Sorry for the delay in getting this up, things have been a bit hectic the last two days.  It was, without a doubt, the stinkiest Stinky Cheese Tuesday yet.  All three cheeses were soft ripened cheeses with quite the strong aroma.  Everyone described the entire IT/HR department as smelling variously like a barn, a locker room, and the devil’s sock drawer.  Even with my normal distaste of ripened cheeses, I really enjoyed all three of them.

Going left to right, and from strong to strongest, we start with Cyprus Cove’s Truffle Tremor.  This is a fine, ripened goat cheese with truffles (hence the name) and was clearly the favorite of the day.  It has a white rind, and a creamy, soft layer that is about .5 cm thick surrounding the bulk of the cheese, which is a crumbly goat cheese speckled with black truffle.  Simply fantastic cheese.

Next is a Spanish Cana de Cabra.  This is another ripened goat cheese that was amazing.  This one is traditionally made in a log shape and eaten when the volume of soft cheese is about equal to that of the crumbly cheese in the middle.  Pungent, tangy, yummy.  This cheese is amazing.

Lastly is Von Trapp Farm’s Oma.  It is named after the current cheese maker’s grandmother who first made the cheese in 1959.  This is the one that stank up the entire east side of the second floor.  I had it wrapped in cling film, in a zip lock baggie, and then in my Hello Kitty lunch box and it still managed to destroy the air quality in my car during the 90 minute trip into work.  This in a fully ripened cow’s milk cheese that has such a creamy, tangy taste that it was well worth the struggle to make it past the stench.  

Next week’s cheeses have already been procured, and it is three hard cheeses for contrast.

Stay cheesy!