{"id":26463,"date":"2016-04-06T16:39:26","date_gmt":"2016-04-06T20:39:26","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=26463"},"modified":"2021-08-26T13:37:55","modified_gmt":"2021-08-26T17:37:55","slug":"2015-best-cheeses-soft-gooey","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/2015-best-cheeses-soft-gooey\/","title":{"rendered":"2015 Best Cheeses of the Year: Soft, Gooey Cheeses"},"content":{"rendered":"<p>Ladies and gentlemen, get your graters and planes ready: It\u2019s our Best Cheeses guide! In preparation for our upcoming 2016 Best Cheeses issue (on newsstands October 31!), each month we&#8217;ll be breaking down our expertly curated list of 75 oh-so-good wheels and wedges\u2014the stuff of cheese dreams, really.<\/p>\n<p>What&#8217;s our process? First we reviewed top finishers from some of the world\u2019s most prestigious contests (held between September 2014 and August 2015): <a href=\"http:\/\/cheesejudging.org\/\" target=\"_blank\" rel=\"noopener\">American Cheese Society Judging &amp; Competition<\/a>, the <a href=\"https:\/\/gff.co.uk\/awards\/world-cheese-awards\/\" target=\"_blank\" rel=\"noopener\">World Cheese Awards<\/a>, the <a href=\"http:\/\/www.uschampioncheese.org\/\" target=\"_blank\" rel=\"noopener\">United States Championship Cheese Contest<\/a>, the <a href=\"http:\/\/www.internationalcheeseawards.co.uk\/\" target=\"_blank\" rel=\"noopener\">International Cheese Awards<\/a>, the <a href=\"http:\/\/www.dairyfarmers.ca\/what-we-do\/programs\/canadian-cheese-grand-prix\" target=\"_blank\" rel=\"noopener\">Canadian Cheese Grand Prix<\/a>, the <a href=\"http:\/\/www.thecheeseweb.com\/british-cheese-awards\" target=\"_blank\" rel=\"noopener\">British Cheese Awards<\/a>, the <a href=\"http:\/\/www.nzsca.org.nz\/cheese-awards\/\" target=\"_blank\" rel=\"noopener\">New Zealand Champions of Cheese Awards<\/a>, and the <a href=\"http:\/\/www.legendairy.com.au\/dairyawards\" target=\"_blank\" rel=\"noopener\">Australian Grand Dairy Awards<\/a>. Then we considered factors like style, flavor, provenance, appearance, and milk type to narrow the field and arrive at the year\u2019s Best Cheeses, <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/for-retailers\/cheese-textures\" target=\"_blank\" rel=\"noopener\">arranged by texture<\/a>.<\/p>\n<p>We&#8217;ve already covered <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/article\/2015-best-cheeses-hard-flaky\" target=\"_blank\" rel=\"noopener\">hard, flaky cheeses<\/a> like gouda and clothbound cheddar and <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/article\/2015-best-cheeses-semi-soft-fudgy\" target=\"_blank\" rel=\"noopener\">semi-soft, fudgy cheeses<\/a> like most blue-veined cheeses and young block cheddars; next up in our guide is <strong>Soft, Gooey Cheeses<\/strong>. Gooey cheeses will cling to and coat a spoon (or finger, and definitely your tongue). They ooze at the slightest chance; cutting open a protective rind or removing them from a container will result in a sticky, oozy puddle. Gooey cheeses tend to become even gooier with age. Examples include <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Epoisses\" target=\"_blank\" rel=\"noopener\">\u00c9poisses<\/a>, Torta la Serena, and <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Vacherin-Mont-dOr\" target=\"_blank\" rel=\"noopener\">Vacherin Mont d\u2019Or<\/a>.<\/p>\n<hr>\n<h2>Ca\u00f1arejal Cremoso<\/h2>\n<div style=\"margin-top: -10px;\">\n<ul>\n<li><a href=\"http:\/\/www.canarejal.es\/en\/home\/\" target=\"_blank\" rel=\"noopener\">Quesos Ca\u00f1arejal<\/a><\/li>\n<li>Pollos, Spain<\/li>\n<li><em>sheep&#8217;s milk<\/em><\/li>\n<\/ul>\n<\/div>\n<p>The Santos family spent two years developing this cheese made with raw sheep\u2019s milk from their own herd, which grazes on rosemary, thyme, oregano, and other herbs found in parkland along the Duero River in Castilla-Leo\u0301n.<\/p>\n<p>Bucking regional tradition, this silky cheese is covered in <i lang=\"la\">P. camemberti<\/i> and curdled with thistle rennet, which creates a creamy, almost liquid paste with restrained bitterness, according to Ramo\u0301n Santos. The non-pressed cheese is turned and molded by hand toward the end of its approximately two-hour make process, then turned every two days for the next two months in a humid curing room.<\/p>\n<p>The finished wheel is so extraordinary that chef Ferran Adria\u0300 made it the star of his dish, \u201cThe sheep, the cheese, and its wool,\u201d at the shuttered <a href=\"https:\/\/en.wikipedia.org\/wiki\/ElBulli\" target=\"_blank\" rel=\"noopener\">elBulli<\/a>, adroitly riffing on the cheese\u2019s cherry and sheep\u2019s milk flavors. Santos says that other nuances include \u201cfloral notes over a background of fresh and vibrantly expressive aromas.\u201d<\/p>\n<p><strong>FLAVORS:<\/strong> Butter, cherries, delicately tangy<br \/>\n<strong>PERFECT PAIRING:<\/strong> This gooey cheese is excellent when slightly heated\u2014it spreads well on bread, crackers, and roasted vegetables. Make the most of an empty rind by refilling it with saute\u0301ed veggies or stew, then baking the whole thing in the oven, Santos suggests.<\/p>\n<p><center><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/CanarejalCremoso_lrg.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-26464\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/CanarejalCremoso_lrg.jpg\" alt=\"CanarejalCremoso_lrg\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/CanarejalCremoso_lrg.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/CanarejalCremoso_lrg-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><br \/>\n<em>Ca\u00f1arejal Cremoso<\/em><\/center><\/p>\n<h2><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Greensward\" target=\"_blank\" rel=\"noopener\">Greensward<\/a><\/h2>\n<div style=\"margin-top: -10px;\">\n<ul>\n<li><a href=\"http:\/\/www.jasperhillfarm.com\/\" target=\"_blank\" rel=\"noopener\">Jasper Hill Farm<\/a> &amp; <a href=\"http:\/\/www.murrayscheese.com\/\" target=\"_blank\" rel=\"noopener\">Murray&#8217;s Cheese<\/a><\/li>\n<li>Greensboro Bend, Vt. &amp; New York, N.Y.<\/li>\n<li><em>cow&#8217;s milk<\/em><\/li>\n<\/ul>\n<\/div>\n<p>When Danny Meyer was seeking an exclusive cheese for his iconic Manhattan restaurant <a href=\"http:\/\/www.elevenmadisonpark.com\/\" target=\"_blank\" rel=\"noopener\">Eleven Madison Park<\/a> in 2013, he turned to some of the best in the business: Vermont\u2019s Jasper Hill Farm for its creation and New York\u2019s Murray\u2019s Cheese for cave-aging. The result is a washed-rind riff on very young <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Harbison\" target=\"_blank\" rel=\"noopener\">Harbison<\/a> (see below): <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Greensward\" target=\"_blank\" rel=\"noopener\">Greensward<\/a>.<\/p>\n<p>The oozy, pasteurized cow\u2019s milk cheese earned its title as Best Smear Ripened Soft Cheese at the 2015 United States Championship Cheese Contest with a luscious, silky paste boasting bold, meaty flavors. A brine of Michigan\u2019s Virtue Cider and yeast quells the bitterness beneath Greensward\u2019s soft-ripened, spruce-bark-wrapped exterior; frequent rotation in Murray\u2019s aging caves helps each wheel mature to its signature gooey texture. Little wonder, then, that the crowd-pleasing wheel is named after the Greensward Plan, the aesthetic, civic vision that led to Central Park.<\/p>\n<p><strong>FLAVORS:<\/strong> Grass, cream, resin, bacon<br \/>\n<strong>PERFECT PAIRING:<\/strong> French bread fresh from the oven is all you need here. In your glass, lighter, delicate wines with fruity, mineral notes will offset the rich cheese. Bourbon is also a buddy; invite him over for dessert.<\/p>\n<p><center><a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/JasperHill-Murrays_Greensward_lrg.jpg\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-26465\" src=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/JasperHill-Murrays_Greensward_lrg.jpg\" alt=\"JasperHill+Murrays_Greensward_lrg\" width=\"600\" height=\"400\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/JasperHill-Murrays_Greensward_lrg.jpg 600w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/04\/JasperHill-Murrays_Greensward_lrg-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><br \/>\n<em>Jasper Hill Farm &amp; Murray&#8217;s Cheese <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Greensward\" target=\"_blank\" rel=\"noopener\">Greensward<\/a><\/em><\/center><\/p>\n<h2>Harbison<\/h2>\n<div style=\"margin-top: -10px;\">\n<ul>\n<li><a href=\"http:\/\/www.jasperhillfarm.com\/\" target=\"_blank\" rel=\"noopener\">Jasper Hill Farm<\/a><\/li>\n<li>Greensboro Bend, Vt.<\/li>\n<li><em>cow&#8217;s milk<\/em><\/li>\n<\/ul>\n<\/div>\n<p>Jasper Hill Farm may be the only creamery in the country with a dedicated <i lang=\"fr\">sanglier<\/i>, or spruce harvester. Originally, Ron Hall collected supple, nutrient-rich inner bark layers on the Vermont property to wrap <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Winnimere\" target=\"_blank\" rel=\"noopener\">Winnimere<\/a>, a brine-washed American Cheese Society Judging &amp; Competition Best of Show winner made with raw cow\u2019s milk and available for only a few months each winter. Now he\u2019s working overtime: Spruce-encased <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/Harbison\" target=\"_blank\" rel=\"noopener\">Harbison<\/a>, a pasteurized, bloomy-rind beauty with a luscious, spoonable consistency similar to Winnimere, is in cheese cases year-round.<\/p>\n<p>\u201cHarbison has been a winner right out of the gates for us,\u201d says Jasper Hill\u2019s director of sales and marketing Zoe Brickley. \u201cWe haven\u2019t changed it much since its inception.\u201d Smart, because the 6- to 13-week aged wheel stockpiles accolades: a Best Soft-Ripened Cheese at the United States Championship Cheese Contest, and a second runner-up Best of Show and a first-place category ribbon at the American Cheese Society Judging &amp; Competition in 2015 alone. Simply put, the cheese is as lovely as its namesake Anne Harbison, a volunteer and innkeeper known as the \u201cgrandmother of Greensboro.\u201d<\/p>\n<p><strong>FLAVORS:<\/strong> Butter, mushrooms, lemon, pine<br \/>\n<strong>PERFECT PAIRING:<\/strong> Accent Harbison\u2019s bite with sliced fresh peaches or the new raspberry-and-moscato wine mostarda created especially for the cheese by <a href=\"http:\/\/blakehillpreserves.com\/raspberry-mostarda-with-moscato-wine-for-bloomy-rind-cheese.html\" target=\"_blank\" rel=\"noopener\">Blake Hill Preserves<\/a>.<\/p>\n<p><small><em>photographed by <a href=\"http:\/\/andrewhughpurcell.com\/\" target=\"_blank\" rel=\"noopener\">Andrew Purcell<\/a>, styled by Carrie Purcell<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Check out the best soft, gooey cheeses of 2015!<\/p>\n","protected":false},"author":11,"featured_media":26466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[27800],"tags":[],"coauthors":[842],"class_list":["post-26463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>2015 Best Cheeses of the Year: Soft, Gooey Cheeses - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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