Bestsellers
Stinky Cheese
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Vacherin Clarine - Perrin Vermot - cow's milk soft cheese - 8.8 oz/250 gr, France.
Fromager des Clarines in a wooden box.
Simply called Vacherin in the shops, it continues to ripen in the wooden box in which it is sold. This cheese is bound by a band of spruce, the scent of which permeates the cheese and gives it a distinct and pleasant aroma. The spruce band also helps the cheese keep its shape and should not be removed even when serving. The surface of the Vacherin cheese is moist and the rind golden and slightly reddish, with imprints of the cloth. The pale yellow pate is creamy. It can be spread on bread or boiled potatoes.
Appropriate wines: New Beaujolais, Jura's wines, Champagne.
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Morbier - Montboisse - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, France.
The rind of Morbier cheese is natural and rubbed, and the paste is supple and sweet. It is a mild cheese, originally made for personal consumption by the cheesemaker of Comte. Today, the black layer is a harmless vegetable product and purely decorative. The shape is round, with building sides and horizontal black furrow through the middle.
The paste is uncooked and pressed, the color is ivory to pale yellow.
Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines.
Fat in Cheese: 45%
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Pont l'eveque Grain d'Orge - soft washed rind cow's milk ctinky cheese - 7.7 oz/220 gr, France.
Packed in a nice wooden box.
Probably the oldest Norman, it takes two liters of milk to make one Pont l'eveque of 8.8 oz. After washing, the rind is moist and ochre in color. The pate is creamy yellow, fine-textured, and smooth. It sinks under finger pressure but has no elasticity. As the cheese ripens, the rind grows sticky and reddens, and small holes spread through the pate. Further ripening will result in pate that glistens with fat when cut. There are lingering traces of sweetness in the taste. During the affinage, the cheeses are washed, brushed and turned.
Compliments: This cheese goes well toasted with walnuts and grapes.
Appropriat...
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Taleggio - cow's milk soft stinky cheese DOP, cut cheese - 1 oz/454 gr, Italy.
The softest, creamiest member of the famous Italian Stracchino cheeses, Taleggio was first made in the valley of the same name, located in the historic province of Bergamo. Taleggio made its debut in the international cheese markets after World War I, around the same time as its cousin Bel Paese.
Its rough, rosy crust (inedible), pale yellow interior, and rich, buttery, fruity, and slightly salty flavor are what give Taleggio its individuality. Taleggio's soft, incredibly flavorful interior is creamy in texture and has a pungent aroma. The cheese imparts the essence of the Italian countryside.
Appropriate wines: Goes with a young red from Northern Italy like Valpolicella and Bard...
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Chaumes - cow's milk semi soft stinky cheese, cut cheese - 1 lb/454 gr, France.
Based upon traditional Trappist-style cheeses, this has proven to be one of the most popular of the modern French cheese varieties. This soft rind is bright tangerine-orange and the interior is smooth, supple and quite rubbery. Although it looks as though it is about to run, the cheese is actually fairly dense and feels wonderfully rich and creamy on the tongue.
Food compliments: Goes well on a mixed wheat roll or crusty french bread.
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Epoisses AOC - cow's milk soft cheese - 8.8 oz/250 gr, France.
Soft cow's milk stinky cheese, washed rind (wrapped in wooden box)
Epoisses is the name of a village in Burgundy where a community of priests developed the production of a specific cheese in the middle of the 16th century. It is now a protected name cheese that is only produced in 3 counties in France. During the maturation period, the rind of the cheese is washed with Marc of Burgundy. It adds taste and gives it a wonderful red color.
Appropriate wines: Perfect with dry white wine from Burgundy.
Fat in Cheese: 50%
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Langres Chalancey - soft cow's milk stinky cheese - 6.3 oz/180 gr, France.
As the name indicates, this cheese originates from the high plains of Langres, in Champagne. The Langres is a farmhouse and unpasteurized, washed-rind cheese. The shape is unusual, a cone or cylinder with a hollow in the top. To form the hollow, the curd is turned only twice during draining. The brightly colored rind is the result of continual washing, orange bacteria grow on the surface as well as some white flora or yeast. During the maturing period which takes 5 to 6 weeks, the cheeses are placed in humid cellars. The cheeses are regularly rubbed with brine, either by hand or using a damp cloth. The cheese is notable for its pungent smoky-bacon aroma. When young, the texture is firm and grainy...
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Livarot Grain d'Orge - sharp cow's milk cheese, soft and washed rind - 8.8 oz/250 gr, France.
Livarot, a spicy red-bacteria-ripened cheese, was named after a town in Normandy. The rind is washed and colored with annatto, and sticks to the fingers. The ripe paste has no elasticity and feels heavy and moist on the tongue. The cheese dissolves in the mouth, with a spicy flavor, close to that of dried meat. During maturing, the cheese is washed in water or light brine and turned regularly.
Compliments: Goes well as an appetizer on toast or with walnuts and grapes.
Appropriate wines: Tokay late harvest, young Pomerol. Port-wine, Muscat, Banyuls, sweet wines.
Fat in Cheese: 40%
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Mothais sur Feuille – goat milk soft cheese – 5.3 oz/150 gr, France.
This cheese was born in the Deux-Sevres region, where it is still produced on the farms. Goat’s cheeses, unlike mothais, are generally ripened in drier and better ventilated cellars than most of the other cheeses. The Mothais is the exception as it is matured in a very humid cellar with no ventilation.
The flavor is soft and delicate, it literally melts in ones mouth.
The maturing process of the mothais takes three to four weeks and the cheeses are dried out by placing them on a chestnut leaf. They are turned every four days. As the Cheese begins to age it gets darker and the chestnut leaf imparts a fragrant woodsy flavor to the cheese, Serve with a light, delicate re...
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Munster Welsche Haxaire - sharp cow's milk soft stinky cheese - 8 oz/220 gr, France.
Soft cheese with washed rind. Made from pasteurized cow's milk.
The chief characteristics of this cheese are firstly the pungent smell and secondly the soft, smooth paste with the consistency of melting chocolate. The rind is brick-red and the paste is fine textured and golden, slightly sticky, sweet and with the flavor of rich milk as long as the cheese has been properly matured. Locally, the Munster cheese is eaten with cumin or potatoes boiled with their skins on. Cumin-flavored munster may be bought ready-made.
Appropriate wines: Gewurtzstraminer, Tokay, Pinot Gris.
Fat in Cheese: 50%
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Raclette - cow's milk semi soft cheese, cut cheese - 1 lb/454 gr, France.
White to light yellow paste with small holes, supple and firm, uncooked and pressed. The name of this Savoie's cheese derives from racler, meaning to scrape, and describes how it is eaten in the mountains. The cheese is cut and heated on a spit so that it melts and can be scraped off with a knife. It is usually accompanied by potatoes boiled in their skins and pickles. Its paste is slightly hard but melts well, with a light smell of mold when warm, and full milky flavor.
Compliments: Goes well served over boiled potatoes or with gherkins.
Appropriate wines: Muscat, Jura's wines, some red light Burgundy wines.
Fat in Cheese: 45%
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Torta La Serena - Extramadura - sheep's milk semi soft cheese, cut cheese - 1 lb/454 gr, Spain.
A robust sheep's milk cheese produced in Extramadura, Spain. Its name is derived from the Spanish word for cake, "torta", which denotes the shape of this fine creamy cheese. Thistle is used in its manufacturing, infusing it with fresh herbal hints.
Aged for 60 days, it is soft, yet firm in texture, and has a slightly bitter taste that marries excellently with an earthy red wine, or Cabernet Sauvignon.
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