Spruce Up That Cheese Plate
Spruce-wrapped cheese is one of my favorite choices for a crisp autumn evening: they’re sexy and spoonable with a woodsy scent and a meaty flavor. This style of cheese originated in the Alps, when farmers would use the off-season milk to make a cheese for their families. The milk was so rich that, as the cheese ripened, it would liquify and fall apart. To keep the wheels intact, farmers wrapped them in a strip of spruce bark, which also lent a sweet, piney quality to the cheese,
kind of like what happens to whiskey in an oak barrel.
There are many different spruce-wrapped cheeses to try, from European classics like Vacherin Mont d’Or and Forsterkäse to American takes like Rush Creek Reserve or this Greensward. here