I have developed, a sincere and honest, lifetime addiction to Humboldt County’s finest, most captivating specimen of enchantment and bliss. No not marijuana. I’m talking about Truffle Tremor CHEESE.
Unassuming at first glance, take a closer look. Breathe in its peppery aroma. The snowy white exterior begins to release from its creamy and decadent counterpart. Taste the different layers of textures throughout which makes this cheese, that much more interesting. The earthiness of goats cheese is unprecedented. Pairing with truffles has become classic. But to make these two glide in harmony across your palate in such a perfect wave is genius.
Holy F*** I have to hold back completely right now from picking it up off the counter and eating it whole. One bite, and you can’t believe how much you enjoy it. The layers will slowly unveil themselves as you begin to slightly chew, smile, swallow, and go back for much more.
Cypress Grove is the dairy farm where this cheese originates. Mary Keehn is the reason behind one of the most balanced, richest, and divine creation of our modern day. Are you impressed with Iphones and hybrid cars? I believe Truffle Tremor will graciously leave them in the world of outdated technology. You think that’s cocky? Parmesan cheese, a.k.a., Parmigiano- Reggiano goes back to the year 1348. Where will your Iphone be 700 years from now?? Ha! Cheese wins!!!
Pasteurized cultured goat milk, salt, truffle (Tuber aestivum Vittadini), enzymes
Size of Wheel
3 lb / 1 per case
6 weeks uncut
Ripened Goat’s Milk Cheese
To maintain original condition: keep cheese cold (33F – 35F) and wrapped in waxed paper. Never use plastic wrap!! Cheeses need to breathe.
To speed ripening: place in a warmer part of refrigerator and increase humidity.
To serve: Remove from the refrigerator only the portion you plan to serve, and bring to room temperature. Rewrap in waxed paper.
Award Winning accomplishments :
Gold, Outstanding Cheese or Dairy, NASFT, 2009
Gold, California State Fair Cheese Competition, 2009
First Place, American Cheese Society, 2009