“How many cheeses do you have to eat to become a cheese expert?” someone asked me recently. As if there’s a checklist. I’m not counting, but I did add several remarkable new cheeses to my life list last week. I led a tasting of “New Arrivals from Europe,” including the beauty pictured above, and I was blown away by these newcomers.
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Travel woes: (clockwise from upper left) Camembert au Calvados; Clochette; Burrata; French ashed cheeses
Maybe cheese wasn’t the first thing you thought about when President Trump announced a 30-day ban on flights from Europe last week. But cheese is, indeed, a victim. It won’t be getting on planes, either. All those lovely soft spring goat cheeses from the Loire Valley…fresh mozzarella and burrata from Campania…delicate robiolas from Piemonte…these cheeses and many others have effectively had their passports revoked. “Trump said it’s not going to affect cargo, but it doesn’t work that way,” says Stephanie Ciano of World’s Best Cheese, a major importer.
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Will 2019 be the Year of German Cheese? You read it here first. France, Italy, Spain and Switzerland keep U.S. cheese counters bountiful, yet German cheeses account for barely a blip. (Let’s put aside Cambozola, the supermarket staple.) But if the exquisite cheese pictured above is any indication, Germany’s cheesemakers have the milk, the know-how and the respect for tradition to create some real dazzlers.
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