Can you say that five times fast?

This past month I had the pleasure of getting to know this cheese all over again. The macaroni to my cheese and I tasted Truffle Tremor with a great barley wine and crackers. He was my assistant in helping me take photos and gave me a fresh outlook on this cheese. He even got a piece of the tasty omelet I made the next morning.



This cheese needs only one word to describe it – sophisticated. It’s a beautiful cheese and the aroma it gives immediately makes my mouth start to water. Once again this cheese comes from the lovely Cypress Grove Chevre. This is one of the newer creations out of the creamery and won First Place at the American Cheese Society in 2009. I don’t doubt that it will win your heart over.

Truffle Tremor is a soft ripened goat cheese with a bloomy rind. What this means is that after the curds are cooked and packed, each wheel is then coated with a mold that develops into a very soft, pillowy rind. This mold has the organisms that help ripen the cheese from the outside in. When the mold starts to ripen on the outside you can see a very distinctive color change between the white rind and the velvety paste on the inside. This darker inside layer is the aging in process and will ooze delicious cheese. The bloomy rind on the outside is completely edible too. It tends to have a strong bitter taste to it so it is sometimes removed. I strongly suggest you try the rind on every bloomy rind cheese you try. If you don’t like the rind note it, but they’ll always be different in taste.

Like I said before the first smell of this cheese had my mouth-watering, but I love black truffles. Just a quick note: I mean the fungus kind of truffle, not the sweet cocoa one. I made the mistake one time of not mentioning the type of truffle to a guest and the shock to his taste buds didn’t help sell the cheese. The tang of the goat cheese works so well with the flavor of the truffles. After the first taste I get visions of my future farm and the barns. I taste the green grass and happy goats. It has a salty flavor that adds to the cheese but my favorite part of Truffle Tremor is the mouthfeel. It’s very creamy and velvety in your mouth. It coats your tongue with smooth fresh cream that allows all the flavor to hit all the spots on your tongue. I really enjoyed taking smears of this cheese and playing with it in my mouth. The way I enjoy this cheese should make anyone watching me blush. It’s a wonderful cheese.

Cooking with this cheese can only have one word too – luxurious. It’s not an inexpensive cheese and when I told the Head Cheese I made an incredible omelet with Truffle Tremor she gave me a raised eyebrow that may have suggested she’s paying me too much if I can enjoy such dishes. It should not be a regularly suggested use of this cheese – it’s just too good on its own to mingle with other ingredients, but if you want to make someone feel very special the next morning make them this omelet.

Truffle Tremor Enveloped with Eggs

4 eggs

4 oz. Truffle Tremor

1/4 cup of Half and Half

1 tsp. fresh sage

salt to taste

butter

Gently beat the 4 eggs to blend the yoke and whites. Beat in the half and half. Add fresh sage and salt to taste to the mixture. Heat pan to a low to med heat. Melt butter in pan and add the egg mixture. Slowly cook the eggs and use a whisk to gently stir the mixture in pan. Do not whisk to the point of scrambled eggs, but to only disturb the cooking mixture. Once the eggs have settled add Truffle Tremor on top and allow to melt a little. Slide a spatula under one half of the pan and flip over to make the omelet. Cook till brown on one side and flip over to brown the other side. Garnish with more sage.

If you prefer your eggs cooked thoroughly then you might have to cook a little longer. I prefer to have the cheese and egg a little runny Serve along with some fresh fruit for a very beautiful plate. Expect kisses in return.

xoxo,

Linnburger