Cheese or bath bomb? You decide.
I, for one, am having a love affair with this goaty disk, dredged in fennel pollen and lavender. It’s a good cure-all for a gray-weather hangover, and I’ve been enjoying it for breakfast. It goes nicely with Rose Earl Grey and thin toast. You don’t want to overpower the herbiness of the fennel pollen, which lends a hint of licorice.
Licorice and goat cheese? Oh, don’t be irritable.
Purple Haze is made by some of the best dairy dreamers in the business, Cypress Grove – makers of the legendary Humboldt Fog. One of their most recent creations, Truffle Tremor, was featured on this blog when it won top honors at this year’s Fancy Food Show in New York.
The folks at Cypress Grove don’t mess around. Founded by Mary Keehn (a goat hobbyist turned breeder), this California cheese company is recognized as the premier artisanal goat-cheese maker in the country. If you’re on a quest to learn about artisanal cheese in America, Cypress Grove is a good place to start.
In fact, this month Cypress Grove is running a holiday special, where you can have three of their award-winning cheeses over-nighted in a tote bag for just under $50. Pretty cute. A good gift for the tough-to-please foodie on your list. The special includes a wedge of Truffle Tremor, a wheel of Fog Lights (a mold-ripened cheese, covered in ash), and an herbed chevre.
Tonight, I’m going to try a recipe off the web site: Purple Haze-stuffed figs, served warm, with honey. Meow. It’ll be perfect to serve to a few food nerds who are coming over for a game of Agricola – my other recent obsession. Think wooden animals. Think Euro games.
Hey, if I can’t have my own goat farm, at least I can pretend. Plus, the game pieces look kind of like cheese cubes.