Photo by Becca Sabot
Alemar Blue Earth American Cheese
Is Brie the new American cheese? Would that offend a million Frenchmen? Do we care? Brie seems to be the one standard on the cheese board of the moment. For those not obsessed, this cheese by definition is a soft cow’s-milk cheese named for the French region where it’s made. It develops with a lovely white plush rind on the outside and a rich, creamy, mild inside. Of course there are variations, different methods to ramp up the flavor or the creaminess, but it seems to be a great equalizer amongst eaters.
We haven’t seen a lot of local cheese being made in the style of Brie, but perhaps that will change now that Alemar has debuted its Blue Earth American Brie, named for Blue Earth County, where the cheese is made. While akin to Alemar's outstanding award-winning Bent River camembert, as it’s made from a similar curd, this cheese definitely has its own personality. It’s grassier, and somehow more buttery than Bent River. When comparing it to standard supermarket Brie wheels, it has more character, more strength in flavor without being overwhelming, it makes a statement.
This will be my baguette companion and my cheese happy hour go-to. To find it in the metro, go to alemarcheese.com/locations.