The Best Cheese I've Ever Had
… in one of the weirdest towns I’ve ever been to in my life.
I tried this delicate, life-changing cheese in a tiny California town called Los Olivos while visiting wineries with my mom. I have been unable to find it since.
The day began like any other (in Santa Barbara). We hit the road to drive the hour plus to Solvang where we planned to stay two nights and go to Los Olivos (one town over, but slim accommodations). Los Olivos is tiny but known for a cluster of fun wineries and one fabulous restaurant, Bar Le Côte, which we had a reservation.
Solvang leaves much to be desired, unless what you desire is a Danish Disney World. We thought we had entered another planet; seriously, the entire town is a replica of an old Danish town. Without boring you or offending anyone with the details, we ended up shortening out trip to one night (which we never, ever do).
HOWEVER…. while I said I TRIED this cheese in Los Olivos, I found it in Solvang. And I will forever be indebted.
In an attempt to quell our disturbing feelings about Solvang, after dropping our bags at the hotel I searched Yelp for a Cheese Shop. That afternoon, we had a reservation at Carhartt Family Wines, a casual, funky spot where hot male staff wear Carhartt (men’s workwear brand). They allow you to bring in your own food so I thought cheese and crackers would be ideal.
Boom! Cailloux Cheese Shop was right across the street from our hotel. We I walked over. The woman behind the counter made a few random recommendations for fresh goat cheese (great, but nothing new) before smirking and saying, “Well…do you want to know what my FAVORITE cheese is?” Wasn’t that obvious? Yes!
OUT SHE PULLS…
She saids, “it is a 3-milk cheese that is fresh, delicate, buttery, and perfect with honeycomb”. We are sold without trying it.
Many of you may recognize Alta Langa for their better-known La Tur cheese, which is sold at cheese shops all over the country. La Tur is fine, but NOTHING COMPARED to il Nocciolo.
THE FACTS
The website states, “this little delight, with its thin and soft rind, is obtained from the three milks mixed together in a harmonious equilibrium, patiently matured for about 24 hours. Thanks to its creamy texture, it melts immediately in the mouth, revealing a light acid note perfectly combined with the sweetness of melted butter aroma.”
Cow, sheep and goat’s milk.
It is shaped like an adorable little golden cube, with a delicate rind that opens to almost fresh ricotta-level buttery goodness.
Murray’s describes it as “supremely creamy and bursting with butter, this sweet square from Caseificio Dell’Alta Langa is a bite-sized block of pure delight. …this soft cheese is only aged for a day before it emerges with a thin white rind and mellow straw-colored paste. Il Nocciolo, which means ‘hazelnut,’ or ‘hazelnut tree’ in Italian, speaks to the nut-sized nature of this cute cube. Alta Langa, located in the Piedmont region of Italy, is known for utilizing local recipes and natural processes to create beautiful, world renowned cheeses like Il Nocciolo without the addition of preservatives. With melt-in-your-mouth silkiness and a flavor like fresh bread and butter, this bright and sweetly acidic cube pairs perfectly with a warm baguette and a glass of bubbly.”
il Nocciolo, left.
Above is the iconic il Nocciolo, stage left. As you can see, it is extremely light and airy. Combined with the honeycomb on a cracker, this was the best bite of cheese I’ve ever had.
Thank you.
