Stinky Bklyn | Cheese

Abrigo

Pasteurized Goat's Milk | Aged 3-4 Months

Made in Catalonia, Spain

Like all the other nu wave Spanish cheeses this one borrows liberally from tradition while forging its own path. It borrows the simple pressed curd recepie that is the Spanish idiom, and a traditional cheese form called tronchon. It makes the cheese look like it was stolen from a cathedral. The paste is verging on hard, and is very dense, with a salty, creamy flavor highlighted by a moldy note and a metallic tang.

Rennet: Animal

Pairings: Cava, Spanish Whites, Cote Du Rhone, Cognac

Bucherondin

Pasteurized Goat | Aged 4-7 months.

Made in the Loire Valley by Sevre et Belle

Bucherondin is a classic example of the ubiquitous French goat log. The flavor is bright, lemony, and clean, with minimal goaty flavors, and a full creamy finish and silky mouthfeel.

Rennet: Animal

Pairings: Sauvignon Blanc, Pinot Noir, and Belgian Ale, Dry Gin.

Humboldt Fog

Pasteurized goat, from mixed herds of local farms. |

Made at Cypress Grove Chevre, in a creamery style operation situated in Arcata, California. Master Cheesemaker: Mary Keehn

Mary Keehn started as one of the country's premier Alpine goat breeders. She eventually had to do something with the milk of 50 Alpine goats, so she decided to make some cheese. She started making cheese on her kitchen stove and eventually built the company into a large creamery. Cypress Grove now produces a wide variety of goat cheese from the milk of several Northern California farms. The Fog is their flagship cheese. The cheese is ashed both through the center and the outside with organic vegtable ash. The ash in the center is nothing but a racing stripe, but the ash on the outside helps the downy white penicillum geotrichem mold to grow. The molds and yeasts on the rind help the protien breakdown that results in the zippy, creamy edge. The flavor of the cheese is subtle, lemony, and creamy. It captures perfectly the lucsious tang of goat cheese without any animal undertones. Clean and bright!

Rennet: Vegetarian

Pairings: Sauvignon Blanc, Pinot Noir, and Belgian Ale, Dry Gin.

Ibores

Raw Goat's Milk | Aged 2-3 months.

Produced in Extramadura, Spain

Ibores is a cheese as rough and rustic as the country side that spawned it. It's a traditional cheese of Extramadurra, and is the only cheese from the region not made with thistle rennet. The cheese is firm textured, and has a gamey, olivey flavor.

Rennet: Animal

Pairings: Txakoli, Vino Verde

Leonora

Pasteurized Goat's Milk | Aged 1-2 months.

Produced in Catalonia, Spain

Leonara is part of a new breed of Spanish Cheese. In the past decade, a number of Spanish Cheeses have cropped up mimicing the French style. Where the French stop however, these go one step further. They are the lemoniest goat cheeses on earth. Leonora is a perfect example of the style, with a fluffy texture, and a rich, milky undertone to balnce out the tartness.

Rennet: Animal

Pairings: Sauvignon Blanc, Saison, Tokaij

Midnight Moon

Pasteurized Goat's Milk | Aged 1 Year

Made by a small dairy in Holland, in partnership with Cypress Grove Chevre in Arcata California.

This cheese is part of Cypress Grove's creamline. It's made exclusively for them by a small Dutch dairy, according to their specifications. Anyone who thinks Pasteurized milk can't stand up to raw need only taste this cheese to be convinced. Made with the intense process used to make other, longer aged goudas, but at a year, the goats milk is perfectly balanced between the sweeter flavors of the long aged, and the milkier taste of the younger. It's alot like condensed milk, but it carries a subtle hint of longer aged goat's milk, with flavors of olives and hay.

Rennet: Vegitarian

Pairings: Cava, Pilsner, Lambrusco, Reisling. Vodka and Gin.

Montcabrer

Pasteurized Goat's Milk | Aged 2-3 months.

Produced in Catalonia, Spain

Montcabrer is another in the long line of modern Spanish cheeses that, while they are in the style of ancient Spanish cheese, are certainly inventions of their own. While it is a simple pressed goat, Montcabrer has a uniquely buttery flavor, and a touch of salt with a hint of hay.

Rennet: Animal

Pairings: Spanish Whites, Pinot noir, Tokaij

Nocetto Di Capra

Pasteurized Orobica Goat's milk | Aged 1-3 Months

Made by Ambrogio near Bergamo in Lombardy, Italy

Nocetto di Capra is rather unique. It's a soft bloomy goat, but the profusion of mold on the rind includes way more varieties than your standard brie. It's texture is also unusualy uniform. The texture is velvety and luxuroius, and the flavor is sweet, with only a hint of sour goat and a slight walnuts and mushrooms note.

Rennet: Animal

Pairings: Prosecco, Valtenella Reds, Pilsner, Wheat ale, Gin

Palhais

Pasteurized Goat | Aged 10-30 days.

Made by Saloio in Torres Vedras, Portugal

Palhais is an interesting variation in the world of cheese. Generally goat's milk cheeses of this shape are made by simpler methods. But Palhais has very little in common with the French crottin. While both are fresh, Palhais is made from a well cut and pressed curd. Instead of a chalky texture, Paljais has a firm, rubbery snap and a pronounced saltyness. Queijo Saloio begain as a small dairy farm in the late 60's, but thanks to demand they have grown into a large creamery concern. Inspite of their size, their cheese is uniformly excellent, and quite flavorful.

Rennet: Animal

Pairings: Pinot Gris, Vino Verde, all manner of light beers, and chilled vodka.

Pantaleo

Pasteurized Goat's Milk | Aged 4 months and up

Produced in Sardinia, Italy

Pantaleo is made according to a recepie exactly like Fiore Sardo, except it's made with goat's milk, not sheep. The resulting cheese has a flavor that goes one step beyond. It tastes of hay, clover, white pepper, grass, and herbs. You'd be hard pressed to identify it as a goat cheese.

Rennet: Animal

Pairings: Sauvignon Blanc, Vouvray, Wheat Ale

Selles-Sur-Cher

Pasteurized Goat's Milk | Aged 2-3 Weeks

Made By Fromagerie Jaquin, in the Cher, Indre, and Loire-et-Cher, Loire Valley, France.

When the moors were forced out of France, they left behind goats and recepies for cheese. In the Loire, the tradition stuck, and blossomed as every village made its own local speciality, in hundreds of shapes and sizes. Selles-sur-Cher is a small disc shaped round. The cheese is coated in ash to encourage mold development on the rind. Stinky Bklyn aquires the cheese at about 1 week of age, and ages the cheese another 1-2 weeks. We look for the cheese to be denser and chalkier, and to develop a salty, flinty, goaty backbone to counter the naturally tart flavor of the cheese.

Rennet: Animal

Pairings: Sauvignon Blanc, Rhone reds, and Cabernet Franc. Also excellent with Hungarian Tokaji, and Off Dry wines from Anjou.

Toma Della Rocca

Pasteurized Cow, Sheep, and Goat |

Made on the border of Lombardy and Piedmont in the Alta Langa, We buy from two producers, Casificio del Alta Langa (La Tur) and Guffanti

Another variant on the small mountain cheeses of Northern Italy. This behaves almost like a pure goats milk cheese. Under the thin crust there is a racy line of runny, salty, zippy cheese, and a thick, chalky, slightly sour core. The goat's milk adds flavors of barnyard and lemony notes. The cow's milk provides the body and the sour cream note. The sheep's milk shows up in the long lingering finish.

Rennet: Animal

Pairings: Piedmont, Provencal, and Rhone Whites.

Valdeon

Pasteurized Cow's and Goat's Milk | Aged 4-6 months.

Made in the Asturias Mountains of Spain

The blues of the Asturias are the most ferocious beasts in the cheese world. Valdeon and its ilk are the bluest of the blues, the strongest of the strong. They are wrapped in chestnut leaves, and allowed to develop natural rinds during aging. This does little for the cheese, as the subtle fruity and nutty flavors the paste develops are blown out of the water by the profusion of blue. Its like chugging hot sauce, or taking your tongue to a belt sander. Eat with caution!

Rennet: Animal

Pairings: Pedro Ximenez and Port.

Cheese

Abrigo

Bucherondin

Humboldt Fog

Ibores

Leonora

Midnight Moon

Montcabrer

Nocetto Di Capra

Palhais

Pantaleo

Selles-Sur-Cher

Toma Della Rocca

Valdeon

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