I don’t think Planet Cheese readers need the Federal Government to tell them that full-fat dairy is healthy. We know that. But I also think most of us don’t consume artisan cheese for the nutrients. We eat it for pleasure, and there’s little pleasure in low-fat cheese so why bother? Personally, I follow the example of the late Robert Mondavi, who lived—and lived well—into his 90s. “Moderation in all things,” proclaimed the vintner. “Even moderation.” That’s why we have double-cream and triple-cream cheeses. When you crave a little over-the-topness, these luscious creations meet the moment.
Read moreDouble Your Pleasure
A cheese debut from Jasper Hill Farm is always a news event, but when the debutante is a crowd-pleaser like this one, I can almost hear the stampede. If you love buttery, silky double- and triple-cream cheeses—and retailers say you do—this Vermont beauty should go on your bucket list. It launched only last November so shops are just getting their first shipment, but you can probably locate some Sherry Gray now, before its fame spreads. Peculiar name for a cheese but, as always with Jasper Hill, there’s a back story.
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