Cremont is like the cream puff of the cheese world. Its chewy ivory rind gives way to a double creamy, luscious goat-and-cows-milk center. It's so reliably delicious, so totally crowd pleasing, Cremont has inspired our own fantasies of leaving it all behind and moving to Vermont to make cheese for a living. But we'd settle for a road trip to Vermont Creamery, a bit of a cheese 'oliday.    

tip of the tongue

Bake it in a puff pastry with a sweet smear of blueberry jam.