When you think about double-cream cheeses, bloomies probably come to mind, right? We’re fans of quite a few double-creams, such as Sweet Grass Dairy’s Green Hill and Vermont Butter & Cheese’s Cremont, and both are bloomies. But my mom brought along another double-cream in her Beecher’s goody bag when she visited last month, and there wasn’t a whiff of bloom on the triangle-shaped wedge. It was my introduction to Dutch Hollow Dulcet, a semi-soft double-cream made in Beecher’s Handmade Cheese’s New York location.
Named for the farm outside Albany where Beecher’s gets the 100-percent Jersey milk for this cheese, Dutch Hollow Dulce, or DHD, as I’m now calling it, is the cheese equivalent of a peanut butter sandwich on white bread. Please don’t take that as a dig – indeed, it’s a compliment. Thick, creamy and mild, DHD offers comfort and familiarity with each bite. It’s not overly salty or funky or exotic. It doesn’t leave you making up new adjectives like “meatirific” or “straw-streaked.” Instead, DHD makes you appreciate the rich flavor and smoothness of buttery, fatty, oh-so-wholesome milk and what you can do with it.
Slice it for a grilled cheese sandwich, melt it into a mac and cheese or shred it for fondue. Serve with apples, pears and sparkling cider for a family-friendly Sunday cheese plate. Eat it straight from the wrapper, like I just did. But however you enjoy Dutch Hollow Dulcet, just relax and savor each bite and remember – as much as we all love to analyze and dissect every cheese we meet, if you can’t just sit down and snack in peace, there’s little joy to gain from the experience.