Humbolt Fog's new baby brother: Truffle Tremor

A highlight of holiday eating this year was the discovery of Truffle Tremor, the newest cheese from Cypress Grove, the folks that bring you Humbolt Fog.

Oh boy. Truffles in a ripened goat cheese. Hard to beat. I got it at Whole Foods in Michigan, but if Michigan has it, it's a good bet Chicago does.

As the Cypress Grove website describes it, "The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake!"

Something to look for, if you fancy truffles and Cypress Grove ripe cheeses.

I mentioned this cheese earlier in the truffle oil thread. It is really tasty, and has been available at the Whole Foods in Deerfield, though I havent been there in almost 2 weeks. I dont know if it will be seasonal, or whether they plan to make it all year.

-Will

I tasted it a couple weeks ago at the WF on Halsted. I specifically asked the cheese folks if it was a limited-production cheese, and they said that they'd be carrying it regularly from now on, and if it's not available, it will be restocked shortly. I didn't buy any at the time because I was on my way out of town, but now that I'm back I'm definitely picking some up.

WillG wrote:I mentioned this cheese earlier in the truffle oil thread. It is really tasty, and has been available at the Whole Foods in Deerfield, though I havent been there in almost 2 weeks. I dont know if it will be seasonal, or whether they plan to make it all year.

-Will

Interesting -- because I did a search before posting, and nothing turned up. Oh, well -- good news is worth repeating.

Cynthia wrote:

WillG wrote:I mentioned this cheese earlier in the truffle oil thread. It is really tasty, and has been available at the Whole Foods in Deerfield, though I havent been there in almost 2 weeks. I dont know if it will be seasonal, or whether they plan to make it all year.

-Will

Interesting -- because I did a search before posting, and nothing turned up. Oh, well -- good news is worth repeating.

Cynthia, I do this periodically. I make a "find," only to discover it's already been found, but I agree it's sometimes worth repeating, and I actually didn't remember it from WillG's thread, so thanks.

I've had Humboldt Fog a number of times, and like it very well, and although I'm not usually a fan of cheeses with flavors added, I'd trust Cypress Grove to do it right.

Hammond

You mean you wouldnt expect a cheese recommendation in a where to buy truffle oil thread?
The thing that I really like about it is that it has true truffle flavor, with all the complexity of real truffles, not just the one dimensional flavor of chemically enhanced truffle oil (though I do use truffle oil for many things, I just dont think it works as a stand alone flavor.) I am glad to see that it will be a year round cheese. It will be interesting to see if there is any difference in taste when truffles are out of season, though they may not be using fresh even in season.

-Will

Can someone tell me, even roughly, how much the Cypress Grove Truffle Tremor costs? I recently had my first truffle-cheese experience. I tasted the Rouzaire brie with truffles. While I was skeptical initially, it ended up being very beautiful, so I would like to give the new Cypress Grove offering a try. One of my goals for the new year is try more goat cheese, which I've largely ignored in the past. I'm just getting started this week with the basics. First up is the green peppercorn from Coach Farm.

happy_stomach wrote:One of my goals for the new year is try more goat cheese, which I've largely ignored in the past. I'm just getting started this week with the basics. First up is the green peppercorn from Coach Farm.

If you're somewhat new to goat cheese, I'd recommend the fresh chevre from Prairie Fruits Farm (Illinois' only farmstead artisanal cheesemaker). It's very light, almost lemon-y, with highly refined goatiness.

David Hammond wrote:

happy_stomach wrote:One of my goals for the new year is try more goat cheese, which I've largely ignored in the past. I'm just getting started this week with the basics. First up is the green peppercorn from Coach Farm.

If you're somewhat new to goat cheese, I'd recommend the fresh chevre from Prairie Fruits Farm (Illinois' only farmstead artisanal cheesemaker). It's very light, almost lemon-y, with highly refined goatiness.

Thanks. I'm definitely collecting recommendations. I'm going to try and make a trip to Fox & Obel this Saturday, so I'll try to get some Prairie Fruits Farm then.

Happystomach, where did you get the brie w/truffles?

We used to make it ourselves when I was working in Zurich. Slice a 14" wheel of Brie de Meaux in 1/2 width wise, so you have two thiner circular pieces, layer mit truffe, put back together with the truffles laid out entirely between the circumference of the two disks. Unreal. Never was able to reproduce it here in the States though. I need it.

Jazzfood wrote:Happystomach, where did you get the brie w/truffles?

I'm forgetting the name, but I bought a wedge from the cheese stall across from Curds and Whey (but the one away from the entrance to the fruit and vegetable aisles, not the one on the other side of the entrance) at Queen Victoria Market in Melbourne. It's funny. I had heard a "rumor" that they had it. It wasn't on display. When I asked for it, they brought it out to me like it was the Hope Diamond or something like that. It was, indeed, very precious.

A bit of a commute. I was hoping it was more local.

Jazzfood wrote:A bit of a commute. I was hoping it was more local.

Yup. France is closer.

Capriole Farms, located in Greenville Indiana makes a number of excellent goat cheeses that are widely available. Here's a link to their web site http://www.lthforum.com/bb/viewtopic.php?t=16893

My personal favorites are the Sofia and the Brin D'amore (herb crust) style Juliana. If you like something a bit "funkier", the Mont St. Francis should do the trick. I've sen Capriole products at Sam's, Whole Foods and the green market. For local cheeses, they are outstanding.

Most of their cheese are also often available at Bin 36 at 339 N. Dearborn in Marina City. I'm not sure if the cheese selection is as large at Bin Wine Cafe at 1559 N. Milwaukee. This would be a great, easy place to do some tasting. Here's a link to their web site http://www.bin36.com/index.php They probably have 50 or 60 cheeses available for tasting. Good luck.

deesher wrote:If you like something a bit "funkier", the Mont St. Francis should do the trick. I've sen Capriole products at Sam's, Whole Foods and the green market. For local cheeses, they are outstanding.

Funkier, yes, I'd say so. Even Judy Schad, who makes the stuff, describes Mont. St. Francis as a "backseat cheese" -- meaning, when you drive home from the market, you have to put it in the backseat so you're not overcome by fumes. I like the stuff, but it's strong.

happy_stomach wrote:

David Hammond wrote:

happy_stomach wrote:One of my goals for the new year is try more goat cheese, which I've largely ignored in the past. I'm just getting started this week with the basics. First up is the green peppercorn from Coach Farm.

If you're somewhat new to goat cheese, I'd recommend the fresh chevre from Prairie Fruits Farm (Illinois' only farmstead artisanal cheesemaker). It's very light, almost lemon-y, with highly refined goatiness.

Thanks. I'm definitely collecting recommendations. I'm going to try and make a trip to Fox & Obel this Saturday, so I'll try to get some Prairie Fruits Farm then.

Does F&O sell Prairrie Fruit Farms? I'm not sure they do. I've been a bit disappointed of late with their selection of local cheeses. Maybe not in your direction, but Marion Street Cheese in Oak Park has a great selection of cheeses generally, and a great selection of Prairie Fruit Farms specifically. If you want something else ultra funky, try the Huckleberry Blue from Prairie Fruit Farms.

My real, real favorite goat cheese is Fantome Farms, but the Madison Farmer's Market is about the only source--I bug all the cheese chops to carry it, but none seem capable.

Pastoral (Broadway and Lake locations) carries Prairie Fruits Farms cheeses, too.

Vital Information wrote:

happy_stomach wrote:

David Hammond wrote:

happy_stomach wrote:One of my goals for the new year is try more goat cheese, which I've largely ignored in the past. I'm just getting started this week with the basics. First up is the green peppercorn from Coach Farm.

If you're somewhat new to goat cheese, I'd recommend the fresh chevre from Prairie Fruits Farm (Illinois' only farmstead artisanal cheesemaker). It's very light, almost lemon-y, with highly refined goatiness.

Thanks. I'm definitely collecting recommendations. I'm going to try and make a trip to Fox & Obel this Saturday, so I'll try to get some Prairie Fruits Farm then.

Does F&O sell Prairrie Fruit Farms? I'm not sure they do. I've been a bit disappointed of late with their selection of local cheeses. Maybe not in your direction, but Marion Street Cheese in Oak Park has a great selection of cheeses generally, and a great selection of Prairie Fruit Farms specifically. If you want something else ultra funky, try the Huckleberry Blue from Prairie Fruit Farms.

My real, real favorite goat cheese is Fantome Farms, but the Madison Farmer's Market is about the only source--I bug all the cheese chops to carry it, but none seem capable.

According to the Prairie Fruit Farms website, F&O carries their stuff, also Marion St. and Pastoral. I'm going to F&O for some other stuff, so I might as well check there. I haven't been to Marion St. Cheese, but I'd like to given my new year's cheese resolutions, and it's been too long since my last visit to OP, so I may make the drive soon.

I really like Fantome, too. I encountered them for the first time at L'Etoile in Madison. Their fleurie noir is on the right in this picture. (Cocoa cardona is is the middle, which I also love.)

deesher wrote:Capriole Farms, located in Greenville Indiana makes a number of excellent goat cheeses that are widely available. Here's a link to their web site http://www.lthforum.com/bb/viewtopic.php?t=16893

My personal favorites are the Sofia and the Brin D'amore (herb crust) style Juliana. If you like something a bit "funkier", the Mont St. Francis should do the trick. I've sen Capriole products at Sam's, Whole Foods and the green market. For local cheeses, they are outstanding.

Most of their cheese are also often available at Bin 36 at 339 N. Dearborn in Marina City. I'm not sure if the cheese selection is as large at Bin Wine Cafe at 1559 N. Milwaukee. This would be a great, easy place to do some tasting. Here's a link to their web site http://www.bin36.com/index.php They probably have 50 or 60 cheeses available for tasting. Good luck.

Thanks for these recommendations and also for reminding me of Bin 36. I usually overlook that place because the space (and noise) have really overwhelmed me the three times I've eaten there (their french fries also really annoy me), but their cheese list is pretty extensive--it would be a good place to taste. (Side note: I also want to talk to the folks there about getting a better Australian cheese on their list now that I'm equipped with a decent overview of Aussie cheese production. The Yarra Valley Persian fetta Bin 36 offers is good, but not good enough if they're just going to put one Aussie cheese on their menu.)

The truffle tremor is $20/lb at whole foods, but that may be an introductory sale price. Regular may be more like 22-24. The store in deerfield appeared to be running low today, though there was still some available prepackaged.

-Will

If you don't mind shopping online, I found a site that is offering a 3-lb. wheel for $43.66. (Lot of cheese, but a better per lb. price than Whole Foods.)

http://www.americanfeast.com/product.ph ... ctid=16339

WillG wrote:The thing that I really like about it is that it has true truffle flavor, with all the complexity of real truffles

Brought a chunk of Truffle Tremor to La Unica for yesterdays late notice lunch. Truffle imparting hints of rich mushroom earthiness playing nicely off the light tang of ripened goat cheese, subtle interaction as opposed to bang over the head. While I very much enjoyed Truffle Tremor I seemed to be alone in my opinion, with the other seven who were at lunch ranging from ~shrug~ to mild displeasure.

Cypress Grove, Truffle Tremor


Cheese was purchased at Pastoral on Broadway, $29.95 per pound.

Enjoy,
Gary

Pastoral
2945 N Broadway
Chicago, IL
773-472-4781

G Wiv wrote:While I very much enjoyed Truffle Tremor I seemed to be alone in my opinion, with the other seven who were at lunch ranging from ~shrug~ to mild displeasure.

I thought it was tasty, but I wouldn't say I felt the earth move

=R=

Sorry to join the party late, but I've been picking TT up at the Ashland Whole Foods for some time. I guess I'm just a sucker for truffles: I think it rocks.

Personally, I found the sour note of the goat cheese collided with the truffle taste profile. I love them both in their own right, just not so much together. I like raspberries and salmon, but not together. Now Brie de Meaux, that makes more sense to me and I know it works with truffles.

You know, looking at the photo, I must say that the cheese I've picked up has had more "runny" and less "chalky."

G Wiv-

The one issue that I can have with the TT, which I also sometimes have with the humbolt fog and other ripened cheeses (particularly goat cheeses) is that they can get a harsh, ammonia flavor at the corners of the rind. It is hard to tell from the picture, but it may have been getting a little old. I sometimes find it hard to tell where the good tang/light stink ends and rot takes over. Whole foods has been packaging their TT in plastic containers, which do a much better job of storing the cheese than plastic wrap.
Too bad that the others didnt like it......you clearly need to start dining with a better class of people.

-Will

I finally picked up some TT at Fox & Obel yesterday and tasted it (along with a Cowgirl Creamery Pierce Pt) with some biscuits for lunch today. I'm very pleased with the TT--a nice, pretty subtle assimilation of truffle. The cut I got was super velvety, and I like how the sourness of the goat cheese, along with the fragrance from the herbs of the Pierce Pt, is lingering in my nose.

David Hammond wrote:

deesher wrote:If you like something a bit "funkier", the Mont St. Francis should do the trick. I've sen Capriole products at Sam's, Whole Foods and the green market. For local cheeses, they are outstanding.

Funkier, yes, I'd say so. Even Judy Schad, who makes the stuff, describes Mont. St. Francis as a "backseat cheese" -- meaning, when you drive home from the market, you have to put it in the backseat so you're not overcome by fumes. I like the stuff, but it's strong.

Funny, I'm eating some in my office right now (with a mini Ciabatta loaf from Bennisons), and someone just walked in and asked me to put it away, as it was grossing her out. She was dead serious. I just closed the door.

I love the stuff.

Truffle Tremor is back. The Whole Foods in Deerfield said they have had it for less than a week.

In somewhat more unfortunate news, Sams in Highland Park seems to be throwing in the towel on their cheese selection. They have about 1/2-2/3 the cheeses that they had a couple of months ago, and a lot of those are not looking too fresh. I asked the lady behind the counter, and she said that they were hoping to order some more cheeses but that they were having a lot of trouble turning the inventory.

-Will