Brieyoncé's Christmas Cheeseboard Wish
With Christmas just days away, rumor has it that I made Santa’s nice list. The best Christmas gift I could receive would be the perfect cheeseboard. After tasting hundreds of cheeses this year, I want to share with you what my top six picks are that I hope will end up under my tree.
Snøball - Bo Jensen
Norway (Raw Goat)
I’ve long been a fan of Jensen’s cheeses, and they continue to get even better with each batch. Although I live France, I cannot help but gravitate towards Jensen’s take on the traditional style of French goat cheese. The result is a beautifully crafted specimen that sings the songs of Norwegian terroir. Snøball is my current favorite featuring a peanut butter textured paste that is surprisingly light with flavors of lemon curd, wildflowers, and oceanic slate. It makes a truly bold statement leaving you needing more with each bite.
2. Tomme D'Ayduis - Ferme de Bignau
France (Raw Goat)
They say that you never forget your first true love, and this cheese from the Pyrénées was certainly that for me when we met on my first day in the caves of Murray’s Cheese in NYC. Here we are years later, and this guy still makes me swoon like no other. That first bite is an electric shock going through the body which is quickly consoled with a cozy caress from your favorite blanket. Bursting with the essence of juicy stone fruit and wild herbs, it is tangy and nutty as it dances in your mouth and soothes your soul. For those that can’t get enough of Ossau-Iraty, think of this as its sexier, bad-ass cousin that winks at you with that knowing gaze before he pulls you onto the back of his motorcycle to go cruising cross-country.
3. Cebreiro – Tqueso
Spain (Raw Cow)
This cheese is insane because it is hard to tell at first whether you like it or not. That’s a good thing. I can’t get enough of Spanish cheeses but this one takes top honors. This cheese is highly acidic with the aromas of a fresh lemon grove dominating the senses before more nuanced flavors of pastry crust, sesame, poppy seeds, and sweet onion kick in. The texture is light and flaky like a hot piece of savory brioche melting on the tongue. My mouth is watering right now dreaming of this…
4. Bauernkäse - Mifroma
Switzerland (Raw Cow)
I’m a true sucker for Alpine cheeses, so of course I was delighted when I encountered this one while traveling in Switzerland earlier this year. It is an excellent addition to any fondue – perfect for this time of year! A pliable paste with rich flavors of browned butter, toasted walnuts, and baked ham, it is straightforward in its simplicity and deliciousness. Fans of Gruyere and Emmenthaler will find this to be a delicious, all-purpose cheese that is great for everyday use such as cooking, snacking, and, of course, parties.
5. Foxglove – Tulip Tree Creamery
Indiana, USA (Pasteurized Cow)
I always crave something funky on a board, and I love chowing down on this cheese whenever I can get my hands on it. This succulent stinker has strong notes of sourdough bread backed up by flavors of the beefiest winter stew coursing throughout. I love the zippy yeastiness dotting around on my tongue as that oozy double cream flushes the mouth entirely. Definitely smelly. Definitely messy. Definitely a keeper.
6. Blue Brain - Jumi
Switzerland - (Raw Cow)
Switzerland certainly made quite the impression on me this year, so it is no surprise I keep getting my hands on this bad boy (legally, of course). A true Frankenstein of a cheese, it looks monstrous and intimidating on the outside but is oh so wonderful on the inside. This baby is bonkers with a purely velvety texture and flavors of charred peppercorn, boysenberry, and the tingle of cold steel. Best of all, the cheese is available at various different ages ranging from a few weeks to six months, so you can experience the emergence and evolution of all sorts of different flavor profiles!
Photos:
Tomme D’Ayduis: La Fromagerie UK
Cebreiro: Camille Brossard (Iconocheese on Instagram)
Bauernkäse: Mifroma
Foxglove: Culture Cheese Magazine
