I guess it’s Old Europe week here on C+C, a brief interlude from our normal fall fare of cheddar, cheddar, and um, cheddar. Oh, and gouda. And washed rind stinkers. Okay, we love it all and we’ll eat it no matter the season. Today’s cheese was actually handed to me as I browsed in Whole Foods* last weekend. Thanks to the wonder of AT&T wireless coverage, I can’t use my iPhone in the store to access my handy “cheeses unsampled” list while I shop, so I didn’t even realize until I left the store that this was, in fact, one of the ones left on our list. A second trip to the store later, and I brought home this cute little package of tangy French goodness.

A classic cheese from France’s Alsace region, Grès des Vosges is technically a washed-rind though it is much less pungent than you might expect. It has the familiar yeasty fragrance, but a milder bite. It is rich and silky, like a good triple-cream turned deliciously sour. You’ll want to keep the accompaniments on the lighter side — think fresh fruit — so as not to overwhelm its flavors. Janet Fletcher suggests one of the “spicy, racy whites of Alsace, such as Gewurztraminer and Pinot Gris.”

*I don’t know if there’s a connection, but it seems that cheeses Janet Fletcher writes about find their way into Whole Foods soon thereafter. First there was Quadrello di bufala, now Grès des Vosges

Noted in the cheese world this week…

photo (c) Oregon Bounty/Greg Robeson

photo (c) Oregon Bounty/Greg Robeson

* Be a Cheesemaker: We thought Jasper Hill Farm was clever with their luring in of eager cheese loyalists as willing labor; the Oregon Tourism Commission takes it a step further and uses hard labor at Rogue Creamery as a contest reward. We kid… who wouldn’t enjoy a behind-the-scenes look at Oregon’s most award-winning creamery plus a chance to get your hands dirty making cheese-filled truffles next door at Lillie Belle? Submit a video by next Friday, September 18 to enter to win this or one of the other “Cuisinternships” offered.

* NY Cheese Cook-off: In Brooklyn, NY, intrepid cooks will face-off this Sunday, September 13, in The Brooklyn Cheese Experiment, a cheese cook-off and home brew competition. Aside from the potential fame and glory of winning, a portion of proceeds from ticket sales will benefit Ovarian Cancer Research. 

* A Buffalo Taleggio? You heard it here first: Taleggio is the in cheese for fall. Janet Fletcher declares Quadrello di Bufala, a new buffalo-milk Taleggio-style cheese from Lombardy, a “must taste” cheese, and Tia Keenan concurs, describing it as “faboosh.” Have you gotten your hands on it yet? Let us know! 

* On the CheeseBlogs: Welcome to The Cheese Freak! The newest blog to join the caseosphere, The Cheese Freak (@thecheesefreak on twitter) has launched a project to chronicle himself and friends geeking out over cheese via video posts.  

* Briefly Noted: The fall issue of Culture is on the newsstands, or at your local cheese shop, and looking fabulous; and join us in wishing Cheesetique in Alexandria, VA, a happy 5th birthday! 

Calling all Cheesemakers:
got news to share? email dccheese @ gmail.com to be included in our weekly news highlights.

Wednesday may be Food Day, but caseophiles know that the real action occurs the day before, on “Cheese Tuesday.”  On the web, Jamie Forrest’s Serious Cheese and the Kitchn’s Cheesemonger share their weekly finds, advice and expertise every Tuesday, and of course you can often catch a cheese tasting report right here when yours truly is posting on schedule. The San Francisco Chronicle‘s Janet Fletcher writes the only weekly cheese column in print, to my knowledge, though it moved to Sundays when the Chronicle consolidated their food section. We’re thrilled to welcome my hometown newspaper, the Washington Post, and their new “All We Can Eat” food section blog to the weekly cheese love-fest. Local cookbook author Domenica Marchetti has joined the blog staff with a new weekly cheese column, “Say Cheese.” It launched today with a taste of Sovrano, an Italian cheese by the makers of Grana Padano. And pick up a copy of the Post on Wednesday (or read online) for Domenica’s cheesemonger’s dozen picks for your summer cheeseboard. We’re looking forward to seeing more coverage of the local artisanal cheese scene in the Post!