While wandering through the Grand Army Plaza Farmer’s Market on a recent 101° Saturday, I was momentarily distracted from the withering heat by the Cato Corner cheese stand (their thuggishly aromatic Hooligan has long been a favorite of mine). Having recently tried the Camembert au Calvados in Switzerland, I was curious about the Rapple Ree, which is their Fromage d’O’Cow rubbed with apple marc — a type of apple brandy — from Connecticut’s Westford Hill Distillers.
By the time I got it home, the cheese was practically melted, oozing and drooping on the plate. In flavor it was pungent, a cow’s meadow, with a hint of apple and wood, sweet, slightly nutty, a little briney, and delicious. The texture was creamy and smooth with just a little grain. This particular slice was not as stinky as some alcohol-washed cheeses can be, but had just enough kick. I’ll definitely be picking up more of the Rapple. (Side note: I happened to pop some blueberries into my mouth after eating this and found the pairing worked oddly well)