Dear fellow food-lover,

Welcome to The Cheese Plate , a monthly email from Oldways with curated information about different types of traditional cheeses, with ideal pairings. Let The Cheese Plate be a guide to put wonderful traditional cheeses on your plate. Visit your favorite cheesemonger to find these delicious cheeses!
Surface-Ripened Cheeses
Decadent and gooey on the inside, surface-ripened cheeses are covered in delicious edible rinds. A word of advice, always try the rinds! You will love the flavor and texture. 

 To make a surface-ripened cheese, a mold called penicillium camemberti is added to the milk during production. When the mold is exposed to air at just the right temperature and moisture level, the cheese transforms. Rich earthy flavors develop, the outside of the cheese forms a soft, white rind on the outside, while the paste becomes creamy. Examples of this style of cheese include camembert, brie, and robiolas.
Adair
Producer: Jacobs & Brichford Farmstead Cheese Distributor: Fortune Fish & Gourmet 
Adair is produced seasonally in Indiana with raw milk from cows that graze on a rotation of fresh pastures. Its flavor starts with grassy notes, and is followed by a milky, earthy finish. With its beautiful rustic appearance and crowd-pleasing taste-there’s no shortage of ways to serve it. Sprinkle it on a cozy vegetable soup this winter, add a slice to a sandwich, include it on a cheese board with fruit and crackers, or melt it on a potato or a baked eggplant.  
Veigadarte
Producer: Rogers Collection 
Distributor: Rogers Collection 
Tangy and earthy, Veigadarte is made with pasteurized goat’s milk. If you ever find yourself hiking trails around the Camino de Santiago route in Spain, you may have a sighting of the goat breeds, Florida and Murciana, which provide the milk in this cheese. It’s a  gorgeous cheese with a white rind decorated by a light layer of activated carbon. The paste is both crumbly and creamy, and it works well in many types of dishes. Include it on your cheese plate with a touch of honey or with pesto spread on a nice crusty bread. Or, take a fresh herby salad to the next level by topping it with Veigadarte that has been heated on a hot skillet.
Triple Creme Brie
Producer: La Bonne Vie
Distributor: Gourmet Foods International 
When it’s time to indulge, you want a cheese that makes every nibble worth it. Triple Creme Brie by La Bonne Vie is a triple cream cheese with over 75% butterfat. An American cheese produced with a French technique, this cheese oozes with the flavor of cream and milk, accented with the characteristic earthiness of surface-ripened cheeses. Speaking of oozing, bake this cheese by itself or wrapped in phyllo dough for a luscious treat worthy of the most special celebratory occasions.
Featured Pairing:
Olive Bruschetta
Balance is essential to appreciate the intense flavor and texture of even the most delicious cheese. The salty, briny, acidic flavor of olive bruschetta offers a lovely contrast to a creamy, milky cheese. Keep your palate alert and happy with an olive bruschetta and surface-ripened cheese sandwich on a hearty whole grain bread. For a tasty salad, mix olive bruschetta with a bowl of cold lentils or couscous. Top it with a bit of warm cheese and enjoy!
You Deserve to Experience the World
with Chef Jamie Adams & Oldways