Cheese
Brebirousse de Argental
Pasteurized Sheep | Aged 30 Days.
Made in cooperatives in the South West of France.
Brebirousse is a rare soft sheep cheese. Don't let the red crust fool you this is not a washed rind, but the flavor is still full and funky. The first thought when this one hits your tongue is cream cheese. It has a thick, gummy texture and a rich backbone balanced by lactic tang. Wait one second and the flavor will devolop into an hearty animaly punch.
Rennet: Animal
Pairings: Local Reds and Whites (Bergerac sec anyone?) Champagne, Pilsners
Brie de Nanjis
Pasteurized Cow's Milk | Aged 30 days
Made by Fromagerie Rouzaire, Tournan en Brie, France
Brie, the poster child for fancy cheese, gets a bad rap. Sure, there is a lot of crappy Brie out there. Sure, the raw milk stuff is generally more flavorful. But, there are some firms that care and they make excellent, pasteurized, French Brie for export. Rouzaire is one such firm. They make several varieties of Brie de Blanc; the only real difference is the shape. All of them are bulging, not runny, when ripe, and have flavors of garlic, mushrooms, and just shelled peas.
Rennet: Animal
Pairings: Champagne or Pilsner Beer.
Fourme D'Ambert
Pasteurized Cow | Aged 2-6 months
Made By Millerdome, Near Auvergne, France
France's secret weapon answer to Stilton, Forme is an ideal little blue. The region of production is much smaller than its cousin D'Auvergne. Consequently the cheese tends to be of a higher quality. The paste is slightly more knit than Stilton, with a more mellow, yet more present mold. The flavor is buttery, salty , and full, with a nice kick of animal flavor on the final note.
Rennet: Animal
Pairings: Sauternes, Port, Porter.
Roquefort
Raw Sheep's Milk | Aged 3 months and up.
Made by the concern of Gabriel Coulet, in Rouergue/ Les Causses, France.
Coulet's Roquefort production began in "la petit cave", a small wine celler he dug under his house in 1872. In it, he discovered a fleurine, one of the keys to the caves that make roquefort famous. Coulet is one of a handful of producers that make Roquefort, and one of the three best. Roquefort is easily one of the best cheeses in the world. Its paste is salty, sticky and crumbly; It is both sharp and sweet, with a long sheeps milk finsh and a biting blue mold. You'll be hard pressed to find stronger cheese or a better finish to a meal.
Rennet: Animal
Pairings: Sauternes or Eisbok
Selles-Sur-Cher
Pasteurized Goat's Milk | Aged 2-3 Weeks
Made By Fromagerie Jaquin, in the Cher, Indre, and Loire-et-Cher, Loire Valley, France.
When the moors were forced out of France, they left behind goats and recepies for cheese. In the Loire, the tradition stuck, and blossomed as every village made its own local speciality, in hundreds of shapes and sizes. Selles-sur-Cher is a small disc shaped round. The cheese is coated in ash to encourage mold development on the rind. Stinky Bklyn aquires the cheese at about 1 week of age, and ages the cheese another 1-2 weeks. We look for the cheese to be denser and chalkier, and to develop a salty, flinty, goaty backbone to counter the naturally tart flavor of the cheese.
Rennet: Animal
Pairings: Sauvignon Blanc, Rhone reds, and Cabernet Franc. Also excellent with Hungarian Tokaji, and Off Dry wines from Anjou.
Tomme Crayeuse
Pasteurized Cow's Milk | Aged 60 Days +
Made By Fromagerie Schmidhauset in the Savoie, France
A new Cheese invented by affinuer Max Schmidhauser, Tomme Crayeuse looks like it might be like Tomme de Savoie until you cut it and discover the melting, perfect paste that dwells within. The cheese has two distinct ripeness levels: a slightly under ripe center that is chalky and tart, and an edge that is creamy, racey, and just about the best stuff ever. If your lucky that edge will have almost or completely overtaken the center. The cheese will be runny, and a mix of sour and salty, with a hint of grass, beef, and a strong vegital flavor.
Rennet: Animal
Pairings: Pilsner, Champagne and other sparklers. Pinot Noir.
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