Hot damn, I've got breaking news!
Well, for a food writer.
This morning, at the Association of Food Journalists conference in San Francisco, I sampled a cheese that hasn't yet hit the market. And it's made by Cowgirl Creamery. And it's really, really good. In Northern California, that qualifies as news, man.
It's called Farallon (after the Farallon Islands), and it's a very soft, bloomy-rind cheese. Starting with fromage blanc, they stir in some crème fraîche, form it into little patty cakes, and then innoculate the cakes with candida and some other flora I didn't manage to transcribe. They bloom and ripen for about a week and Voilà! A delicate, fresh, creamy, perfect little button. With some fresh berries, or honey and figs, this would be your new favorite cheese. Look for it in stores by the end of the month.
You heard it here first, folks.
Speaking of cheese, I also got to meet Laura Chenel today. My new hero.