This week, instead of a longer form write-up focusing on a specific cheese or certain producer and in the spirit of our 20% off all softies promotion, I thought it would be fun to do something different. What better way to inspire excitement than to hear from someone who is passionate and excited? Here is a collection of voices from a few of our mongers about what their favorite softies are. Who knows, they might become your new favorite, too.
~ACB
Carol Ann, Alta Langa Robiola Bosina and Alta Langa Cossanella
It's all about the texture with these two. Both of these Italian beauts have a delicate rind with an unctuous, silky texture. Cossanella stands out with its Annatto washed rind. Robiola Bosina is both cow and sheep's milk, giving it a slight depth of flavor. Enjoy with Lambrusco (Piazza Grande $14.99) or a Saison (Saison Dupont $12.49).
Sophia Stern, Capriole Sofia
Capriole's Sofia has always been one of my favorite cheeses. It helps that the cheese and I share a name (sort of), but Sofia is also perfectly tangy and bright and visually stunning with its unique shape, fluffy interior, and clean ash lines running through the center. Definitely enjoy this cheese with a darker rose or sparkling white and try it with the American Spoon Sour Cherry Preserves from the shop! If you want to have a real adventure, pick up a bag of dill pickle potato chips and eat them with little pieces of Sofia on it. I promise it's amazing.
Joe Kastner, Bergamino di Bufala
Bergamino di Bufala is always one of my go-to softies. Think buffalo mozzarella with a rind on it. This lusciously buoyant little pillow of water-buffalo cheese from Northern Italy will be giving your taste buds sweet dreams. Try it on toasted baguette or with a spicy pepper jelly!
Maura Rice, Nettle Meadow Kunik
I think of Kunik as the Mt. Tam of the East Coast; it’s a tried-and-true American classic, having been made for over two decades at the Warrensburg creamery. It’s advertised as a triple cream, and it’s certainly buttery and deliciously rich, but Kunik is actually mostly goat’s milk, which gives it a lovely tang. The best part, for me, is that Nettle Meadow is a longtime sanctuary farm for retired and unwanted animals, so in addition to acquiring some tasty cheese you’re also supporting animal welfare.
Austin Coe Butler, Fromagerie Germain Langres
I love everything about this cheese from its brainy, vermiculate appearance, barnyardy aroma, gooey texture, and chicken-stock savoriness, to its humble origins as a farmhouse cheese and dazzling presentation when served with champagne or a shot of brandy burning blue in the fontaine or depression that caps this cheese. While it is a stinker, it’s easy to love. Langres is superb with a bottle of bubbly and smeared onto plain potato chips for a delightfully gauche and positively post-modern celebration of cheese.