When I told you I’d be eating healthier I promised that there would still be talk of cheese around these parts, and I never go back on a promise. I really wanted this week’s cheese to be another new discovery, but alas my cravings led me to an old favorite instead: Constant Bliss from Jasper Hill in Vermont. If the name sounds familiar it may be because I waxed poetic about the chocolate dipped Constant Bliss created by Laughing Moon Chocolates I sampled at the Vermont Cheesemakers Festival back in August. I’m pretty sure if I could pick my last meal, that chocolate would be how I would end it. But even without a chocolate coating, this cheese is pretty fantastic, hence its repeat appearance.
This cheese is made from Ayrshire cow milk and slow ripened before sale. The breed of cow is worth noting because milk they produce has small fat globules, which break down easily in the ripening process to yield clean and predictable flavors. It also happens to be the same breed of cow that produces the raw milk I buy for my home cheesemaking.
If you judge a cheese by its exterior you might find this one intimidating. Its edible bloomy rind is wrinkled and a bit lopsided. It’s almost brain looking. When cut it gives way to a creamy, yet dense interior. My favorite part is the ring of cheese right under the rind that has broken down more than the middle. It’s a little more gooey and riper in texture, while the middle is a little denser and milder. Overall I found this cheese to be buttery and a bit earthy. However, the flavors of this cheese do vary seasonally as characteristics inherent in the milk change.
My only disappointment was that this cheese seemed a little on the young side. I would have liked the interior to have broken down a little more, with a larger ring of gooeyness under the rind.
I know better for next time, especially since The Cheesemonger at the kitchn recommends that we “search for one with a supple texture and bounce when squeezed (think of the feel of a finished cake).”
Still, I enjoyed this cheese very much, especially with some mild mustard and some orange marmalade that remained from my CSA share. It’s a great addition to any cheeseboard, especially in place of the more expected Brie.
{ 10 comments… read them below or add one }
We have to look for cheeses from Jasper Hill, haven’t tried any yet, would be curious to try the Constant Bliss.
I ate soooo much “fromage” while in France over the summer. Now I’m looking for good old cheese from the USA. So this was a great post. Sounds delicious!
It really looks like brie but sounds very different. I love how knowledgeable you are about cheese. Keep Fromage Fridays coming
Natasha – Their cheeses seem to be pretty widely distributed so hopefully you will have no trouble finding them. Bayley Hazen Blue is another favorite of mine that they offer. Also, even if you don’t find any cheeses made by their cows they also age cheeses for other dairies. In particular, they do a Cabot Clothbound Cheddar that is quite delicious.
Melissa – I imagine. Sadly, the one time I was in france I was too immature to appreciate how great the cheese was. My dream is to now go back.
Elina – Glad to know you enjoy it. Yes, they do look similar. It’s because they are both bloomy rind cheeses. However, the flavor and texture of the interior is quite different. It’s much more solid and less goey and not quite as redolent of butterfat.
Oooh, I LOVE Constant Bliss – it was served to us when my husband and I went to L’Espalier for our anniversary in Nov. and I’ve been hooked ever since. I find it’s pretty accessible, too – people are curious about it and end up liking it (unlike some of the stinkier ones I also love . . . like Epoisses Affinee).
I. Love. Cheese. And I will most certainly be searching this one out!
Funny you mention “The Cheesemonger”! Nora is one of my best friends from college, and she was actually over just last weekend and recommending the Cowgirl Creamery Red Hawk Triple Cream to me. I bought a round and it’s absolutely delicious. That girl knows her cheese! Look for her on the Martha Stewart show too — she is one of the 3 assistant chefs
Sarah – I agree. I’ve been trying to search out more approachable cheeses for this feature since I will admit I tend to be a fan of the stinky, runny, and ripe. You are completely right in that this is a great cheese for someone who wants to branch beyond the basic, but may not have a taste for riper cheeses.
Jen – What a small world. I’m jealous you know her! Red Hawk is another one of my favorites. We tend to find it less frequently out here than Mt. Tam but the flavor is so much richer. When I was in CA for the Foodbuzz Festival I comtemplated trying to take it back and praying it would make it.
Ha! When I saw this photo on Google Reader I thought it was some sort of white-chocolate nut-butter cup!
River -You’re adorable.
Kelly, I love all cheeses Jasper Hill, and will have to try this one. I hope you had a great holiday season, and that all of my unsent email thoughts (darn computers) for you came true.