Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore Cremont.
What it is • Cremont, the fusing of the words Vermont and cream, is a pasteurized cheese that uses cow and goat milks along with cow cream that’s made by Vermont Butter & Cheese Creamery. The 26-year-old creamery debuted these 5-ounce wrinkled ivory wheels at last summer’s Fancy Food Show in New York and they were recently crowned best of class in the surface-mold ripened mixed milk category at the U.S. Cheese Championship in Wisconsin.
Inspired by La Tur, the tangy, cylindrical Italian mixed-milk cheese, the creamery wanted to make a domestic surface-ripened cheese in that style. When young, the mild cheese is buttery, nutty and tangy. As it ages — pay attention to the sell-by date — the pale-yellow interior will become more runny and the smell, or “barnyardiness,” will intensify.
To read the rest of the story, please go to: The Salt Lake Tribune
