Cheese! Even just the thought of a delicious hunk of ooey-gooey goodness can make you smile for the camera. With so many different textures and flavors, true cheese lovers know that the good stuff comes in some of the most interesting and smelliest of packaging.
Truly, there are few things can bring happiness faster than cheese. So it is unfortunate that so many delectable raw-milk cheeses are technically illegal to enjoy here in the States.
You may find yourself wondering why would they restrict such beautiful flavors like authentic Brie and Camembert? Or why does the FDA insist that any raw milk cheese be aged at least 60 days before it can be served and savored?
Well, according to the FDA, if a cheese is properly aged for 60 days, the chemical activity that transpires during this time naturally kills off any harmful bacteria that calls cheese home. While this is a great, natural way to keep American citizens healthy, it is also a seemingly insurmountable deterrent for anyone who craves the pungent flavors of an unpasteurized, soft-ripened cheese.
Or at least it was. Due to popular demand for the incomparable flavors of unpasteurized cheese in recent years, the underground sale of technically illegal cheese has been booming.
So,if you haven’t tried the remarkable flavor that an unpasteurized cheese can lend a meal, there has never been a better time than now. Sink your teeth into one of these five varieties of cheese that, until the last several years, have been out of reach, even for the most ardent of cheese connoisseurs.
The king of soft cheeses, you don’t know Brie until you’ve tried a true, unpasteurized slice. You will immediately wonder why this was ever a banned cheese. Imagine savoring a cream-based cheese whose nutty undertones and buttery flavors literally melt in your mouth.
Yes, it may be love at first bite.
Don’t make the mistake of confusing Camembert for Brie! Although they are both soft-ripened cheeses from cow milk, they are not interchangeable. The big difference between the two is fat content.
Although Camembert’s bloomy rind is developed with a method similar to that of Brie, Camembert is made without the cream. No cream, less fat, similar taste?! Does this means that Camembert just became your new go-to cheese?
This cheese is the result of a farmer’s ingenuity. To cheat the landowners and spare some milk for their own consumption, farmers from 13th century Savoie would purposefully avoid milking their cows fully, instead saving a few drops in each cow for their own use.
Naturally, however, a second milking did not produce as much as the first. Therefore, farmers were forced to mix the milk of three different breeds of cow in order to have enough dairy to make their herby, velvety Reblochon cheese.
Although it has been produced for a longer period than Brie, Coulommiers is still the lesser-known cousin, but it shouldn’t be. Aesthetically similar to Brie, Coulommiers’ supple texture disguises a beautiful nutty flavor than the Brie that we all known and love just doesn’t have.
So, if you are looking for depth of flavor, try this cheese. It will be your taste buds’ new love affair.
Behold, Valençay! This delightful cheese hails from the Loire Valley in France, it's a raw goat's milk cheese covered in a vegetable ash! Legend has it that Napoleon, upon his unsuccessful attempt to conquer Egypt, returned to France and upon seeing this cheese flew into a rage, and drawing his sword chopped the top off these little pyramids… And forever more this cheese would remain point-less! #whoknew #history #legend
This classic French cheese is made from goat’s milk and was a favorite of Napoleon Bonaparte. It’s blue-grey color comes from its aging process where it receives an ash coating and subsequent dusting of charcoal.
Although this may sound like an intimidating flavor, it is actually a nice citrusy, goaty taste that will pair perfectly with your favorite wine.