the cheese blog

Truffle Tremor

I stopped by DiBruno Bros. on Sunday to scout out the cheese selection. They had some Cypress Grove Chevre’s Truffle Tremor available and it looked pretty good. This is a pretty unusual cheese that has received quite a bit of press (just do a google search and you’ll see what I mean).

The cheese is made from goat’s milk and is aged about 3 weeks. It is sold in 3 pound rounds.  It has a white bloomy rind. The outer edge of interior is gooey and runny (apparently the result of enzymes breaking down the milk protein) and towards the interior is creamy with a crumbly center. Most of the reviews I read suggested that there was a strong truffle aroma. However, I didn’t pick that up. It was earthy with a slight truffle smell, but nothing overpowering. Also, considering some of the pictures of the cheese I’ve seen on the Internet, DiBruno Bros. might be affinaging the cheese longer than others (compare the thickness of the outer interior in the picture to others on the web — DiBrunos, Cowgirl Creamery) and therefore it might have mellowed out a bit. The cheese had a mild taste of mushrooms and earthiness (likely from the truffles,  which are very fine, almost dust-like in the paste). It was also slightly tangy, but not as tangy as a fresh goat’s milk cheese. I thought this was quite a good cheese. The SO thought so too. I enjoyed the different textures in the cheese — runny, gooey, creamy, and chalky. Recommended!