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!)

It’s National Goat Cheese Month and we’re determined to celebrate it to the fullest here at Cheese+Champagne. We’ve already sampled most of the American goat cheeses on our list, though, so this week I found a French cheese from the list, the Jacquin Aged Crottin. For comparison’s sake — and because I suspect National Goat Cheese Month was designed to promote American cheeses — I also picked up Vermont Butter & Cheese‘s fresh crottin.

Fromagerie Jacquin‘s Aged Crottin is a product of the Loire Valley, where the traditional young goat’s milk cheese recipes (Crottin, Selles sur Cher, Valencay) must be adapted to use pasteurized milk in order to meet the FDA’s import requirements. There’s an interesting tidbit at Artisanal about their work transporting and finishing the cheeses to maintain raw-milk characteristics in these deceptively complex cheeses. The aged crottin is a dense little dimpled ball of goats-milk that loses its goaty tang to mellow with age; firm and a little bit gamey, it has a buttery rich flavor.

The Vermont Butter & Cheese Co. crottin is younger, and I ironically got it for free at my cheese shop as they had too many on hand and find them hard to sell when they begin to age and look “like a real crottin.” It is softer, creamier, a little floral in flavor and still retains more of that tangy goat flavor you would expect from a young goat cheese. The company also make an aged version called Bijou that may be more similar to the Jacquin; I will be sure to keep an eye out for it and give it a try. (If you’re not familiar with Vermont Butter & Cheese, they were some of the pioneers of the Vermont cheese industry, launching a French-inspired goat cheese business in 1984 that now supports more than 20 family dairy farms around the state. They just won awards at ACS for their fresh goat cheese, fromage blanc and butters.)

These cute little doorknob-sized cheeses are perfect for summer entertaining. I made a late afternoon cheese board of the two, a bright citrusy Salumi Agrumi, and a fig-olive tapenade whose sweet-salty tango was perfect with the mildly tangy crottins. Fromagerie Jacquin suggests a Sancerre or “rouge corsé” with the aged crottin; I enjoyed it with a Virginia Petit Verdot from North Gate.

P.S. I found the Jacquin aged crottin at the Italian Store in Arlington, Va.