***Hello Readers! Great news! This is Miss Cheesemonger’s 200th blog post! Thank you all for your support these past three+ years as I have explored the wonderful, surprising, joyous, and intriguing world of cheese! Here’s to at least another 200 posts!***
To close out my food tour of Germany, my host friends in Frankfurt and I organized an 11-cheese tasting. It was glorious. I had a hard time choosing any favorites, but memories of the Bouyguette and Epoisses still linger in my mind. Here’s the run-down of the menu, broken into two posts:
Buffalo Mozzarella: This white, fluffy, baseball-sized ball of buffalo mozz was the best way to kick start the tasting. It had a fresh, lactic, slightly tangy taste, just as it should! In terms of mouthfeel, it almost burst on the tongue, breaking apart easily, and disappearing quickly. The fresh flavor just made me want to keep eating, but there were 10 more cheeses to go!
Scamorza: My friends insisted on the scamorza, or smoked mozzarella. I don’t normally opt for smoked cheeses, but hey, why not live dangerously? It is shaped almost like a pear, or a pudgy hangman, the result of it being hung up to smoke. It had a harder outer rind and slightly pale yellow paste. Its bouquet definitely signaled smoke. My friends love the lactic, salty taste, with the smoke coming in strong at the end.
Tomme blanche/Schnee tomme: My friends also insisted on including the tomme blanche in the tasting; they have been raving about it for months. It is a pasteurized cheese made from cow’s milk. Its fluffy, white rind encases a smooth, buttery paste. The nose was only slightly mushroomy. The taste was mild over all, and reminded me distinctly of buttered popcorn. This would be a great starter cheese for cheese neophytes. I could tell it was the favorite of my hosts.
Fresh chèvre coated with flowers: I have a hard time saying no to chèvre and to flowers, so I could not say no to fresh chèvre covered in flowers. This little three-inch round was easily the prettiest addition to the tasting! I loved the way the flowers contrasted so starkly with the bright white paste. I sensed thyme, sage, rose, and other unnamed aromas in the bouquet. Tasting it was such a treat—the past dissolved over the tongue. I could taste a symphony of herbs, which gave way to a fresh, grassy, citrus tang at the end. The chèvre flavor didn’t linger long, but the herb flavor stayed for quite a while.
Rocamadour: I’ve long said that Rocamadour, a French, surface-ripened goat cheese- is my favorite cheese. I love its perfect, individual-portion sized round, its creamy mouthfeel, its rich, complex flavor. The specimens we found for this tasting were very ripe, with a wrinkly rind, super-runny paste, and full, complex, almost sharp earth flavor. Oh, perfect round of Rocamadour, I unabashedly declare my love for you!
Stay tuned for the rest! If you click on the image of the full line-up, you can see all the cheeses.