Who Moved My Cheese?

Two new cheeses have been spotted on the menu at The Blind Monk. Moses Sleeper–the name comes from a Revolutionary War scout who was killed along Greensboro’s Bayley Hazen Military Road–is a bloomy rind cheese with a meaty, buttery flavor and earthy aromas from the Cellars at Jasper Hill Farm. Brie lovers will love this complex yet subtle American rendition. The cheese pairs well with a number of our craft beers and wines, particularly our IPAs and dry and full-bodied roses.

 

Bonne Bouche, or “good mouthful,” is a Loire Valley style cheese and the flagship of Vermont Butter and Cheese Creamery. It is a geotrichum-rinded aged goat cheese, which means it is surface ripened with a microorganism–Geotrichum Candidum–that neutralizes or de-acidifies the cheese surface and allows other molds, yeasts and bacteria to grow. These other molds, yeasts, and bacteria produce enzymes that break down the cheese’s protein and fat, creating that creamy, tangy paste and rich aroma. Geotrichum’s signature is that wrinkly, brainy surface. Humboldt Fog lovers will fall in love again! Bonne Bouche pairs particularly well with Sauvignon Blanc and wheat beer.