Picking the right cheese can be overwhelming—there are so many choices—so we had a quick cheesy chat with local cheesemongers Ivan Rodriquez from Foods of Nations and Elias Reyes from Feast!, on what they look for in the perfect fromage. Hint: Manchego for the win.
C-VILLE: Cow, sheep, or goat’s milk cheese?
IR: To me, I would have to say sheep cheeses are the best. My favorite quality is the nutty flavor typically found in most sheep cheese. Unlike goat cheeses, they aren’t usually tangy but consist of a buttery richness that is very approachable to the majority of people interested in cheese. Sheep cheese has something to offer to every cheese-lover.
ER: All are unique, but goat’s milk is my choice because it has a more powerful flavor that shines through when cooking and making a cheeseboard. Our goat gouda is my favorite and is always a hit with children and adults. The local dill and garlic chevre is a customer favorite spread on our housemade crostini.
What’s one must-have cheese you have at home?
IR: Truffle manchego to me is an absolute must-have. Manchego is one of the best cheeses in the world and comes in a variety of ages and flavors, but truffles take this to another level. Truffles add a nice mushroom flavor with a wonderful aroma to the cheese itself.
ER: With our broad selection I can’t keep it to just one, so… My must-have-at-home cheeses are the one-year aged Vermont Shelburne cheddar for making grilled cheese sandwiches for my son, and our Reserva Spanish manchego for the rich, nutty flavor of sheep’s milk that goes great with an after-work beer.