Stop in Saturday for samples of some incredible spreadable cheeses. You’ll love the creaminess of fresh cheese spread on crackers, vegetables, or a baguette.

Brie de Nangis

Here’s a cheese we almost never got to try.

Brie de Nangis ceased production during World War II and was not made for many years until it was revived in the 1980’s. A little smaller and hence quicker to ripen than its cousin (Brie de Meaux), Brie de Nangis is smooth and has a slightly chalky center that becomes creamy with age.  

Packed in a nice little wooden box, it leaves France and lands in our specialty cheese shops in prime condition: young with a furry white rind and a firm milky and sweet center.  With a little more age, it develops a lip-smacking, creamy, supple texture.

Brie de Nangis’ subtle flavors and aroma mean that it goes well with almost anything. It’s a true Goldilocks cheese: not too strong and not too bland.

Do yourself a favor and try this cheese. As our owner, Stacey Adams, says: “Genuine French Brie is a celebration and once you’ve tasted one, you’ll see why faux ‘Bries’ aren’t even in the same league. If you aren’t running for your passport, then run to your nearest cheese shop and have a taste for yourself.” Read more about Brie here.

Origin: France (Meaux region)
Producer: Fromagerie Rouzaire
Milk: Pasteurized cow
Rennet type: Animal
Rind: Bloomy
Age: 6 weeks +
Look: Slightly chalky center that turns runny with age
Feel: Soft, smooth
Smell: Balanced, Slightly earthy
Taste: Creamy, buttery, mushroomy
Tastes good with:  Fresh or dried fruit, honey, jams, candied walnuts, fresh pecans or Marconas
Pairs well with: Sauvignon Blanc, full-bodied reds

Vermont Creamery ‘Everything’ Chèvre Log

Tastings Gourmet Market has long carried Vermont Creamery’s classic goat cheese log – the best U.S. chèvre you can find anywhere. Join us this Saturday to sample one of Vermont Creamery’s newest variations on the theme: goat cheese hand rolled in the familiar flavor of an “everything” bagel.

This artisanal cheese is delicious and crafted from fresh goats’ milk from family farms in Vermont and Canada. The milk is fermented a full 24 hours to ensure the cheese is incredibly creamy.

It is delicious crumbled on salads, spread on sandwiches, or smeared on crostini or other bread.  Spread it on a cucumber for a healthy appetizer.

Origin: Vermont (Websterville)
Producer: Vermont Creamery
Milk: Pasteurized goat
Rennet type: Vegetarian
Rind: None
Age: 2 weeks
Look: Beautiful white chèvre rolled in a blend of onion, garlic, poppy and sesame seeds
Feel: Soft, crumbly
Smell: Milky
Taste: Fresh milk taste with the addition of salty goodness found on an “everything” bagel
Tastes good with: Marcona almonds, honey, crostini. Serve it on salads or spread on sandwiches.
Pairs well with: Beer

Papillon Roquefort Black Label

Origin: France (Auvergne Region)
Producer: Papillon
Milk: Organic raw sheep
Rennet type: Animal
Rind: Natural
Age: 4 months +
Look: White paste marbled with glaciers of intense blue
Feel: Rich and flexible texture
Smell: Strong
Taste: Balanced and fairly salty, sharp, tangy, sweet, with a peppery and sometimes even slightly spicy finish
Tastes good with: Serve with speck and quince or apple fruit spread. One of the best blues to use in salads and dressings. Melts well. Here’s a delicious dip that can also easily be turned into a salad dressing by adding a little cream or half and half.
Pairs well with: Sauternes

Papillon Black Label Roquefort AOP is from France’s Auvergne region and has its name and methods protected since 1411.

Papillon (meaning butterfly in French) has been making authentic Roquefort at its dairy since 1906 and wraps its top-of-the-line product in black foil to distinguish it from lesser brands. Aged for over 4 months in the natural Combalou Caves, this exceptional Papillon Roquefort is distinguished first and foremost by its white curd and the intense blue veins which generously marble its wide and numerous cavities.

Fudgy, milky, sharp, and sweet, it’s no wonder Roquefort was reported to be a favorite of Emperor Charlemagne and is often referred to as “the cheese of kings!”

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