Cheese is to mold as truffles/mushrooms are to fungus. And yet, both can be so delicious....especially when together. Right now at work we are carrying three truffle cheeses: Speziato al Tartufo, Sottocenere al Tartufo (left) and Truffle Tremor. I don't care for the first one, the cheese itself a bit plastic-y, overshadowed by the spiced coating of cinnamon, cardamon and cloves. The second has a nice smoky tone, the name translating from Italian as "under the ashes." ("Tartufo" is Italian for truffles, both being imports.)
The Trufffle Tremor, however, is delightful! The earthy taste of the truffles is brightened by the light, tangy goat cheese. I'm a bit biased as the Tremor comes from Cypress Grove in California and I already love their Humboldt Fog and Lamb Chopper. Both the Humboldt and Truffle have this creamy layer between the soft rind and flaky goat cheese that gets scrumptiously gooey when ripedned right. On the Tremor that layer is like cream of mushroom soup - I just want to slurp it up.
I wonder if I could somehow incorporate it into a green bean casserole this Thanksgiving?
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