's maybe 1/3 the size of the previous Weybridge. The rind is thinner. The foresty, mushroom-osity isn't really there anymore. I get a little bit of earthiness and some salty creamy goodness. It's just not the same.
And now the Weybridge looks like this when you cut it in half. Is it tasty? Yeah. It's not as creamy as before, and has a bit of a heavier mouth-feel. Good cheese, but I miss the old stuff.
New cheese alert! New cheese alert!
From Vermont Butter & Cheese Creamery, Cremont is a combo of three tastes flavors: cow milk, goat milk and heavy cream. The end result is a delicious, heavenly, light, fluffy, airy round of cheese that tastes a bit like a Bonne Bouche and Ricotta had a baby. Lucky for me, we're going to be getting this new cheese in at work. We don't have the Bonne Bouche, but the Cremont will satisfy me until I can get back to VT.
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