It’s springtime, and you can just begin to smell it in the air as the damp ground warms up and the bulbs start pushing through. In the cheese world, there is similar rejoicing, because kidding season (when goats have their babies!) has just passed and the best of springtime chèvres are appearing in the cheese case. Paired with a mineral-driven white, these little goat cheeses make a perfect afternoon snack or appetizer to welcome in spring! (more…)
Posts Tagged ‘Valençay’
A Perfect Pairing: Valençay Affiné and Domaine de la Pépière’s Château-Thébaud Clos des Morines 2009 Muscadet Sur Lie
Posted in Cheese, Pairings, Wine, tagged Château-Thébaud, chèvres, Cheese, chevre, Domaine de la Pépière, food, goat cheese, Marc Olivier, Melon de Bourgogne, Muscadet, pairings, Valençay, Valençay Affiné, white wine, Wine on April 24, 2014 | 1 Comment »
On a recent trip to New York, I was lucky enough to share a bottle of this lovely little Loire Valley wine with Brooke and Ayse from the Formaggio Kitchen Essex shop. I was immediately won over by its fruity aroma and delicate frothy fizz. Since this is a wine not normally brought into Massachusetts, I had to special order it from New York and our two cases just arrived today!
Made by Agnès et René Mosse on their 13ha farm in Anjou, this méthode ancestral* sparkler is made with organically farmed Gamay, Grolleau Gris and Grolleau Noir grapes from 25-30 year old vines. (more…)
Posted in Cheese, Food History, tagged Époisses, Bayley Hazen Blue, blue cheese, brebis, Cheese, cheese history, Fontina, food, Gorgonzola, Parmigiano Reggiano, Roquefort, Saint-Marcellin, Valençay on July 6, 2010 | 1 Comment »
History was my major in college and, when I read about cheeses, it is the history behind them that particularly fascinates me. For example, I love being able to imagine folks in the 9th century enjoying Fourme d’Ambert when I sample out that classic, French blue cheese to customers in the shop.
Some cheeses have changed quite a lot over time. Saint-Marcellin is a prime example. Originally this was a goats’ milk cheese wrapped in chestnut leaves. As the centuries passed, however, production shifted to favor cows’ milk and, today, the cheese is pretty much known as a cows’ milk cheese. As well, Saint-Marcellin is rarely leaf-wrapped these days; it is sold in small crocks (which, when no longer holding cheese, I like to use for all sorts of things from laundry quarters to paper clips!). (more…)