The Cheese: Heinennellie

[Pigging by Wilfrid: March 6, 2017]

Here's an interesting one: Vulto Creamery's Heinennellie. look familiar?

Of course, it looks, smells, and to some extent tastes, very like the great Vacherin Mont d'Or (or Hauts Doubs). Let's look at the specs.

Raw cow's milk, a spruce bark band: same in both cases, so no surprises. To me, this lacks a little of the sweetness of the original Vacherin, but that takes no account of batch variation.  It's a very good effort.

Drink with any wine, really.

I also picked up some Caerphilly, surprisingly aged.  It's usually served in the UK as a young cheese, and used a lot in cooking because it melts well.

The aging honestly didn't add much.  It looks very pretty, but Caerphilly is not a nuanced cheese.  Both of these came from Foster Sundry in Bushwick, where you should also go to buy the house-made sausages and pâtés.