Truffle Tremor for Brunch
Call me old fashioned: on the weekends I still like to read The New York Times. A paper copy. When it lands on the stoop, I fly out of bed and down the stairs. If there is a whisper of cheese in the crisper, that comes out, too. Then it’s off to the patio for a private brunch, all cheese and ink and birds.
Yesterday, I brought Truffle Tremor.
Imagine a frittata of clouds. Truffle Tremor has the airy quality of whipped cream cheese, but it’s made from goat’s milk so it has a true feeling of lightness. (I bearly knew I was off my pillowtop and on the patio.) As it ripens, it “melts” a little under the rind, forming a sumptuous creamy layer. Flecks of black truffle add earthy fragrance, an understated taste of musky ‘shroom.
A friend of mine once said, “Eating Truffle Tremor is like kissing a man with stubble.” So there’s that — it all depends on how you want to wake up and greet the morning. To me, every bite of cheese is a kiss.
Suggestions for a Truffle Tremor Brunch
Toast some sesame and everything bagels.
Set out wildflower honey (any light-colored shade will do).
Cut a slab of Truffle Tremor and let it relax while you make tea or coffee.
Serve stone fruit, blackberries, or blueberries.
Finding: Truffle Tremor is produced by Cypress Grove in California, makers of the iconic Humboldt Fog. Look for TT at reputable cheese counters — I have seen it at Whole Foods and Wegmans. You can also order it online from Cypress Grove.
Pairing: A mimosa would be most appropriate with Truffle Tremor for brunch. Later in the day, plain ol’ Prosecco or a crisp white. If the cheese is very ripe, lean on something sweeter, like a Chenin Blanc. Wheat beers love goat cheese. So does fresh veg (celery, cuke) and almonds or walnuts.