Cheese, glorious cheese. Recently, I hosted a cheese tasting where we were incredibly fortunate to have Josh from Mouco Cheese expound on cheeses in general and their Camembert, Blu and ColoRouge cheeses in particular.

If you aren't familiar with Mouco (pronounced moo-co), it is a company based right here in Fort Collins since 2000 that has become internationally known. Owners Robert and Birgit met when they worked at New Belgium Brewery while making cheese at home together for four years before beginning commercial operations. Birgit calls on her German heritage and her master cheese maker father to produce award-winning soft-ripened cheeses.

Beginning with hormone-free milk just a few hours out of the cow from a local dairy, they pasteurize it on their premises. All of their cheeses are made by hand with no artificial colors, preservatives or additives. Cheese is a live food, and Mouco wraps its products in a special imported foil that allows the cheese to breathe. Plastic wrap kills cheeses, promoting spoilage.

Mouco's soft-ripened cheeses boast subtle, earthy flavors that develop complexity as they ripen. Each cheese begins as a firmer slicing cheese, progressing to a softer, runny stage. Be sure to note the dates on the outside of each package so you can purchase them at your favorite stage. I prefer them runny and gooey, but certainly not everyone does.

Many folks serve them as an appetizer or snack with slices of baguette, but they make a wonderful cheese course at the end of the meal, served with crisp apple slices or roasted pears. Serve wedges of these cheeses with winter salads, especially those that incorporate pears, apples or roasted beets or squash.

Soft-ripened cheeses are wonderful for cooking, as they melt beautifully. Use the Blu or Camembert to top roasted vegetables just before they come from the oven. Use the ColoRouge to top a pizza with thinly sliced smoked ham and caramelized red onions. Blend the Blu into sauces for beef, or just top a grilled or pan-fried burger with a dollop of the Blu or ColoRouge.

Visit www.mouco.com for recipes that will inspire you to create your own delicacies. In the meantime, try this recipe created by Mouco:

Chili Chicken with Camembert

Serves: 4

Ingredients

4 (6 oz.) boneless chicken breasts, sliced thin

1 teaspoon each cumin, paprika, basil, oregano, thyme and rosemary

pinch nutmeg

2 tablespoons olive oil

2 tablespoons fresh cilantro, chopped

juice of 2 limes

1 baguette loaf, split in half horizontally, then vertically to make 4 pieces

5 (1 oz.) slices Mouco Camembert cheese

avocado slices, grilled onions and jalapenos for garnish

Instructions

Marinate the chicken in cumin, spices, nutmeg, olive oil, cilantro and lime juice for 2 hours in the refrigerator. Preheat the grill or an indoor grill pan. Grill the chicken for 3 to 4 minutes per side until done. Serve on the baguette slices with the Camembert, avocado, onions and jalapenos for a beautiful open-faced sandwich.

Bon appétit!