Chow Town

Buttery soft Mt. Tam is a California dream

Triple cream Mt. Tam from California has developed a national fan base.
Triple cream Mt. Tam from California has developed a national fan base.

October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”

So I thought I would bring a different cheese to Chow Town readers every day in October. Stay tuned to see what delicious cheeses North America has to offer! There are sure to be some classic favorites and new must-haves that will suit everyone’s tastes.

Mt. Tam

Producer: Cowgirl Creamery

Place: Point Reyes Station, Calif.

Milk: Cow

Type: Soft-ripened, triple cream

This triple cream cheese is named after Mount Tamalpais in Marin County, California, and has one of the largest national followings that I have seen for a cheese. Just about every month someone asks for a soft, buttery cheese they had in California, and it is almost always Mt. Tam.

The flavor is buttery and lactic with a hint of sautéed mushroom. It is generally eaten rather young, when the center is still dense and flinty, but I enjoy it when it is ripened all the way, too. At that age it has a silky smooth texture with a little more pronounced earthy flavor. The fresh, organic milk used to make Mt. Tam gives it a really clean flavor that is hard to beat.

Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.

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