Hello, my friends! In case you’re available on Wednesday, May 10, in San Francisco, and interested in bread and French culture, I am participating on the jury of a competition to find the best baguette in SF! It’s hosted by French Morning, and you will even see local favorite Marin French Cheese Company! Get your tickets on Eventbrite.
This week, I wanted to take a little cheese break for myself, so set up a nice board with a couple cheeses and accompaniments.
Kokoborrego Cheese Company, Ohio, USA, sheep, pasteurized
Every so often, a cheese makes you stop everything and reconsider life. Morrow from Kokoborrego Cheese Company is such a cheese. From its soft, ashen exterior, to its fluffy, alabaster interior, it is a delicate addition to the cheese board. I absolutely loved the bright cream line between rind and paste. The paste had an airy, whipped mouthfeel, which was SO surprising compared to its strong savory flavor with notes of spring onion and garlic. Honestly, this cheese was excellent. I HIGHLY recommend you stock up on a couple pieces, or ask your local cheese shop to carry some if they don’t!
Meadowood Farms, New York, USA, cow, pasteurized
Juvindale, made by Meadowood Farms, composed of Holstein cow milk from Juvindale Farm, is modeled after the iconic French cheese Reblochon. It’s a washed rind cheese, in this case, wiped down with Riesling wine. That extra step encourages those sweaty feet-smelling red moulds b. linens to proliferate and infuse the cheese with extra flavor. Juvindale’s slightly orange-tinged rind ripples with texture, while the pale straw yellow paste oozes slightly when left free to wander.
Tasting Juvindale was a revelation in restraint. All of the flavors felt understated—it was surprisingly not funky. Instead, I got notes of fresh cream with an underlying savory note—not necessarily meaty, but savory, maybe like mushrooms. You could melt this over potatoes and lardons, just like a traditional Reblochon, too!
Orange + Bourbon Whiskey Marmalade
Blake Hill Preserves, Vermont
The texture of this marmalade by the award-winning preserves company Blake Hill Preserves is rather light, which I appreciated! I found it paired particularly well with Morrow—the marmalade brought out the fruit notes in the cheese, while the savory whiskey and garlic notes complemented each other beautifully. There was a bit of bitterness in both cheese and marmalade, which brought the tasting to a harmonious finish.
New York, New York
The last of my Opera Nuts went to this cheese plate. These marvelously seasoned almonds with chocolate-covered almond halves scattered throughout are both nourishing and hard to put down.
These Opera Nuts paired well with the Juvindale because the nuts were able to stand up to the heavier body of the cheese, while the savory notes in both cheese and chocolate complemented each other.
I always try and add some kind of fruit or vegetable to my meals, and raspberries are such a fresh, springtime snack.
The gorgeous French jacquard towel was from Yves Delorme, one of my favorite home linen brands.
The cheese knife came from my partner The French Farm [affiliate link]. I just LOVE Laguiole knives!
The cheese board was a serendipitous find at Home Goods!
The cheese itself comes from one of my local favorite shops, Cheese Plus.
Not a bad afternoon bite, right? It’s perfect for days when you’re working from home, and don’t feel like cooking. Now go grab yourselves a cheesy snack!
You can find cheeses like these at your local specialty cheese shop (I got mine at Cheese Plus in SF). Blake Hill Preserves products may be purchased through their website. Opera Nuts may be purchased through their website.
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