The Daily Meal's Cheese of the Week is Truffle Tremor, a soft, bloomy-rind chevre infused with black summer truffles. Truffle Tremor comes from Cypress Grove, known primarily for Humboldt Fog, where it was created essentially by accident when founder Mary Keehn took an unsuccessful truffle chevre and inoculated it with mold, turning the failed cheese into a bloomy-rind fresh-ripened cheese. Today's Truffle Tremor is a perfected version of that formula-- an earthy, creamy chevre with a crumbly consistency and distinctive aroma.

Whereas most other cheeses that incorporate truffles (like pecorino) are aged, the fact that this remains so young really helps the truffles maintain a lot of their character. "A lot of the perfume of the truffle goes away in aged cheese," according to cheese expert Raymond Hook. "But even though it’s young, it’s still one of the few soft-ripened goat cheeses that can stand up to a red wine," he added. A young zinfandel or pinot noir is recommended.

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Photo by Jason Baxter