{"id":32814,"date":"2018-01-02T10:30:02","date_gmt":"2018-01-02T15:30:02","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32814"},"modified":"2018-01-02T12:37:08","modified_gmt":"2018-01-02T17:37:08","slug":"planet-cheese-sleeper-hits-2017","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-sleeper-hits-2017\/","title":{"rendered":"Planet Cheese: Sleeper Hits of the 2017"},"content":{"rendered":"
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\"Planet
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong><\/a>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n

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A<\/span>merican cheese merchants know they can sell triple-cream Brie without lifting a finger. But what fun is that? The best merchants take risks, bringing in new creations and unfamiliar cheeses that required some handselling. And every year, a few of these newcomers click with customers and sprint away from the pack. I asked several top retailers from around the country about the new (or newish) cheeses that over-delivered for them this year.<\/p>\n

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\u201cDeer Creek The Blue Jay<\/a> from Wisconsin. It\u2019s studded with juniper berries and extra rich. Some people frown on the juniper, but when they taste it, they almost always want a big piece. When it ripens to the texture of cr\u00e8me brul\u00e9e, it is exceptional. Also, Maison de la Truffe Brie. It\u2019s split horizontally and smeared with a thick mascarpone truffle layer. It\u2019s over-the-top with truffle aroma. Lastly, Schnebelhorn<\/a>: raw Swiss cow\u2019s milk, rich and buttery with a touch of funk. I made a fondue with 70 percent Schnebelhorn and 30 percent young Gruy\u00e8re. Superb.\u201d
\nJames Ayers, Atelier Fine Foods<\/strong>
\nYountville, CA<\/p>\n

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Three newer cheeses did great for us this year. We were excited to see Flora<\/a>, a new cheese from Capriole<\/a>. It\u2019s a delicate, small-format cheese and fairly affordable for how delicious it is. We also love Flory\u2019s Truckle<\/a>. It\u2019s not new but this is the first year we\u2019ve carried it, and our mongers and customers are huge fans. I ordered Tomme Brul\u00e9e on a whim, and it has been a huge hit at our bar. Because it\u2019s the same size as T\u00eate de Moine, we decided to try it on the girolle<\/a>. The cheese came to life! It\u2019s sheepy in all the right ways, and the torched rind adds a toasty note. The cheese is really good as is but spectacular off the girolle.\u201d
\nKate Leeder, Aperitivo<\/strong>
\nGrand Rapids, MI<\/p>\n

\u201cThis was the Year of Feta for us. Essex Street Feta<\/a> became a top-moving item after being introduced in 2016. Flavored cheeses also performed well. Meredith Dairy\u2019s Marinated Goat Cheese<\/a> was a big hit at both of our markets and Quicke\u2019s Elderflower Cheddar<\/a> was an unexpected hit.\u201d
\nJon Fancey, Bi-Rite Market<\/strong>
\nSan Francisco<\/p>\n

“We\u2019re in love with Foxglove from Tulip Tree Creamery<\/a>. It\u2019s everything we want in a stinker: a velvety mouthfeel and funky aroma but with savory notes of ham and grass. And then it just glides into the finish of silk and cream. Our customers are asking for it by name.”
\nLouise Kennedy Converse, Artisan Cheese Company<\/strong>
\nSarasota, FL<\/p>\n

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Domestically, it’s Sweet Grass Dairy Green Hill. It\u2019s better than ever. For an import: Alp Blossom<\/a>. We used to just sell it in the spring but now it’s year-round. A super-cool story, too.\u201d
\nCJ Bienert, Cheese Shop of Des Moines<\/strong>
\nDes Moines, IA<\/p>\n

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\"Newer<\/a>

Alp Blossom<\/p><\/div>\n<\/div>\n

“Prairie Breeze<\/a> is not new, but no one else in Fort Collins is selling it. Customers love its sweet nuttiness. We sell 20 pounds a week. Second runner-up would be Sweet Grass Dairy\u2019s Pimento Cheese Spread<\/a>. Customers buy two or three tubs at a time. I think the quality of the base cheese really stands out, even with the Duke\u2019s Mayo and peppers.\u201d 
\nTina Mooney, Fox & The Crow<\/strong>
\nFt Collins, CO<\/p>\n

\u201cCornish Kern<\/a> blows off the shelf. It has a nice sweet-to-savory balance and it\u2019s full of crystals.\u201d
\nSteve Jones, Cheese Bar<\/strong>
\nPortland, OR<\/p>\n

\u201cTwo kinds of cheese new to our shops this year that totally shined: 1924 Bleu<\/a>. The price is right and the flavor is spectacular. Also Alp Blossom. It’s stunningly beautiful, so different from other alpine-style cheeses, and we rarely get cheeses from Austria.\u201d
\nGina Freize, Venissimo Cheese<\/strong>
\nSan Diego<\/p>\n

So there you have it: the start of your bucket list for 2018. Retailers, please weigh in on other newcomers that performed well for you.<\/p>\n

Find Northern California retail sources for Deer Creek The Blue Jay and Maison de la Truffe Brie here<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n