Top 5 Soft Cheeses From Murray's Cheese Bar (in Kroger)
|Photo by Joanna O'Leary|
|You had me at triple cream.|
3. Cambozola. Although I tend to be a harsh critic of food portmanteaux, I readily forgive the makers of "cambozola," a hybrid of gorgonzola and camembert. Its sharp, almost vinegary taste is tempered by a smooth, friendly spreadable texture. Cambozola is remarkable with Ritz crackers and performs even better crumbled on top of gnocchi.
2. Saint Angel. The aptly named Saint Angel is a divine-tasting triple crème cheese -- and in case you don't speak the French, that means "triple cream." Unsurprisingly, this pungent, very fatty cheese is likely to melt in your hand before it melts in your mouth, so find some sesame crackers, stat, to corral the delicious ooze.
1. Époisses. Really, really stinky and really, really good. Époisses is aged for many, many years in French caves, which is how it acquires its distinctive, strangely appealing stench (some liken it to feet, in a good way), buttery brown rind, and runny mouth-feel. Each small wheel is packaged in a cute balsa-wood box that serves the practical purpose of shielding non-lovers. But this measure wasn't good enough for French transportation officials, who banned it from public transit.