After two days of creamy cows-milk cheeses, we turn today to the equally luscious goats-milk cheese from California’s Cypress Grove: the multi-award winning Truffle Tremor. This earthy, rich cheese is always a delight.

Truffle Tremor and its fans (with cheesemaker Mary Keehn)

To really impress your guests, go all out and serve a truffle-themed cheese board with a trio of Truffle Tremor, Tartufo salami from Creminelli, and truffle honey. Add two more cheeses, perhaps Rogue River Blue and Beecher’s Flagship Cheddar, to cut the richness (and round out your West Coast cheese trilogy). Serve with a dry sparkling wine from California.

It’s hard to imagine a more decadent way to ring in the New Year … but we’ll try with tomorrow’s #1 bubbly-worthy cheese pick, so stay tuned!

disclosure: I received free samples of Creminelli salami. No other compensation was received, and as always, all opinions and reviews are strictly our own.

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It’s been an exciting week here at C+C. Not only did Colleen and I get to see each other for the first time in more than a year (!), we spent a fabulous three days eating our way through New York City. We’ll have lots more to share about our NYC cheese adventures next week, but we won’t keep you waiting any longer for our report from the big gig: the 2009 Fancy Food Show.

yes, that is a humboldt fog wedding cake

yes, that is a humboldt fog wedding cake

The Fancy Food Show is the biannual event of the National Association for the Specialty Food Trade (NASFT), and it’s like Nirvana for anyone who loves food. Since it’s a trade show, it’s not open to the general public, but as the co-writers/publishers of a top 10 cheese blog, Colleen and I were able to attend as part of the press corps. (We felt very official.) Unfortunately, our busy schedules allowed us to spend only four hours at the show and we barely scratched the surface, but we did get to visit a number of cheese-centric booths and taste lots of cheese.

The high and low points of the show:

Hits

  • Meeting some of our favorite cheesemakers, like Mary Keehn from Cypress Grove Chevre and Mateo Kehler of Jasper Hill Farm. Both were generous with their time and samples, and Mateo even mentioned that he put a link to our
    talking cheddar with Lucy of Neals Yard Dairy

    talking cheddar with Lucy of Neal's Yard Dairy

    Winnimere review on Jasper Hill Farm’s Facebook page. (Thanks, Mateo!) Mary posed for a quick photo with us just hours before it was announced that her Truffle Tremor won the sofi for best product in the cheese/dairy category at the show. A well-deserved honor! We also had fun chatting with the folks from Faribault Dairy and Grafton Village

  • Learning about new cheese partnerships, such as Faribault Dairy and Grafton Village’s new collaboration on Clothbound Cheddar. Vermont-based Grafton Village now sends its Clothbound Cheddar to Minnesota to age in Faribault’s famed sandstone caves. British cheese powerhouse Neal’s Yard Dairy is also working with Colston Bassett Dairy to age its Stilton, and the union results in a creamier, tangier blue cheese that we really enjoyed.
  • Finding some untasted cheeses on our list, like the triple-crème Brie from the Marin French Cheese Company and the Rogue River Blue from Rogue Creamery. (Washed down with a gulp of Rogue Chocolate Stout, yum.) Watch for our upcoming reviews over the next few weeks!
  • Discovering new products to pair with our cheeses. You’ll have to stay tuned for specifics, but let’s just say there was no shortage of chocolate, crackers, oils, teas, coffees and more. (Imagine if we’d had time to sample all the adult beverages, too!)

Misses

  • Unfriendly French cheese exhibitors. The only way we were able to sample any French cheeses was to linger around the cheese displays for approximately 10 minutes before the person working the booth would even pay attention to us. Memo to the French: The reason why people come to the show is to taste your cheese. It’s really hard for them to do that if you ignore them.

    perfect pairings from rogue and rogue ale

    perfect pairings from rogue and rogue ale

  • Absent American cheese exhibitors … and too much floor space. We had hoped to try more new American cheeses, but were disappointed to find the Capriole Goat Cheese booth unmanned. Others we just didn’t make it to (Utah’s Beehive, Coach Farm) in our short amount of time. It would’ve been nice if the American cheesemakers’ booths were less spread out (own pavilion next year, perhaps?), though I imagine people with more time to spend grazing benefited from other snacks between cheese samples. 
  • Our wimpy stomachs. We didn’t eat breakfast that day in order to leave room for lots of cheese samples, but we still became full relatively quickly. Perhaps it was the dozen or so cheeses we had sampled the day before. Or the large iced coffees we drank on the walk to the show. Or the three desserts we shared during the previous night’s dinner at Casellula. Anyway, we were stuffed much earlier than I had anticipated. I managed to recover in time to try a Magnolia Bakery cupcake at 10 p.m. that night. Colleen said she choked down half a sandwich during her bus ride back to D.C.

Did you attend this year’s Fancy Food Show? Any stories or tidbits to share? Spill them here!

(And another miss, from Colleen – using the iPhone instead of a real camera. Um, duh. Will bring better equipment next year!)

We’ll have more to say about the 2009 Fancy Food Show — our first as credentialed members of the cheese press — soon, but we wanted to bring you the breaking news fresh from NYC that Cypress Grove’s Truffle Tremor won the “sofi” tonight in the cheese/dairy category. The Fancy Food Show, put on by the National Association for the Specialty Food Trade (NASFT), hosts the annual competition for specialty outstanding food innovation (sofi). Out of nearly 2,000 entries in 33 categories, 128 finalists were selected by a panel of judges, and the winners then determined by votes of buyers attending the show — the Oscars of the food world, so to speak.

with CGs Mary Keehn

w/ Cypress Grove's Mary Keehn

 

Cypress Grove has a special place in our hearts here at Cheese + Champagne, as their iconic Humboldt Fog was the launching point for our exploration of (some might say obsession with) artisanal cheese. Truffle Tremor is their newest product, a lightly-aged goats-milk cheese with, as the name suggests, the additional earthy flavor imparted by a generous helping of black truffles. This sweet, musty, velvety cheese is truly unique — the distinctive flavor still lingers in my taste memory even after a day spent sampling dozens of cheeses. Don’t just take my word for it; Murray’s calls it sexy, too: “Dense, cakey pasteurized goat cheese with a fine bloomy rind takes on a sexy richness with a few weeks of aging and fungi.” Be sure to give it a try if (when) you happen upon it. And congratulations to Mary and all at Cypress Grove!