Skagit Food Co-op blog:

the Cheese Whisperer

The Cheese Whisperer: Keep on Trucklin’

trucklesVisit the Co-op’s Cheese Island now to pick up adorable farmhouse cheese truckles before we sell out for the season. These hand-dipped treats are only available while supplies last!

A truckle is a miniature wheel of cheese that has been dipped wax to preserve its natural rind. Most commonly found throughout the United Kingdom, they often appear in America for a short stint during the holidays. Truckles are great fun to bring to parties or give as gifts. Enjoy their cheesy contents by gently slicing off the wax lid and cutting wedges to serve. When finished, simply pop the lid back on the truckle and store in a refrigerator. Once opened, consume in 3-5 days.

Choose from three types of truckles: Long Clawson Dairy’s Wensleydale with Cranberries Truckle is a smooth and mild crumbly Yorkshire cheddar studded with dried cranberries, makes a delightful breakfast or dessert cheese. For more on Wensleydale with Cranberries, see the figdatecakeearlier Cheese Whisperer post, Calling All Cranberries. We also have some London Cheddar Truckles from the Westminster company. This natural aged traditional cheddar makes a perfect companion to fresh apples, pears and toast. Or choose a Cahill Porter Irish Cheddar Truckle, made with the addition of smoky, malty flavor of porter beer. It has slightly bitter, roasted grain overtones that pairs nicely with smoked meats or dark chocolate, and certainly with dark beers. Or try serving any of these three cheeses over a green salad with roasted nuts and a simple vinaigrette dressing.

Enjoy these truckles with artisan Spanish fruit and nut breads from the Mitica company. These handmade cakes are made with high quality Marcona almonds, known for their buttery, salty flavor and ability to pair with most any cheese. Choose from Date and Marcona or Fig and Marcona. Each cake is now only $4.99 (regularly $7.99) for a limited time!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.