Truffle Tremor: A Tangy Delicacy

To fully appreciate Truffle Tremor, it’s important to learn a bit about the creamery that created it, Cypress Grove, located in Humboldt County, California. Way back in the 1970s, the era of “processed cheese food” and other questionable culinary adventures, a single mom of four named Mary Keehn was looking for healthier dairy options for her kids. She got a couple of goats, then a few more... and ended up with lots of extra milk. Cheese, of course, was the perfect use for this overabundance, so Mary got into cheesemaking. She traveled to France, worked with the masters, and in time she became a master herself.  

The little dairy that Mary founded has grown into a thriving, multi-award-winning creamery that produces some of America’s most beloved gourmet cheese, including our featured offering, Truffle Tremor. This beautiful, soft-ripened cheese has a bloomy white edible rind that encases a tangy, earthy chevre studded with delicate pieces of black truffle. The flavors of acidic cream and rich mushroom balance each other beautifully. Its texture is cakey, and as it ages it develops a gooey creamline right beneath the rind that is flat-out heavenly.  

Truffle Tremor is elegant enough to take a starring role on a flashy holiday charcuterie board, but it’s equally at home melted on top of a burger (or a Beyond Burger). Serve it with candied oranges and port for a posh dessert. It pairs well with smooth red wines like pinot noir and cabernet, as well as semi-sweet champagne. Beer drinkers will enjoy it with a nice Belgian Dark or stout. 

Made with microbial rennet, this one’s vegetarian approved. 

Author: Linda Ledbetter, Boise Co-op Deli Data Coordinator