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The February, 2008 tasting
Fougerus Région Ile de France Fougerus is a bloomy-rind cow's milk cheese from Tournan, in the Ile-de-France. It is similar to Coulommiers and squarely in the style of a Brie. The name Fougerus comes from the word "fougère," meaning fern, after the single fern frond adorning the top of each wheel. Below the frond is a fluffy, white rind concealing Fougerus' soft, creamy paste. Fougerus is wonderful with a hunk of crusty French bread and a tall glass of simple French wine. Chaource Région Champagne Ardennes Chaource is named after the small town in France where it has been made since the early 14th century. While this cow's milk cheese is reminiscent of some of the most decadent triple crèmes, it is in fact only a double crème! The taste of Chaource has hints of mushrooms and a creamy and smooth finish. Morbier Région Jura Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of ashes separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. The process was developed when secluded farmers couldn't make it to the village. There was not enough milk to fill the round molds so they would fill it halfway with the morning milk, sprinkle wood ash on top of the milk to keep a crust from forming, and then add the evening milk to top it off. Originally Morbier was made from leftover curd for the personal consumption of Comté cheese makers. The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market. These are made in other départements and do not have the same integrity of flavor as AOC versions.The aroma of Morbier is found somewhat objectionable by some, though the flavor is rich and creamy, with a slightly bitter aftertaste.The ash has no flavour. It is added between steps to prevent a rind from forming during the ageing process.
Tetoun Région Provence
Description: In the Alpes of the Haut Provence, and on France's Mediterranean coast, the 15th February, the day of St Agatha, is dedicated to women. They gather together and enjoy a feast. On this occasion this cheese is one of their delights.
Texture:Soft and supple pate. Clacbitou Région Bourgogne Clacbitou, like Charolais, hails from the eponymous region of Bourgogne. A simple, rustic, raw goat's milk cheese, Clacbitou can be consumed at any stage from young to mature. Aged only slightly, it develops a slight natural rind - a slip-skin. Its paste has a loose, melting texture, with the flavor of fresh hay and nuts. Locally, the cheese is produced in several formats: the "Minicalc," the "Racotin," and, of course, the "Clacbitou". One piece weighs approximately 10 ounces.
Banon Région Provence
The Banon is named after the village where it is produced. It was first produced in 1270. The chestnut leaves were used to keep the moisture and increase the conservation time.50 tonnes of Banon are produced yearly. It makes Banon the French AOC cheese with the smallest production.Made from unprocessed milk, the Banon is moulded by hand with a ladle. It is pre-matured for five days before being wrapped in dried chestnuts leaves. From this point on, maturing takes 14 days.
The Banon is sold wrapped in brown chestnut leaves and tied with raffia or straw. The cheese itself is of apale yellow creamy color. |
Bleu de Sassenage Région Rhône Alpes
This traditional mountain cheese, a sweet bleu, was first made by monks, and the recipe spread to the surrounding villages. In a charter of 1338, Baron Albert de Sassenage allowed the free sale of the cheese made by people on his land. The Summer version has a simple flavour of the milk produced by cows grazing in the mountains and is characterized by a comforting roundness and the faint perfume of the mould.