Complexly Creamy: Vermont Butter and Cheese Cremont

The Cheesemonger

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I picked up some Cremont from Vermont Butter and Cheese over the weekend for a picnic. I typically go for VBC's Coupole, because it reminds me of my favorite French-style goats like Chabichou and Charollais, but I decided to switch it up. And the switch might be a permanent one.

One of my friends put it best: Cremont is marshmallow in cheese form. It's true. Slathered on a graham cracker, this cheese might actually deceive.

Marshmallow-y it is, as much as in texture as in flavor. The 5-ounce disc boasts both cow and goat milk, sourced from the Vermont creamery's surrounding family farms.

The addition of whole cream pushes Cremont into the "double cream" category of cheeses, meaning that its butterfat content is anywhere in the 60-75% range. You can taste it.

But Cremont isn't just dreamily creamy. There's a great nuance that accompanies that marshmallow richness. Another friend thought the cheese tasted of hay (in a good way). I think it tastes like buttered popcorn. The finish is long, and it lingers without a trace of bitterness, which is too often the case with bloomy rinded cheeses.

Perhaps the smoothness in flavor comes from the geotrichum mold used to inoculate the milk, which creates a soft, wrinkled rind. Penicilium candidum is the standard mold strain used for cheeses of this style, which often gives a bloomy that mushroomy aroma and bitterness in the rind. It's also aged for only two weeks, which makes for mild flavor and minimal bite. The cheese is made entirely by hand, too.

Cremont has won awards, too: Gold, to be exact, at the 2011 World Cheese awards, and 1st place at the 2011 U.S. Championship Cheese awards. I believe it.

→ Find it: Cremont is readily available at many specialty markets and cheese counters, or online at Murray's Cheese for $11.99.

(Image: Murray's Cheese)

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Nora Singley used to be a cheesemonger and the Director of Education at Murray's Cheese Shop. Until recently she was a TV Chef on The Martha Stewart Show. She is currently a freelance food stylist and recipe developer in New York.