32 culturecheesemag.com B E S T C H E E S E S 202 2
TOMME BREBIS-CHÈVRE
Onetik
Macaye, France
Produced in the Pyrenees in South
West France, a region best known for
its sheep's milk cheeses, this
mixed-milk tomme brings a little
something extra to the table (and
brought home a Gold at WCA). Near
its stony rind, aromatics lean toward
clean hay, white pepper, and fresh
oyster mushrooms, lending layers
of earthy, umami dimension to this
cheese's nutty, buttered-toast flavor
profile. A cool minerality enhances
a firm, melt-in-your-mouth texture,
allowing those complex goat and
sheep's milk flavors to linger and
mingle for many delectable moments.
CAVE-AGED CHANDOKA
LaClare Creamery
Malone, Wis.
This cave-aged, cloth-wrapped
beauty from LaClare Creamery has
an almost fudge-like texture—
ultra-smooth and satisfying to
sink your teeth into. Made with 70
percent cow's milk and 30 percent
goat's milk, all sourced from within
15 miles of the creamery, this true
American original, which won Best of
Class at WCCC, possesses qualities
of both a bandaged cheddar and an
aged gouda: a bit of fruity sweetness,
a hint of horseradish, a splash of
citrus, and a buttered finish.
ADARRÉ
Rodolphe Le Meunier
Tours, France
Another stunning goat and sheep's
milk blend from the French Basque
region, iconic affineur Rodolphe
Le Meunier's Adarré, a Super
Gold winner at WCA, serves up an
especially savory array of flavors.
Cut through its rustic, crust-like rind
to reveal a pliant, aromatic paste
offering notes of roasted hazelnut,
grilled game, and wild herbs.
Semi-firm and remarkably smooth,
this full-bodied cheese can stand up
to bold flavors, which opens up a
world of pairing possibilities.
ADARRÉ +
LUCQUES OLIVES
Adarré's meaty
backbone and
nutty undertones
make an ideal
match for these
buttery, briny olives.
Photos:
Adarré
by
DeeDee
Dorzee
