Congrats to Mary Keehn and our friends at Cypress Grove Chevre for being named a silver finalist in the Classic category of the 2010 sofi™ Awards! Cheese+Champagne favorite Humboldt Fog is the only cheese in this category, and if we had our way, it will be named the winner. We’ll find out at the 2010 Summer Fancy Food Show, to be held in New York on June 27-29. As you may recall, last year Cypress Grove came out on top in the Cheese/Dairy category for its delicious Truffle Tremor.

The 2010 finalists in Cheese/Dairy are:

Other cheesey finalists include:

It looks like we have some new cheeses to add to our ever-growing to-do list! Since Colleen and I won’t be able to attend this year’s Fancy Food Show, we’ll have to seek out tastes elsewhere. (Samples are always welcome!)

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!