Cypress Grove Truffle Tremor
$50.00 / Lbprice is $50.00 by Lb
- Pasteurized
- Microbial Rennet
- Age: 5 Weeks
- Goat Milk
- by Cypress Grove
- United States
- ApproachableAdventurous
- SoftHard
American cheese pioneer Mary Keehn builds on the flavor of her renowned Humboldt Fog by adding rich Italian black summer truffles. The result is the cake-like Cyprus Grove Truffle Tremor, a cheese that’s lemony, minerally, and truffly and irresistible. Try pairing this California masterpiece with a Barolo, or a glass of prosecco and some Quicos de Chocolate®.
“This is a cheese you’ll want to have on hand for any unexpected guests. This goat’s milk cheese sets itself apart with its silky creamline and beautiful flecks of black truffles. It’s rich, mineral flavor blooms as you eat it, and its umami truffle finish pairs perfectly with a drizzle of smoked olive oil and some candied oranges.”
Pasteurized Cultured Goat's Milk, Salt, Truffle (Tuber Aestivum Vittadini), Enzymes
Allergens: Milk
- Cheesemaker Mary Keehn gives her signature Humboldt Fog a tangy update with the Truffle Tremor.
- The cheese is defined by three distinct parts: its minerally bloomy rind, a savory, oozy creamline, and a lemony cheesecake-like paste that surrounds ribbon of aromatic Italian black summer truffles.
- Made from goat’s milk, the cheese ripens from the outside in, as the cultivated mold used to create its rind starts breaking down the proteins in the paste.
- Italian black summer truffles add richness to the wheels, and the flavor of the cheese becomes more intense the longer it ages.
- Like many Cypress Grove cheeses, Truffle Tremor is highly-celebrated, winning Best of Class at the 2019 US Championship Cheese contest.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.
- Cheesemaker Mary Keehn has built her career on making healthy food for her family, and in 1983 she founded Cypress Grove Cheese to fulfill this purpose.
- Located on the rural north coast of California, Cypress Grove uses goat’s milk to make soft-ripened cheeses blended with bold flavors, which have won numerous awards.
- Keehn’s iconic Humboldt Fog and its line of ash is one of the most-copied styles of American cheese.
- Beyond the most copied, it is highly-awarded, winning Best of Class, American Cheese Society 1998, 2002, 2005, 2019, and Best of California, California State Fair 2019 – just to name a few.
- Cypress Grove exports its products to over 40 countries around the world.
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