{"id":3545,"date":"2023-12-07T03:03:52","date_gmt":"2023-12-07T03:03:52","guid":{"rendered":"https:\/\/www.sutyo.com\/cheesemongers-offer-4-tips-for-the-best-splurge-cheeses\/"},"modified":"2023-12-07T03:03:52","modified_gmt":"2023-12-07T03:03:52","slug":"cheesemongers-offer-4-tips-for-the-best-splurge-cheeses","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/cheesemongers-offer-4-tips-for-the-best-splurge-cheeses\/","title":{"rendered":"Cheesemongers Offer 4 Tips for the Best Splurge Cheeses"},"content":{"rendered":"
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Rogue River Blue on a plate photo courtesy Rogue River Creamery<\/p>\n<\/figcaption><\/figure>\n

Good cheese\u2014even great cheese\u2014doesn\u2019t always have to be expensive, but often it is. Manual production, and care of cheese are labor-intensive endeavors, and small-scale operations making farmstead and craft cheeses are less efficient and can\u2019t match the low price point of mass-produced cheeses. While we\u2019ve previously focused on great values to be found when buying cheese, there are also situations where consumers should bend the budget, throw fiscal conservatism to the wind, and splurge<\/em> to get a truly sublime cheese.\u00a0Like the old saying goes, \u201cYou get what you pay for.\u201d<\/p>\n

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Go Seasonal<\/h2>\n
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Molly Hess<\/p>\n<\/figcaption><\/figure>\n

Any special occasion–or even a particularly difficult day\u2014can warrant a treat, but with the fall and winter holidays approaching, cheese retailers are offering even more cheeses that are without a doubt worth the splurge. Molly Hess, head cheesemonger at Marche\u2019, Glen Ellyn, Ill., says customers have become accustomed to spectacular, limited release seasonals. \u201cThe two biggest requests are definitely Rogue River Blue<\/a> and Brabander Reserve, she says. \u201cAs summer winds down, customers will start asking for them.\u201d Read more about <\/em>Rogue River Blue.<\/em><\/a><\/p>\n

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Holiday Cheer photo credit Blakesville Creamery<\/p>\n<\/figcaption><\/figure>\n

Hess, an ACS Certified Cheese Professional (CCP), and three-time Cheese Monger Invitational competitor, says her favorite splurges include a couple from three-year-old Blakesville Creamery<\/a>, a farmstead producer in Port Washington, Wis. \u201cWe are big fans of the Blakesville holiday specials. Holiday Cheer and Truffle Shuffle are absolutely fantastic treats,\u201d she says. \u201cHoliday Cheer is the most perfect little puck of soft goat cheese with orange zest folded in, wrapped in a Sakura leaf that\u2019s soaked in Korbel brandy.\u201d Hess says it evokes Wisconsin\u2019s favorite cocktail. \u201cA Wisconsin old fashioned, in dreamy ch\u00e8vre form.\u201d Truffle Shuffle is another bloomy goat milk beauty with a luscious line of Italian black truffle tapenade. Read more about <\/em>Blakesville Creamery.<\/em><\/a><\/p>\n

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Presentation Matters<\/h2>\n
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Rush Creek Reserve <\/p>\n<\/figcaption><\/figure>\n

Asked about a single favorite, Hess doesn\u2019t hesitate. \u201cRush Creek Reserve<\/a> is my all-time favorite,\u201d Hess says. \u201cIt is my go-to for gatherings with friends or sharing with family. It is truly a warm hug wrapped in spruce bark.\u201d The Vacheron-style cheese from Uplands Cheese<\/a>, Dodgeville, Wis., is made from fall milk, and available for a limited time each year, but a few other artisan producers make cheeses in this bark-wrapped style throughout much of the year. See Harbison and Quinta in our list below.<\/p>\n

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A More Expensive Version of a Staple<\/h2>\n
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Rogue River Blue stacked photo courtesy Rogue River Creamery <\/p>\n<\/figcaption><\/figure>\n

At Potash Markets in Chicago, we carry cheeses that cover the price spectrum, but splurge cheeses are certainly among the favorite. Just a few weeks ago we received two wheels of Rogue River Blue, the spectacular annual from Rogue Creamery. I have swooned previously in this space about Rogue River Blue, but let me tell you now that I never tire of it. Because of the way it is made, and the way Rogue Creamery operates, this cheese commands a very high price–nearly $60 a pound for our customers this year. Rogue Creamery checks all the boxes in terms of quality, and responsibility, and as a result, most Rogue cheeses are sold at higher than average prices. Smokey Blue and Caveman Blue are year-round splurges that are justifiable on so-many levels.<\/p>\n

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Shakerag Blue <\/p>\n<\/figcaption><\/figure>\n

For those customers who are kooky like me about Rogue River Blue, I also suggest Shakerag Blue, from Sequatchie Cove Creamery, Sequatchie, Tenn. Generally available year-round, this cow\u2019s milk blue is wrapped in fig leaves that are first soaked in locally-distilled Tennessee whiskey.\u00a0This produces a creamy cheese with flavor notes of anise, chocolate and mint julip.<\/p>\n

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Limited Editions and Reserve Labels<\/h2>\n
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Brabander Reserve photo credit Essex<\/p>\n<\/figcaption><\/figure>\n

Hess mentions that Brabander Reserve is popular seasonal, and our customers in Chicago look for it too. It\u2019s a specially-selected, extra-aged goat Gouda, made by L\u2019Amuse Creamery<\/a> in the Netherlands. The year-round Brabander is itself a unique goat Gouda offering sweet and salty flavor notes and a silky texture. The Reserve has an amped flavor with notes of white chocolate and a slightly more dense texture. Read more about L\u2019amuse Signature Gouda.<\/a><\/p>\n

So, next time you visit a high-quality cheese retailer, think about why you are buying cheese. If it\u2019s just as a great snack, or quality cooking application, think about the value-priced cheeses, but if you want something special, go ahead and splurge. Even the most expensive cheese doesn\u2019t have to break the bank. A small piece can offer an abundance of flavor for two people at the cost of a value-priced wine.<\/p>\n

See our list below of other great splurge cheeses. Another way to approach the splurge, particularly when gathering with a bunch of pals, is to buy a single, 2-pound hunk of a quality mid-priced Cheddar, Gouda, or Alpine. Everybody wins! So like your favorite aunt says:\u00a0 Live a little. You deserve it!<\/p>\n

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12 Great Splurge Cheeses<\/h2>\n
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Colston Bassett Stilton<\/p>\n<\/figcaption><\/figure>\n

Colston Basset Stilton<\/a>, UK Read more about <\/em>Stilton<\/em><\/a>.<\/em><\/p>\n

Winnimere<\/a>, (washed rind Vacheron-style) Jasper Hill Creamery,Vermont<\/p>\n

Quinta<\/a>, (Vacheron-style) Point Reyes Farmstead Cheese<\/a>, California<\/p>\n

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L’Amuse Signature Gouda <\/p>\n<\/figcaption><\/figure>\n

L\u2019Amuse Signature Gouda<\/a>, Netherlands<\/p>\n

Pleasant Ridge Reserve<\/a>, Uplands Cheese, Wisconsin<\/p>\n

Timanoix, France<\/p>\n

Montgomery\u2019s Cheddar<\/a>, United Kingdom<\/p>\n

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Essex Comte photo credit Essex<\/p>\n<\/figcaption><\/figure>\n

Comt\u00e9 Marcel Petite<\/a>, France<\/p>\n

Langres<\/a>, AOP, France<\/p>\n

Manchego 1605<\/a>, Spain<\/p>\n

Rocket\u2019s Robiola<\/a>, Boxcarr Handmade Cheese<\/a>, North Carolina.<\/p>\n

Brie Fermier Jouvence, France<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Rogue River Blue on a plate photo courtesy Rogue River Creamery Good cheese\u2014even great cheese\u2014doesn\u2019t always have to be expensive, but often it is. Manual production, and care of cheese are labor-intensive endeavors, and small-scale operations making farmstead and craft cheeses are less efficient and can\u2019t match the low price point of mass-produced cheeses. While … Okumaya devam et “Cheesemongers Offer 4 Tips for the Best Splurge Cheeses”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3545","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3545","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3545"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3545\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3545"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3545"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3545"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}