There are other triple cream goat cheeses on the market, but Coach Farm's Triple Cream is one variety well worth begging your local cheesemonger to order. Like, right now.
You'll find this cake moist, tender, and citrusy, holding a touch of spice from pungent cinnamon. The whole things is soaked with a mixture of condensed milk and heavy cream, then covered with a generous blanket of ultra-smooth Swiss buttercream frosting after a brief spell in the icebox. This cake doesn't need layers to be decadent or awesome.
It's happened again. You've spent $50 at your local cheese counter, and now you've got more cheese than a human being can possibly consume in a week. How are you going to store all this cheese? Will it go bad if you don't eat it right away? The good news is that many cheeses can last up to a few weeks in the refrigerator as long as they are stored properly. Here are some tips for storing your cheese!
Ordering cheese online is a completely doable reality. Here are some tips if you're looking to order some specialty cheeses online.
If you're a fan of rich, plush cheeses, I have three words for you: Délice de Bourgogne. Produced in Burgundy, this fine French cheese has a handful of exciting flavors hiding beneath its bloomy rind: salty, sour, and tart, with an intoxicating sweetness that wraps the whole thing together.
This torte is a classically dense, rich dessert. Hazelnuts rounds out this cake with a wonderfully toasty flavor, while a healthy dose of vanilla provides a gently sweet aroma to balance out all that dark chocolate. Plus, it's pretty tough to screw up this cake—baking novices, give it a try.
Lille' Coulommiers is a delightful silky treat, one that both cheese newbies and more advanced lovers of the cream will enjoy. Artful simplicity and a whole lot of velvet.
I love St. Agur blue cheese. I also love sandy French butter cookies. Who am I to keep these two loves apart when they become a crumbly, buttery, sweet, slightly spicy cookie dream for blue cheese lovers?
If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and topped with a tart lemon pudding, you'll find this cake best suited cut into dainty little slices for afternoon tea.
This little goat cheese, a firm, oily variety that many might pass off as sheep's milk at first glance, is surprisingly un-goat-like. Firm like Pecorino, oily like Manchego, and buttery like Fontina, Naked Goat is an enigmatic treat.
Bonne Bouche is an intriguing goat cheese. It is so many things: creamy, rich, buttery, salty, mushroomy, peppery, sour, and nestled in a wooden crate.
As far as chocolate cakes go, this one is the ultimate in decadence, hence its name. The moist cake is hugged tightly by smooth buttercream, and thick blanket of ganache on top seals the goodness in with a kiss. There's no escaping this cake, so don't even try.
Your homework is this: go to your local cheese shop and introduce yourself to the man or woman behind the counter. Explain that they'll be seeing more of you because you are such a passionate cheese lover. Tell them the kinds of cheese you enjoy, ask them for a few recommendations, then sit back and enjoy the ride.
St. Marcellin is a ridiculously creamy treat that comes in its own little ceramic pot. Pop it in the oven for a decadent experience—really, you need to try this cheese.
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box.
Thanks to America's love of cheese, we're seeing more cheese classes offered at restaurants and cheese shops, taking students from mere cheese lovers to dairy scholars. Ever been to cheese school?
Making an entire cake for your romantic Valentine's Day dinner feels silly, so here's the remedy: two classic French desserts—Coeur à la Crème with Raspberries and a White Chocolate Soufflé—that are scaled down for two.
Most folks don't consider cheese a priority on Valentine's Day, but I can't think of a more delicious surprise for your best boy or girl. A well-thought-out cheese plate says, "You're awesome enough to warrant something really special." It's even more unique than a typical box of chocolates.
Your party guests will never guess this cake is gluten-free. Moist and tender with a good bit of bounce, it will put your everyday gluten-y carrot cake to shame.
Metronome, from Andante Dairy in Petaluma, California, is a celebration of mixed-milk flavor in a traditional goat cheese shape.
This strawberry cheesecake is tall and moist, serving up the middle ground between uber-rich and feather light. A whisper of almond flavoring and a simple almond-flour crust round out the berries' assertive personality, making for a great balance of fruity and nutty.
Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.
This cake is sweet but not cloyingly so, with a lovely texture of apples and almonds making for a superb brunch or after dinner cake experience.
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
Cream puffs? For Christmas? These once-dainty treats are super-sized and mint-ified for the holidays, making for a perfect (easy but exciting) addition to your seasonal table.
A Quick Guide to Cheese Shopping: How to Understand the Differences Between Mass-Produced and Specialty Cheeses
While there are many ways to classify cheeses, it's important to properly categorize different varieties by how they are produced. How is a novice cheese lover supposed to tell the difference between a mass-produced cheese and a farmstead cheese? (Besides the prettier packaging?) Here's a quick primer for you.