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Posts Tagged ‘affineur’

Ekiola Sheep in the Pyrenees Mountains

Ekiola Sheep in the Pyrénées Mountains

A trip through the French Basque country is one of distinct sights, scents, and flavors. Rolling hills of green pastures are punctuated by craggy mountain peaks and deep valleys, and sheep are everywhere! When Ihsan, Valerie and I traveled through the area in the fall, we tasted a huge array of sheep milk cheeses and an assortment of intense but beautiful wines. Here, we’re featuring a few of our favorite tastes: Ardi Gasnas from Fromagerie Pardou and Ekiola, and a killer red wine from Domaine Ilarria of Irouléguy. Ardi Gasna (or gazna) is Basque for “sheep cheese,” and these smooth, rich sheep cheeses are a specialty in the Pyrénées mountains.

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Inside One of the Jasper Hill Vaults

Inside a Jasper Hill Vault

Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather than repeat this much-deserved praise, I hope to share a reflection on my brief time at Jasper Hill as a whirlwind of sights, smells, and of course tastes. The tag line of Jasper Hill is, “A Taste of Place” and thus I will try my best to give you a little taste of my experience in this very unique place. (more…)

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Fromageries Marcel Petite's Fort Saint Antoine

Fromageries Marcel Petite’s Fort Saint Antoine

What makes Comté so incredibly special? And, why is it a cheese I find myself drawn to time and again, lured in as if it had cast a spell on me? Of course, it’s one of France’s classic cow milk cheeses – a firm mountain cheese that was among the first to receive protected status. There are the requirements of the appellation that set it apart – Comté cheese must be made with milk from cows of the Montbéliarde (95%) and Simmental (5%) breeds. It must also be made within the regions of Doubs, Jura and Ain in France – and, the cow feed has to be from pastures within a 30km radius of the fruitière making it (a fruitière is a facility where milk from the community is pooled – generally this system exists in areas where large cheeses, like Comté, are made – Parmigiano Reggiano would be a similar example in Italy). (more…)

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Marcel Petite Comté samplerComté is an alpine cheese produced in the Jura mountain range of France. After our first opportunity to taste this great cheese with French affineur Marcel Petite, we brought in not one, but three ages of Comté so we could demonstrate the remarkable flavor development that occurs over time. Since that fateful first visit, we’ve gone on to establish the most complete collection of Marcel Petite Comté in the country, with cheeses ranging in age from 8 months to 36 months. (more…)

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