Cheese #4: Swedish Vasterbotten & Cheese #5: Rocinante Goat Cheese with Red Wine

Hello Cheese Ponderers from around the world! Just after last week's post I was gifted two new interesting cheeses for this week. The first was a thin block of Swedish Vasterbotten and the second was a wedge of a fine Rocinante Goat Cheese with Red Wine. When our dear friends gave us these cheeses they said they were looking for something that looked interesting and fun and I would have to say they were successful. As I was thinking about these cheeses as "gifted cheeses" I could not help but think of "gifted children". These cheeses, much like gifted children in the school setting were a little odd, with interesting qualities but very lovable. As I unwrapped these cheeses for our weekly cheese photo shoot I smelled both of them and had some initial concerns these gifted cheeses may be too similar based on their smells but just like gifted children the cheeses were very unique.

 Starting with Rocinante Goat Cheese with Red Wine, I must say I was impressed like I often am with goat cheeses. While many Americans consume tremendous amounts of cheese from cow's milk each year they must be unaware of the quality and richness of many goat cheeses. Rocinante Goat Cheese with Red Wine was very rich in flavor with a smooth texture. This was not the type of cheese that crumbles upon touch or dulls the blade of a knife with one cut but instead (listen closely) cut perfectly the way a chilled Colby Jack might. Before tasting, I judged this cheese the way we are all told not to judge books. The cheese looks like it could be seasonal with its deep red/purple rind and printer paper white body. Like many cheeses that have been cut from a full wheel of cheese there was a partial section of label still left on this wedge. From first glance the label could have been confused for a circus advertisement or a colorful candy wrapper meant to attract the interest of candy lovers. This goat cheese screamed fancy pants, with "Red Wine" in its title but oh-my, it was fantastic. The hints of red wine were subtle and brought out the cheese's smooth, rich flavor. This cheese gets two big thumbs up from this amateur cheese expert.

I said before that I was concerned the two cheeses would be too similar because of their initial smell, it was clear after eating the two cheeses that my nose was overpowered by the odor of one of them, Swedish Vasterbotten. This Northern European cheese had a light waxy coating which regular readers know I appreciate in a cheese. It had a strong "smelly cheese" odor and was very hard. When you look at it up close you may think it is a miniature Swiss Cheese with its tiny holes that are placed randomly throughout the block. The tough nature of Swedish Vasterbotten makes it hard to cut but after it is cut or broken into smaller pieces, it crumbles into even smaller pieces as if it is sad to have left its original form. On first taste, I was struck by its likeness in taste to a Parmesan that might be shredded over your soup or salad at an Italian chain restaurant that serves endless quantities of food. I would give Swedish Vasterbotten a grade of B+ because it was nice but seems to have few practical, daily uses.

Thank you to everyone who has been reading and enjoying Pondering Cheese and as always please feel free to leave your comments or concerns about the things you have read.

Peace, Love, and Cheese