Mixed milk cheese always seem to remind me of that song (or vice versa) as they often have that mysterious frankenstein feel to them. I'm probably not making my point particularly clear, but the idea is that mixed milk cheeses are yummy.
Enter the Vermont Butter & Cheese Cremont. Cremont combines creamy+vermont to convey the double creaminess of this cheese. This cheese is part cow/part cow cream/part goat. I love the description from the VBC website so here you go:
This cheese has become an immediate favorite in the shop. It cries out for a little fig spread or a smear of honey. Let it sit out of the fridge for a good long while and wowee wow.Cremont is a mixed-milk cheese combining local fresh cows’ milk, goats’ milk and a hint of Vermont cream. This cheese is a celebration of Vermont Butter & Cheese Creamery’s terroir: Vermont cream, goats’ milk, cheese know how and good taste for luscious cheese.Twice a week we drive across Vermont to the 20 Family Farms to pick up fresh goats’ milk. Our cows’ cream and milk comes from a local Coop of 500 family dairy farmers in northern Vermont. The cream is separated in the morning and delivered fresh — within few hours — to the creamery. We believe that pure milk makes the best cheese. Vermont land, the pasture and soil, the seasons, the special care of the goats and cows can all be tasted in our cheeses.Milks and cream are blended together and then pasteurized. Then a special cocktail of yeast and mold are added to create its unique flavor and naturally coagulate the milk overnight. The next day, the fresh curd is shaped by hand into Cremont-size cylinders. Fresh cheeses will first be moved into a drying room to prepare the rind to grow and slightly dry the surface of the cheese. After 1 day, cheeses are then moved into our aging room where thegeotricum yeast will slowly grow on the surface of the cheese to create its unique wrinkled cream colored rind.Cremont, also called the Cream of Vermont, combines the nutty taste from of our crème fraîche, the creamy texture of our Bonne Bouche, and the wrinkled geotricum rind of our Bijou.An American original crafted in the bucolic Green Mountains of Vermont that has already found its place on the cheeseboard.